Name: Banh Mi Chicken Burgers with Scallion Mayonnaise
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: Vietnamese
Ingredients: 4 tbsp warm water; 3 tbsp rice vinegar; 1 tbsp sugar; 1/2 tsp kosher salt; 1 large carrot (sliced into long thin slices or batons); 8 tbsp mayonnaise; 3 tbsp green onions (chopped fine, or more to taste); 1 lb ground chicken (92/93% lean); 2 stalks lemongrass (outer layers discarded, finely mince the softer white part); 1 tbsp shallot (finely minced); 2 cloves garlic (finely minced); 1 green onion (sliced thin); 11/2 tbsp sugar; 1 tsp fish sauce; 1 tsp sesame oil; 1/2 tsp black pepper; 4 sandwich rolls (toasted (like Kaiser, Vienna, Portuguese)); cucumber (cut into long slices); jalapenos (or red chiles, sliced thin); cilantro; nuoc mam (Vietnamese dipping sauce) (or sriracha)

Vietnamese

Bowl

Mix warm water, rice vinegar, sugar and salt in a shallow dish until the sugar and salt have dissolved. Place the carrots into the dish so they are covered by the liquid and set aside for at least 30 minutes. Add a bit more water if needed, just to cover.

Combine the mayonnaise and scallions in a small bowl. Refrigerate for later.

In a large bowl, combine all the ingredients for the burgers; form into 4 patties. Cook the burgers on a grill, grill pan or nonstick skillet.

To assemble the sandwiches, spread scallion mayonnaise on the inside surfaces of each roll. Layer on the burger, pickled carrot, cucumber slices, and any additional garnishes you like.

Banh Mi Chicken Burgers with Scallion Mayonnaise

Utensils needed:

Overview

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Cuisine

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