Entrees
Banh Mi Chicken Burgers
Makes 4 burgers
Banh Mi Chicken Burgers
Makes 4 burgers
This Vietnamese inspired burger is also delicious with ground pork.
Ingrédients
Pickled Vegetables:
- 1 cup water
- ½ cup rice vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup julienne carrots
- ½ cup julienne daikon radish
Sauce:
- ½ cup Japanese mayo
- 2 tablespoons Sriracha
- 1 green onion, thinly sliced
Burgers:
- 1 pound ground chicken
- 1 green onion, thinly sliced
- 2 garlic cloves, finely grated
- 2 teaspoons cornstarch
- 2 teaspoons fish sauce
- 2 teaspoons tamari or soy sauce
- 1 teaspoon Sriracha
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
Assembly:
- 4 brioche burger buns
- 1 Persian cucumber, sliced
- 1 jalapeño, sliced
- Fresh cilantro leaves, for garnish
Preparation
- In a small saucepan, combine the water, vinegar, sugar, and salt. Bring to a boil. Place the carrots and daikon in a medium heatproof bowl or jar. When the pickling mixture comes to a boil, remove from heat, and carefully pour over vegetables to cover. Cover and let cool at room temperature. Place in the refrigerator for at least 12 hours.
- Put the sauce ingredients in a small bowl and stir to combine. Reserve.
- Put the burger ingredients into a shallow mixing bowl. Using your hands, gently mix. Divide into 4 equal portions, and then form into patties.
- Select Broil, and set the time to 10 minutes and the temperature to 400°F. Press Start/Stop. Once preheated, carefully place the patties into the air fryer basket. Put the basket in the air fryer and cook until internal temperature of burgers reaches 165°F.
- To serve, spread 1 tablespoon of the sauce on the bottom of each bun. Top with some cucumber and jalapeño slices. Place a chicken patty on each bun and top each with some of the pickled vegetables, some of the cilantro, and the bun tops. Serve immediately.
