Easy Banh Mi Burgers with Sriracha Cream Cheese 

Why You’ll Love These Banh Mi Burgers

The idea for these burgers came after a disappointing meal at Denver International Airport. I ordered the banh mi turkey burger at Root Down restaurant, which sounded great, featuring pickled vegetables and sriracha cream cheese. However, the burger was bland and dry—typical airport food (though I do love the original Root Down in downtown Denver). The concept was solid, but the flavors fell flat.

When we got home, I was still craving the burger I had hoped for, so I decided to recreate it. After a few tests, I finally got the juicy, garlic and ginger-laced burger I was imagining. Whether using turkey (preferably dark meat) or pork (ground chicken or beef will work too!), the burger is perfectly balanced with crunchy, bright pickled vegetables and a creamy, spicy sriracha cream cheese spread.

You can make regular-sized burgers or sliders—my kids especially love the sliders on dinner rolls because small food is always more fun! The quick pickled vegetables, adapted from my Pork Banh Mi Bowls in Build-a-Bowl, add a fresh crunch, and the leftover veggies can be served on the side. The spicy cream cheese also makes a great sandwich spread or dip for chips. I prefer whipped cream cheese for easy mixing and spreading, but softened regular cream cheese works just as well.

If you don’t have an outdoor grill, these burgers can be cooked in a skillet instead (check out the Tips).

Ingredient Notes

Although these banh mi burgers have several components, they use simple ingredients, many of which are pantry staples and fresh produce you likely already have at home.

Quick Pickled Vegetables

• radishes: Offer a crisp texture and a slightly peppery bite.
• carrot: Adds sweetness and crunch, balancing the tangy pickling flavors.
• English cucumber: Provides refreshing, mild crunch with a hint of sweetness, lightening up the burger's richness.
• rice wine vinegar: Brings a mild tang and sweetness to the vegetables, essential for quick pickling without overpowering the natural flavors.
• sugar: Balances the acidity of the vinegar, helping mellow the sharpness.
• kosher salt: Enhances flavor while drawing out moisture from the vegetables, aiding in the pickling process.
• red pepper flakes: Adds a subtle heat to the pickled veggies.

Burgers 

• ground turkey (preferably dark meat): Dark meat turkey provides a richer flavor and juicier texture compared to leaner cuts. You can substitute ground pork or beef for different flavor profiles, but turkey keeps the burgers lighter.
• fish sauce: Adds umami depth, contributing to a savory, slightly funky flavor that gives the burgers a Vietnamese-inspired complexity.
• fresh garlic cloves
• fresh ginger: Offers a warm, spicy, slightly sweet flavor that pairs well with the garlic and gives the burgers a fresh zing.
• sugar 
• sriracha sauce: Brings a little heat and a hint of sweetness, adding depth to the burger while complementing the cream cheese spread.
• scallions

Sriracha Cream Cheese Spread

• whipped cream cheese (or softened regular cream cheese)
• sriracha
• fresh lime juice: Adds a bright, tangy element that cuts through the richness of the cream cheese and balances the heat of the sriracha.
• garlic clove (or ¼ teaspoon granulated garlic)
• sugar
• salt

For Grilling and Serving

• oil, for the grill: Feel free to use any neutral oil you have on hand like avocado or olive oil. 
• buns or dinner rolls (for sliders): Dinner rolls are a great option for sliders, which are fun and bite-sized.
• fresh cilantro leaves
• fresh jalapeno slices 

Step 1: Place the radishes, carrot, and cucumber slices in a heatproof bowl. Bring the rice vinegar, sugar, salt, and red pepper flakes to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the vegetables and toss to coat. Let sit, stirring occasionally, until slightly softened. Do Ahead: The pickled vegetables can be refrigerated for up to 1 day.

Form the burgers 

Step 2: Preheat a grill to medium-high heat (if you don’t have a grill you can cook the burgers in a skillet instead—see the tips below).

Step 7: Transfer the burgers to a plate. Grill the buns, cut sides down, until lightly toasted, about 1-2 minutes.

Step 8: Slather the cut sides of the buns with the sriracha cream cheese spread. Arrange the burgers on the bottom buns and top with the quick pickled vegetables, along with a few cilantro leaves and jalapeno slices. Serve the leftover pickled vegetables on the side. Devour. 

Recipe Tips

• To cook the burgers on the stovetop, heat 1 tablespoon of vegetable oil in a large skillet with a lid over medium heat. Arrange the burgers in the skillet. Cover and cook the burgers, flipping once, until browned on both sides and cooked through, about 3-5 minutes per side.
• I use whipped cream cheese since it’s easier to stir and spread, but you can use regular softened cream cheese instead.
• You can swap the cream cheese spread for sriracha mayo if preferred. Click here for my homemade sriracha mayo sauce recipe. 

Serving Tips

Banh mi burgers pair well with light and refreshing sides. Try a simple Asian-inspired slaw, this rice noodle salad, or even Vietnamese spring rolls. For a heartier option, serve with these grilled potatoes or oven baked french fries. 

Storage Tips

I recommend storing each component of this recipe in separate containers. Store cooked burger patties in an airtight container in the fridge for up to 3-4 days. Let them cool completely at room temperature before refrigerating. 

Store the pickled veggies and the sriracha cream cheese in separate containers for up to 1 week in the fridge.