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Banh Mi Burgers

Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Servings 4


Burger Patties

Pickled Carrots and Daikon Radishes

  • 1 large carrot peeled and julienned (or cut into match sticks)
  • 1 cup daikon radish peeled and julienned (or cut into match sticks)
  • 1 garlic clove minced
  • 1/2 cup apple cider vinegar
  • 1/4 cup apple juice
  • 1/4 cup cold water optional
  • 1 tsp kosher salt

Sriracha Mayo


  • Butter lettuce or burger buns
  • 1 cucumber thinly sliced
  • 1 jalapeno (fresh or pickled) thinly sliced
  • 1 cup cilantro leaves


Burger Patties

  1. Mix all ingredients but avocado oil into a mixing bowl.
  2. Form into four burger patties.
  3. Place burger patties onto a plate, cover and refrigerate for at least 30 minutes. This will help keep the burgers together and let the flavors marinate.
  4. Pre-heat skillet over medium high heat with avocado oil (about 2 tbsp).
  5. Place burger patties into skillet and cook on each side for 6-7 minutes depending on thickness of burger.

Pickled Carrots and Daikon Radishes

  1. Combine apple juice and apple cider vinegar with garlic clove.
  2. Place carrots and daikon radishes into a jar.
  3. Pour the brine into the jar until covered. If the brine doesn't cover the vegetables, add in the cold water.
  4. Let the veggies pickle for at least an hour, but I recommend doing this the day before.

Sriracha Mayo

  1. Mix mayo and sriracha together in a bowl.


  1. Layer butter lettuce pieces on a plate.
  2. Place burger patty on top.
  3. Top burger with pickled carrots & daikon radishes, jalapeno slices, cucumber slices and cilantro leaves.
  4. Add sriracha mayo and top with more butter lettuce pieces.

Recipe Notes

Update: there's also a sriracha sauce recipe in the new Whole30 Fast & Easy cookbook