Vietnamese-Style Banh Mi Burgers

READY IN: 45mins
Recipe by keeney

Got this from a Food and Wine email and posting it as I thought it looked rather interesting. Recipe by Joanne Chang. "Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiced mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful." I think I'd opt to try these on the bbq instead of frying ...

Top Review by stormylee

Wow, what a great, unusual combo! Who knew seasoned carrots would work so well in a burger? Definitely spicy and hot - just the way I like it! I baked the patties in the oven and used hot dog buns instead of baguette (to still keep the burgers un-round ;-)). To my horror, the grocer's was out of fresh coriander (which I love!), but even without that final touch these were so, so good. Thank you so much for sharing this gem of a burger recipe!

Ingredients Nutrition


  1. Preheat the oven to 400 degrees. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
  2. In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic; season with salt and pepper.
  3. Form the meat into four 6-inch-long oval patties about 1 inch thick. Season with the curry powder and salt and pepper. (I think I would just mix this into the meat?).
  4. In a large skillet, heat the oil until shimmering. Cook patties over moderate heat, turning once, until medium (about 12 minutes).
  5. Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes or until lightly toasted.
  6. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeno slices and cilantro springs.
  7. Close sandwiches and serve hot.
  8. Make Ahead: Mayonnaise and carrots can be refrigerated for up to 2 days.

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