Banh Mi Asian Burgers
I am going to be honest. I have no idea how to pronounce Banh Mi.
My spelling and reading abilities are not the best.
I have always struggled with spelling. I am honestly the worst. Let’s just say that I use google and spell check a lot. Although, spell check can’t normally figure out what the heck I am trying to say.
Yeah, I thought it looked pretty. That’s how I decide what to make. Food has got to look pretty, it just has to.
I got a little crazy and threw a fried egg on top.
Mostly because I am currently obsessed with frying eggs. Well actually I might be slightly more obsessed with avocados. Lately I have been combining the two to make one awesome meal. It’s epic, but it’s so simple that I can’t decide whether to share it with you guys.
So yeah, I LOVE the drippy egg.
I am all about the drippy egg. The drippy egg and this burger are amazing together.
Not gonna lie, I know it’s a bit odd, but in this case, odd is good. Really good.
The Asian flavors going on in this burger are unexpected, but a nice change-up to the traditional cheeseburger. Not to mention, this is like a healthy burger.
Lean ground chicken, whole wheat bun, loads of veggies and an egg. Like whoa, how did that happen? I swear it was 110% unintentional. Plus, you are going to need a healthy meal before you read tomorrow post. It’s a good one.
Ok, ok now don’t get all freaked out by an egg on your burger. It really is amazing, but if you, for some odd reason, are adverse to eggs it is obviously 100% optional.
The burgers are really good by themselves, really they are, but do the egg.
The egg is cool.
Banh Mi Asian Burgers
- 1 pound ground chicken
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
- 2 teaspoons soy sauce
- 2 gloves garlic grated
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon pepper
- 1/4 cup cilantro chopped
- 3 green onions chopped
- 1 tablespoon sesame oil
- 1/3 cup greek yogurt you can use mayonnaise
- 2 teaspoons sriracha
- 4 whole wheat hamburger buns toasted
- 1/3 English cucumber cut into 16 spears
- 1/2 cup fresh cilantro
- 1/4 cup pickled jalapeños
- 4 leaves butter lettuce
- 1 carrot shredded
- 4 fried eggs (optional but you should do it)
- Place the ground chicken in a glass bowl. Add the fish sauce, lime juice, soy sauce, garlic, ginger, pepper, cilantro, and green onions. Mix just to combine the ingredients. Dont over mix. Place the meat in the fridge for 30 minutes to marinate.
- While the burgers are resting make the spicy sauce. Combine the greek yogurt and sriracha in a small bowl. Mix well and set aside until ready to use.
- Assemble your topping ingredients (toasted buns, cucumbers, cilantro, jalapeños, lettuce, carrots). Gather your eggs for the fried eggs.
- Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Form the meat into 4 equal patties. They're going to be wet, just do the best you can. They will firm up as they cook. Add the burger to the skillet and cook until they reach your desired doneness. I cook mine about 5 minutes per side, but it will depend on how thick you like your burgers (while the burgers were cooking I fried my eggs in a separate skillet).
- To assemble the burgers, spread a bit of the spicy sauce on the bottom of the bun. Top with a lettuce leaf, then a burger. Top the burger with a few cucumber slices, a few jalapeños, carrots and cilantro. Finally add the fried egg (do it people) and then top with the burger bun.