3 ratings

Vietnamese Banh Mi Burger With Sriracha Mayo

Spice up your standard burger
Vietnamese Banh Mi Burger With Sriracha Mayo
Courtesy of McCormick

Sriracha mayo is the key to this Vietnamese-inspired burger. 

This recipe is courtesy of McCormick.

Ready in
42 m
30 m
(prepare time)
12 m
(cook time)


For the Asian Slaw

  • 12 Ounces shredded asian slaw
  • 2 Tablespoons thinly sliced jalapeño peppers, half-moon slices
  • 2 Tablespoons lime juice
  • 1 Tablespoon fish sauce

For the Sriracha Mayonnaise

  • 1/4 Cup mayonnaise
  • 1 Teaspoon Sriracha hot chili sauce

For the Burgers

  • 1 Pound 80% lean ground beef
  • 1 1/2 Teaspoon ground ginger
  • 1 1/2 Teaspoon minced garlic
  • 1/2 Teaspoon ground black pepper
  • 1/2 Teaspoon salt
  • 4 ciabatta rolls
  • 3 Tablespoons chopped fresh cilantro leaves
  • 2 Tablespoons chopped fresh mint leaves


For the Asian Slaw

Mix all ingredients in a medium bowl until well blended.

Let stand 30 minutes to blend flavors.

For the Sriracha Mayonnaise

Mix mayonnaise and Sriracha in a small bowl until well blended.


Refrigerate until ready to serve.

For the Burgers

Mix ground beef and seasonings until well blended.

Shape into 4 patties.

Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F).

Toast rolls on the grill, open-side down, about 30 seconds.

Serve burgers on rolls topped with Asian Slaw, cilantro and mint.

Serve with Sriracha Mayonnaise.