The “Vietnamese Lemongrass Chicken Burger” is a celebration of global flavors, skillfully combining the fresh, herbaceous essences of Vietnamese cuisine with the all-American comfort of a burger. This recipe is an inventive tribute to the colorful streets of Vietnam, where the aroma of lemongrass, sizzling meats, and tangy pickled treats from banh mi stalls fills the air. It bridges culture and taste, creating not just a meal, but an experience.
Vietnamese cuisine is renowned for its harmonious blend of flavors and textures, emphasizing balance and freshness. Lemongrass, a defining ingredient in this recipe, plays a pivotal role in capturing that spirit. This fragrant herb imparts a bright, citrusy aroma to the chicken patties, transforming them into a sensory delight that’s lighter and more aromatic than your standard burger. The addition of fish sauce and hoisin sauce lends an umami depth, while sugar delivers just a whisper of sweetness to round out the recipe. These classic Vietnamese elements come together to create a patty that’s tender, juicy, and brimming with bold character.
No Vietnamese-inspired dish would be complete without the crunch of pickled vegetables, and in this recipe, quick-pickled carrot and daikon radish add a refreshing zing and lively contrast to the savory patties. These pickles are a nod to the traditional accompaniments of Vietnamese banh mi, offering not just texture and color, but also a bright, slightly sour tang that cuts through the richness of the burger. The pickling process is quick and easy, but the addition of these elements enhances the overall complexity of each bite.
To assemble this global masterpiece, it’s all about layering flavors and textures. A toasted brioche bun provides the perfect foundation, soft yet sturdy enough to hold all the components together. A schmear of chili-spiked mayonnaise adds a creamy kick, while crisp cucumber ribbons and fresh cilantro bring a burst of coolness and earthiness. Together with the patties and pickled vegetables, these ingredients create a perfectly balanced burger — zesty, savory, tangy, and aromatic.
At its core, the Vietnamese Lemongrass Chicken Burger is a dish that invites creativity and exploration. It appeals to those who love bold flavors but seek something fresher and lighter than a traditional beef burger. This recipe not only introduces the vibrant elements of Vietnamese cooking to burger enthusiasts, but it also encourages cooks to experiment with global fusion cuisine in their kitchens. Whether enjoyed at a summer barbecue or as a comforting weeknight dinner, this burger elevates both the dining experience and the essence of what a burger can be.
For those who like to personalize their meals, this recipe is highly adaptable. Love heat? Add some chili flakes or a drizzle of sriracha. Vegetarian? Swap the chicken for a plant-based protein and adjust the seasonings. No matter how you make it, the Vietnamese Lemongrass Chicken Burger is a journey of flavor — one that marries the street food charm of Vietnam with the universal appeal of a beloved burger.
Vietnamese Lemongrass Chicken Burger
Ingredients
Burger Patties
- 500 grams ground chicken preferably free-range
- 3 stalks lemongrass finely minced, use the tender inner core
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
Pickled Vegetables
- 1 cup carrot julienned
- 1 cup daikon radish julienned
- ½ cup rice vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
To Assemble
- 4 medium burger buns preferably brioche
- 1 cup fresh cilantro roughly chopped
- 1 small cucumber sliced into ribbons
- ½ cup mayonnaise mixed with a pinch of chili powder
Instructions
Prepare the Pickled Vegetables:
- Combine rice vinegar, water, sugar, and salt in a bowl. Stir until sugar and salt are fully dissolved.
- Add julienned carrot and daikon radish to the mixture. Let them pickle for at least 30 minutes.
Make the Chicken Patty:
- In a large mixing bowl, combine ground chicken, minced lemongrass, garlic, fish sauce, hoisin sauce, and sugar.
- Mix gently until the ingredients are just combined. Overmixing can make the patties tough.
- Form into four equal patties and refrigerate for about 10 minutes to firm them up.
Cooking the Patties:
- Heat a grill or frying pan over medium-high heat, about 190°C / 375°F.
- Cook patties for 6-8 minutes on each side or until the internal temperature reaches 75°C / 165°F, ensuring a light char and golden-brown exterior.
Assemble the Burgers:
- Toast the brioche buns lightly for a crisp texture.
- Spread the spiced mayonnaise on both halves of each bun.
- Place a chicken patty on the bottom half, followed by pickled vegetables, cucumber ribbons, and fresh cilantro. Top with the other half of the bun.