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Vietnamese Burgers

A southeast Asian twist on an American classic, these burgers are topped with lightly pickled cucumbers and onions.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
669 calories per serving


> 1 cucumber
> 1/2 small red onion
> 1/4 cup cider vinegar
> 1 1/4 lbs 85% lean ground beef
> 1 cup shredded carrots
> 2 tbsp mayonnaise
> 1 tbsp Sriracha 
> 4 romaine lettuce leaves
> 4 ciabatta rolls
> 1/4 cup chopped peanuts


Using a vegetable peeler, cut the cucumber into ribbons. Thinly slice the onion and add to a bowl with the cucumbers. Add vinegar and ¼ cup water and toss to combine. Set aside.
Divide beef into 4 equal portions and shape into patties. Season on both sides with salt (in moderation) and pepper. Heat a large grill pan on medium-high. Add burgers to pan and cook 3-4 min. per side, depending on desired doneness.
Meanwhile, in a medium bowl, add carrots, mayonnaise, and Sriracha. Mix to combine. Season with salt (in moderation) and pepper.
Drain the cucumber and onion mixture from the vinegar in a colander. Slice the rolls in half and toast. Top each bun bottom with a lettuce leaf, ¼ cup carrot salad, burger, and pickled cucumber and onion mixture. Garnish with peanuts and add bun tops.

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