3 ratings

Vietnamese Banh Mi Burger With Sriracha Mayo

Spice up your standard burger
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:

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:

For the Sriracha mayonnaise, mix mayonnaise and Sriracha in a small bowl until well blended. Cover. Refrigerate until ready to serve.

For the Burgers:

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.