Banh Mi Burger Recipe with Sriracha Cream Cheese

Table of Contents

Why You’ll Love These Banh Mi Burgers

I developed this recipe after tasting an underwhelming airport version and deciding I could do better at home. The concept—pickled vegetables, a spicy cream spread, and a savory patty—was exactly what I wanted, but the execution I tried was dry and lacked punch. After testing a few variations, I landed on juicy patties seasoned with garlic, ginger, and fish sauce, balanced by bright quick-pickled vegetables and a creamy-sriracha spread.

These burgers are versatile: use ground turkey (dark meat recommended for more juiciness), ground pork for richer flavor, or even chicken or beef if you prefer. Make full-size burgers or small sliders for entertaining. The quick-pickled vegetables add freshness and crunch, and the leftover spread and veggies are great as a dip or side.

If you don’t have a grill, you can easily cook the patties in a skillet—see the tips section for stovetop instructions.

Ingredient Notes

The recipe has several components but uses straightforward ingredients you likely already have: ground meat, aromatics, a little fish sauce for umami, and a few pantry staples for the spread. Below are notes on the main elements.

Burgers

• Ground turkey (preferably dark meat): Dark meat keeps the patties more flavorful and moist than very lean turkey. Ground pork or beef are fine substitutes if you want a different flavor profile.
• Fish sauce: A little fish sauce adds savory depth and an authentic Asian-inspired umami note.
• Fresh garlic and fresh ginger: Both give the patties bright aromatic notes—garlic for savory, ginger for warmth and subtle heat.
• Sugar: Balances the savory and acidic flavors.
• Sriracha: Adds mild heat and a touch of sweetness that ties into the spread.
• Scallions: Fresh, thinly sliced scallions add mild onion flavor and color.

Sriracha Cream Cheese Spread

• Whipped cream cheese: Easier to stir and spread; softened regular cream cheese works well too.
• Sriracha: Start with a moderate amount and adjust to taste.
• Fresh lime juice: Brightens the spread and cuts through the creaminess.
• Garlic: A little grated garlic or granulated garlic for background flavor.
• Sugar and salt: Small amounts balance the tang and heat.

For Grilling and Serving

• Oil for the grill or skillet: Use a neutral oil such as avocado or vegetable oil.
• Buns or dinner rolls: Use rolls for sliders or regular hamburger buns for full-size burgers.
• Fresh cilantro leaves and jalapeño slices: For garnish and extra brightness or heat.
• Quick Pickled Vegetables: These are essential for texture and tang; prepare them ahead if possible.

Form the burgers

Step 1: Preheat your grill to medium-high. If you’ll be cooking indoors, heat a large skillet over medium heat with a tablespoon of oil (see stovetop tip below).

Step 2: In a large bowl, combine the ground turkey or pork, fish sauce, grated garlic, grated ginger, sugar, sriracha, and sliced scallions. Mix gently—don’t overwork the meat.

Step 3: Shape the mixture into four ½-inch-thick patties, or make eight smaller sliders. Avoid packing the patties tightly to keep them tender. Let them rest on a parchment-lined baking sheet while you prepare the spread.

Make the spicy cream cheese spread

Step 4: In a small bowl, stir together whipped cream cheese, sriracha, lime juice, grated garlic (or granulated garlic), and a pinch of sugar. Season with salt and taste—add more sriracha if you want it spicier.

Grill the burgers and serve

Step 5: Clean and oil the grill grates. Grill the patties, covered, until the bottoms are browned and marked, about 3–5 minutes (sliders will take less). Flip, cover, and grill until cooked through. For turkey, cook until the internal temperature reaches 165°F (74°C); for pork, aim for 145°F (63°C).

Step 6: Transfer the cooked patties to a plate and let them rest briefly. Grill the buns cut-side down for 1–2 minutes until lightly toasted.

Step 7: Spread the sriracha cream cheese on both cut sides of the buns. Place a patty on each bottom bun, top with quick-pickled vegetables, cilantro leaves, and jalapeño slices as desired. Serve any remaining pickles on the side and enjoy.

Recipe Tips

• Stovetop option: heat 1 tablespoon oil in a large skillet over medium heat, add the patties, cover, and cook 3–5 minutes per side until browned and cooked through.
• Whipped cream cheese mixes more easily into the spread, but softened regular cream cheese is a fine substitute.
• If you prefer, swap the cream cheese spread for sriracha mayonnaise for a different texture and flavor.

Serving Tips

These banh mi burgers pair well with light, fresh sides. Try an Asian-inspired slaw, a rice noodle salad, or Vietnamese-style spring rolls. For a heartier accompaniment, serve with roasted or grilled potatoes or oven-baked fries.

Storage Tips

Store each component separately in airtight containers. Cooked patties keep in the refrigerator for 3–4 days; let them cool completely before refrigerating. The pickled vegetables and sriracha cream cheese spread will keep in the fridge for up to a week when stored in separate containers.