Vietnamese Banh Mi Chicken Burgers

SmartPoints® value per serving
Total Time
30 min
10 min
10 min
This recipe represents everything you love in a classic Vietnamese banh mi sandwich, but in burger form, and it calls for ground chicken to cut down on the calories. The carrots provide a lot of crunch, while the Sriracha mayo gives these burgers a spicy punch of flavor and turns up the heat. Garnishing with some fresh cilantro right before serving helps bring everything together. Feel free to experiment with this recipe too: the more ingredients the better for this delicious sandwich. Feel free to add thinly sliced English (seedless) cucumber, daikon radish cut into matchstick strips, or thinly sliced sweet onion.


Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), ground

Uncooked shallot(s)

2 large, finely chopped

Sriracha chili sauce

1¾ tsp

Kosher salt

¾ tsp

Fat free mayonnaise


Light whole wheat hamburger buns

4 item(s), rolls, split

Shredded carrot(s)

¼ cup(s), or very thin matchstick strips


¼ cup(s), lightly packed fresh leaves


  1. Mix together chicken, shallots, 1 teaspoon of Sriracha, and the salt in medium bowl until combined well. With damp hands, shape mixture into 4 (½-inch-thick) patties.
  2. Spray grill pan with nonstick spray and set over medium heat. Place patties in pan and grill until instant-read thermometer inserted into side of burger registers 165°F, about 5 minutes per side.
  3. Meanwhile, stir together mayonnaise and remaining ¾ teaspoon Sriracha in cup. Spread bottoms of buns with Sriracha mayonnaise. Place burgers in buns and top evenly with carrot and cilantro.
  4. Per serving: 1 garnished burger


The more ingredients the better in this classic Vietnamese sandwich. Add thinly sliced English (seedless) cucumber, matchstick-cut daikon radish, and/or thinly sliced sweet onion.