Banh Mi Burger With Pickled Vegetables and Spicy Mayo

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Quick Ingredients

Quick pickles: 1 cup julienned carrots, 1 cup julienned daikon, 1/2 cup rice vinegar, 1/2 cup warm water, 2 tablespoons sugar, 1 1/2 teaspoons fine sea salt
Spicy mayo: 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha, 1 teaspoon lime juice, 1/2 teaspoon grated garlic, 1/4 teaspoon sugar
Beef patties: 1 1/2 pounds 80/20 ground beef, 1 tablespoon fish sauce, 1 tablespoon low-sodium soy sauce, 2 tablespoons minced shallot, 2 grated garlic cloves, 1 teaspoon grated ginger, 1 teaspoon brown sugar, 1/2 teaspoon fine sea salt, 1/2 teaspoon black pepper, 1 tablespoon neutral oil
To assemble: 4 brioche or potato burger buns, 1/2 English cucumber, 1 jalapeño, 1 cup cilantro sprigs

Do This

1. Stir vinegar, warm water, sugar, and salt until dissolved; add carrots and daikon and pickle for 20 minutes.
2. Mix mayonnaise, sriracha, lime juice, grated garlic, and sugar; refrigerate until assembly.
3. Gently combine beef with fish sauce, soy sauce, shallot, garlic, ginger, brown sugar, salt, and pepper; form 4 patties.
4. Heat a skillet or grill to medium-high, about 400°F, and cook patties for 3 to 4 minutes per side, to 160°F internal temperature.
5. Rest patties for 5 minutes while you toast the buns cut-side down for 1 to 2 minutes.
6. Spread spicy mayo on buns, then layer beef, cucumber, drained pickles, jalapeño, and cilantro.
7. Serve immediately while the patties are hot and the vegetables are crisp.

Why You’ll Love This Recipe

Big burger flavor with banh mi brightness: Savory beef, tangy pickles, fresh herbs, cucumber, and chile make every bite lively.
Crunchy, juicy, creamy balance: The hot seasoned patty pairs beautifully with cool cucumber, crisp pickles, and spicy mayo.
Weeknight-friendly: The quick pickles come together in 20 minutes while you season the beef and prep the toppings.
Easy to customize: Make it milder, hotter, saucier, leaner, or even turn it into sliders for a party.

Grocery List

Produce: Carrots, daikon radish, English cucumber, jalapeño, fresh cilantro, lime, garlic, shallot, fresh ginger
Meat: 1 1/2 pounds 80/20 ground beef
Bakery: 4 brioche or potato burger buns
Dairy: None required; check bun labels if avoiding dairy
Pantry: Unseasoned rice vinegar, granulated sugar, light brown sugar, fine sea salt, black pepper, mayonnaise, sriracha, fish sauce, low-sodium soy sauce, neutral cooking oil

Full Ingredients

For the Quick Pickled Carrots and Daikon

1 cup julienned carrots, about 2 medium carrots or 120 grams
1 cup julienned daikon radish, about 6 ounces or 170 grams
1/2 cup unseasoned rice vinegar
1/2 cup warm water, about 110°F
2 tablespoons granulated sugar
1 1/2 teaspoons fine sea salt

For the Spicy Mayo

1/2 cup mayonnaise
1 1/2 tablespoons sriracha
1 teaspoon fresh lime juice
1/2 teaspoon finely grated garlic
1/4 teaspoon granulated sugar

For the Seasoned Beef Patties

1 1/2 pounds 80/20 ground beef, cold
2 tablespoons finely minced shallot
2 garlic cloves, finely grated
1 teaspoon finely grated fresh ginger
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 teaspoon packed light brown sugar
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as avocado, canola, or vegetable oil

For Assembly

4 brioche or potato burger buns, split
1/2 English cucumber, thinly sliced into rounds or long ribbons
1 jalapeño, thinly sliced into rings
1 cup fresh cilantro sprigs, lightly packed
Drained quick pickled carrots and daikon
Prepared spicy mayo

Banh Mi Burger With Pickled Vegetables and Spicy Mayo – Closeup

Step-by-Step Instructions

Step 1: Make the quick pickles

In a medium bowl or wide jar, whisk together the rice vinegar, warm water, granulated sugar, and fine sea salt until the sugar and salt are fully dissolved, about 30 seconds. Add the julienned carrots and daikon, pressing them down so they are mostly submerged. Let them pickle at room temperature for 20 minutes while you prepare the rest of the recipe. Before assembling the burgers, drain the pickles well so the buns do not become soggy.

