Banh Mi Burger with Spicy Mayo Recipe

If you’re looking for something that hits all the right flavor notes—savory, spicy, fresh, and downright addictive—you’ll want to try my Banh Mi Burger with Spicy Mayo Recipe. I absolutely love how this twist merges the vibrant crunch of a classic banh mi with the juicy satisfaction of a grilled burger. When I first tried making this at home, I was blown away by how easy it was to nail those layered textures and bold tastes. Trust me, once you make this, your burger game will never be the same.

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Ingredients You’ll Need

The secret to a winner banh mi burger is all about layering great ingredients that bring both texture and bold flavor. Each one contributes something special, so I always choose fresh produce and authentic sauces for the best results.

• Ground beef chuck: I prefer chuck for its perfect fat ratio, keeping the burger juicy and flavorful.
• Soy sauce: Adds umami depth; low sodium works well if you’re watching salt intake.
• Fish sauce: Tiny amounts go a long way—it’s classic Vietnamese magic that brings savory layers.
• Freshly ground black pepper: Use freshly cracked for the best aroma and punch.
• Five-spice powder: This little sprinkle gives a warm, complex background note that sets this burger apart.
• Mayonnaise: The creamy base of the spicy mayo that keeps things luscious.
• Hoisin sauce: Sweet and earthy, it balances the heat perfectly.
• Sriracha: The heat hero in the mayo—adjust to your liking!
• French sandwich rolls: I love the slightly crusty exterior and soft crumb—they hold up beautifully to all the fillings.
• Julienned carrot and daikon radish: These add crisp, bright pickles that cut through the richness.
• Seasoned rice vinegar: Essential for quick-pickling the vegetables and adding that signature tang.
• English cucumber slices: Provides cooling crunch and freshness.
• Sliced jalapeño pepper: For heat—add as much or as little as you prefer.
• Fresh cilantro leaves: A must-have herb that brings a fragrant finish to the burger.

Variations

I love that this Banh Mi Burger with Spicy Mayo Recipe is so versatile—you can easily tweak it based on what you have or your preferred flavors. That’s part of the fun, really.

• Protein Swap: I’ve tried ground pork or turkey instead of beef, and both work nicely—just be mindful to handle leaner meats gently to keep juiciness.
• Spice Level: My family goes crazy for extra heat, so adding some chili garlic sauce or fresh Thai bird chilies on top really amps up the kick.
• Pickles: Instead of just carrot and daikon, I sometimes add light cucumber pickles or even quick pickled red onions for a tangy twist.
• Veggie Option: For a vegetarian twist, I swap the patty for grilled portobello mushrooms marinated in the same sauce combo—super tasty and hearty.

How to Make Banh Mi Burger with Spicy Mayo Recipe

Step 1: Mix and Chill Your Burger Mixture

Start by combining your ground beef with soy sauce, fish sauce, black pepper, and five-spice powder. I like using my hands here—it’s the best way to mix everything evenly without overworking the meat. Cover it up with plastic wrap and pop it in the fridge to chill. This helps the flavors meld and makes the patties easier to shape.

Step 2: Prepare the Spicy Mayo Sauce

While your beef chills, mix together the mayonnaise, hoisin sauce, and Sriracha. I use a small bowl and whisk it until it’s silky smooth. Pop it back in the fridge until you’re ready to slap it on the buns. This sauce is a total game changer—creamy, sweet, and spicy all at once.

Step 3: Toast the Rolls

Preheat your oven to 400°F (200°C). Slice your sandwich rolls and hollow out some of the soft crumb inside—that way they don’t get soggy from all the juicy toppings. Place them on a baking sheet lined with foil, then toast for about 5 to 10 minutes until they’re warm and slightly crispy on the edges. I find this little step makes a huge difference in texture.

Step 4: Quick-Pickle the Carrots and Daikon

Toss your julienned carrots and daikon radish with seasoned rice vinegar in a bowl. Let them chill in the fridge while you finish prepping everything else. This gives them that bright, tangy crunch that feels so fresh against the rich burger.

Step 5: Shape and Grill Your Patties

Moisten your hands before shaping the beef mixture into two patties that match the size of your rolls. Keep them cold until you’re ready to grill. For me, a hot charcoal grill is ideal—it sears the outside perfectly while locking in juices, taking about 4 minutes per side for medium-rare. If you prefer, cook on a stovetop grill pan. Use a meat thermometer to ensure the center reaches at least 145°F (63°C) for safe eating.

Step 6: Assemble Your Banh Mi Burger with Spicy Mayo Recipe

Slather the toasted rolls with the spicy mayo you made earlier, then layer on cucumber slices and jalapeño for that cooling bite and a bit of heat. Top with the grilled burger, then heap on the pickled carrot and daikon mix along with fresh cilantro leaves. Take a moment to appreciate the colors and smells before you take that first blissful bite.

How to Serve Banh Mi Burger with Spicy Mayo Recipe

Garnishes

I usually have extra fresh cilantro and thinly sliced jalapeños on the side so people can customize their heat and herb level. Sometimes a squeeze of fresh lime on top takes it to the next level—bright and zesty!

Side Dishes

My family loves pairing this burger with crispy sweet potato fries or a light and refreshing cucumber salad dressed in rice vinegar and a touch of sugar. You could also serve it with simple steamed edamame for a no-fuss, balanced meal.

Creative Ways to Present

For a fun dinner party, I’ve served mini slider versions of this Banh Mi Burger with Spicy Mayo Recipe, perfect for sharing and tasting. Wrapping each slider in parchment paper tied with twine adds a cute rustic touch plus less mess!

Make Ahead and Storage

Storing Leftovers

If you have leftover patties, keep them in an airtight container in the refrigerator for up to 2 days. I like to store the spicy mayo and pickled veggies separately so the buns don’t get soggy overnight.

Freezing

I’ve frozen cooked patties successfully by cooling completely, wrapping tightly in foil or plastic wrap, then placing them in a freezer bag. They keep well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the burger patties in a skillet over medium-low heat, covered, to keep them moist. Toast your buns fresh before assembling. The spicy mayo and pickled veggies are best added fresh to keep that crisp brightness.

FAQs

Final Thoughts

This Banh Mi Burger with Spicy Mayo Recipe is one of those dishes I find myself coming back to again and again because it’s so satisfying and full of playful contrasts—crunchy yet juicy, spicy yet cooling. It’s easy enough for a weeknight but impressive enough to serve when friends come over. I’m genuinely excited for you to try this and see how it transforms your idea of a burger. Trust me, once you take that first bite, you’ll be hooked!

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