Grilled Chicken Sandwich in Vietnamese-Style Bun
Crank up the flavor in your grilled chicken burgers with an Asian twist! Spice things up with bold ingredients like fish sauce, sambal oelek, and fresh ginger. Top these bad boys with pickled carrots, cilantro, lettuce, and a kick of spicy mayo for a burst of textures and flavors reminiscent of the Vietnamese Banh Mi sandwich. If you're feeling extra feisty, don't forget the jalapeños!
** Shopping List:** Scour the Asian section of your market for chile-garlic paste or sambal oelek by Huy Fong Foods. They're the bomb! Opt for ground chicken with all dark meat or a combination of white and dark for juicy, succulent burgers.
** Plan of Attack:** Make the pickled carrots and chile mayonnaise a day ahead and store them in your fridge. Take it up a notch by whipping up your own mayo for the spicy version. Toast your rolls while the burgers are resting if you're grilling outdoors, or in the oven if you're using a grill pan to avoid soggy buns.
This recipe's fire has been featured in our Burger Bonanza!
- Serves: 4 savage burgers
- Difficulty: Chill, 'cause it's a breeze
- Total Time: 1 hour or less, no bull
** Grocery List (19):**For the pickled carrots:- 1/3 cup of white vinegar- 1/3 cup of sugar- 3/4 teaspoon kosher salt- 1 cup shredded carrots (around 2 medium carrots)
For the spicy mayo:- 1/2 cup of mayo (see notes)- 2 tablespoons chile-garlic paste or sambal oelek
For the burgers:- 2 tablespoons of fish sauce- 2 scallions, chopped (just the white and light green parts)- 1 tablespoon ginger, finely chopped- 1 tablespoon cilantro, coarsely chopped- 1 teaspoon lime zest (from 1 lime)- 2 teaspoons lime juice- 1/2 teaspoon kosher salt- 1/8 teaspoon black pepper- 1.5 pounds ground chicken (dark meat or a mix of white and dark)- Some vegetable oil for oiling the grill
For assembling:- 4 Vietnamese or sweet French sandwich rolls, sliced and toasted- 2/3 cup of fresh cilantro leaves- 4 lettuce leaves
Instructions:
Pickled Carrots:
- Get a saucepan, add vinegar, sugar, and salt, and pop it on medium heat. Stir occasionally until the sugar and salt dissolve. Then, remove from heat, add the carrots, and stir so they're coated. Let sit at room temp for 30 minutes or chill overnight in the fridge to soften. Drain well before using.
Spicy Mayo:
- Mix mayo, chile-garlic paste, and sambal oelek in a small bowl. Cover and stash in the fridge until needed.
Burgers:
- Combine fish sauce, scallions, ginger, cilantro, lime zest, lime juice, salt, pepper, and ground chicken. Mix with your hands until evenly combined. Portion into 8 equal parts, shape each into a 1/2-inch-thick patty, and refrigerate while prepping the grill.
- Preheat a grill to medium-high (around 375°F to 425°F). If using a grill pan, rub the grate with oil-soaked paper towels. Cook the patties for about 3 to 4 minutes per side, with no pressure on the patties. Remove, let rest for 5 minutes, and proceed with assembling your badass burgers!
Assembly Time: Spread about a tablespoon of spicy mayo on each roll half, pile on 2 chicken patties, layer on cilantro, lettuce, pickled carrots, and cover with the top rolls. Get your grub on!
Delve into Vietnamese flavors with a unique take ongrilled chicken burgers, inspired by the Banh Mi sandwich. Topped with pickled carrots, fresh cilantro, and spicy mayo, these burgers offer an undisturbed taste of Vietnam. Don't forget to prepare the pickled carrots and spicy mayo a day in advance for optimal flavor. This recipe has gained creditline in our Burger Bonanza, featuring 4 savage burgers that are sure to impress.
