I love banh mi sandwiches primarily due to all of their pickled vegetable goodness. (I’m a huge vinegar fan, as you know.) Unfortunately, most of them have way too little meat and vegetables for all of the bread they include. These Banh Mi Chicken Burger Lettuce Wraps give you all of the flavors, but no bun at all.
In Vietnamese, bánh mi technically means bread, but it also refers to a sandwich made with meat (usually pork), pickled carrots and daikon radish, cucumber, cilantro, and spicy mayonnaise. It’s typically eaten as street food but can also serve as a meal.
How to make Banh Mi Chicken Burger Lettuce Wraps
Here I’ve substituted ground chicken for the pork and mixed in a little bit of ginger, garlic, soy sauce, and lime with the meat before grilling. The carrots, cucumbers, and Daikon radish (or onion) get a quick soak in brine to pickle them. The burgers, veggies, plus spicy mayo and jalapeños (if you dare) come together in a low carb lettuce wrap. No bread required.
Like chicken burgers and lettuce wraps?
If you like the chicken burger concept, check out my recipe for Buffalo Chicken Burgers. If you’re a fan of lettuce wraps, try Hoisin Chicken Lettuce Wraps. You can cook the chicken in an Instant Pot® or buy a rotisserie chicken for a super-quick meal.
Banh Mi Chicken Burger Lettuce Wraps
Enjoy the pickled flavors of a Banh Mi sandwich minus the bread
FOR THE PICKLED VEGETABLES
- 1/3 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 English cucumber cut into matchsticks
- 2 medium carrots cut into matchsticks
- 1/2 Daikon radish cut into matchsticks (optional)
FOR THE BURGERS
- 1 pound ground chicken or turkey
- 1 scallion thinly sliced (about 2 tablespoons)
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon minced garlic
- 1 tablespoon soy sauce or tamari
- juice from 1/2 lime
- 1 tablespoon light brown sugar
- lettuce leaves
- sriracha mayonnaise optional
- thinly sliced jalapeños optional
MAKE THE PICKLED VEGETABLES
In a medium bowl, stir together the vinegar, sugar, and salt. Add the cucumber, carrot, and radish sticks. Let it sit at room temperature for at least 10 minutes (while you make the burgers).
When ready to serve, drain the vegetables.
MAKE THE BURGERS
In a medium bowl, combine the ground chicken, scallions, ginger, garlic, soy sauce, lime juice, and brown sugar. Shape into 4 patties and place on a cookie sheet or plate that will fit in your freezer. Freeze for 10 minutes.
Grill burgers for about 5 minutes per side or until they are cooked to an internal temperature of 165°F. If you don't have a grill, you can use the broiler.
Spread some sriracha mayonnaise, if using, on 4 large lettuce leaves. Top each with a burger.
Add the drained pickled vegetables and the jalapeños, if using.
If you can't find daikon radish, you can use another type of radish or some thinly sliced onion.
Nutrition information does not include optional ingredients.