Step 2: Stir together the spicy mayo

In a small bowl, combine the mayonnaise, sriracha, lime juice, grated garlic, and sugar. Stir until smooth and evenly orange-pink. Taste and adjust only if needed: add 1/2 teaspoon more sriracha for extra heat or 1/2 teaspoon more lime juice for brightness. Cover and refrigerate until ready to use.

Step 3: Season and shape the beef patties

Place the cold ground beef in a large bowl. Sprinkle the minced shallot, grated garlic, grated ginger, fish sauce, low-sodium soy sauce, brown sugar, fine sea salt, and black pepper evenly over the meat. Using your fingertips, gently mix just until the seasonings are distributed; avoid overworking the beef, which can make the patties dense.

Divide the mixture into 4 equal portions, about 6 ounces each. Shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick, making the patties slightly wider than the buns because they will shrink during cooking. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly.

Step 4: Prepare the toppings and buns

Thinly slice the cucumber and jalapeño, then pick the cilantro into tender sprigs. Split the buns and set them cut-side up. Keep everything close to the stove or grill so the burgers can be assembled as soon as the patties are cooked and rested.

Step 5: Cook the seasoned beef patties

Heat a large cast-iron skillet, heavy stainless-steel skillet, or grill over medium-high heat until very hot, about 3 minutes; the cooking surface should be about 400°F. Add the neutral oil to the skillet and swirl to coat, or lightly oil the grill grates. Add the patties and cook without pressing on them for 3 to 4 minutes on the first side, until deeply browned.

Flip and cook for another 3 to 4 minutes, or until the center of each patty reaches 160°F on an instant-read thermometer. If your patties are especially thick, lower the heat to medium after flipping and cook 1 to 2 minutes longer. Transfer the patties to a plate and let them rest for 5 minutes so the juices settle.

Step 6: Toast the buns

While the patties rest, place the buns cut-side down in the same skillet over medium heat for 1 to 2 minutes, until golden and lightly crisp around the edges. If grilling, toast them cut-side down over direct heat for 30 to 60 seconds. Toasting adds flavor and helps the buns hold up to the mayo and juicy burger.

Step 7: Assemble the banh mi burgers

Spread about 1 tablespoon of spicy mayo on the bottom half of each bun and about 1 tablespoon on the top half. Place one hot beef patty on each bottom bun. Layer with cucumber slices, a generous mound of drained pickled carrots and daikon, jalapeño rings, and plenty of cilantro sprigs. Close the burgers with the top buns and serve immediately.

Pro Tips

Drain the pickles well: Quick pickles are deliciously juicy, but excess brine can soften the bun. Let them drain in a small strainer for 1 to 2 minutes before assembling.
Use cold beef and a light touch: Cold 80/20 beef stays juicy, and gentle mixing keeps the patties tender instead of springy.
Do not press the patties while cooking: Pressing forces out the flavorful juices and can make the burgers dry.
Toast the buns: A crisp cut side creates a barrier against the spicy mayo and pickled vegetables.
Adjust the heat level: Remove the jalapeño seeds for a milder burger, or add an extra 1/2 tablespoon sriracha to the mayo for more spice.

Variations

Pork banh mi burger: Replace the beef with 1 1/2 pounds ground pork and cook to an internal temperature of 160°F. Pork pairs especially well with the fish sauce, ginger, and garlic.
Turkey or chicken version: Use 1 1/2 pounds ground turkey or ground chicken, add 1 tablespoon mayonnaise to the patty mixture for moisture, and cook to 165°F internal temperature.
Slider version: Divide the beef into 8 smaller patties, cook for 2 to 3 minutes per side to 160°F, and serve on slider buns with the same toppings.

Storage & Make-Ahead

The quick pickled carrots and daikon can be made up to 5 days ahead and stored in their brine in an airtight container in the refrigerator. The spicy mayo can be made up to 4 days ahead and refrigerated. Raw patties can be shaped up to 24 hours ahead; place them on a parchment-lined plate or tray, cover tightly, and refrigerate until cooking. Cooked patties can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a covered skillet over medium-low heat for 3 to 4 minutes, or until warmed through. For best texture, store buns, patties, pickles, vegetables, herbs, and mayo separately, then assemble just before serving.

Nutrition (per serving)