Vietnamese chicken burgers

Easy to make, healthy and a taste sensation

Next time you fancy a homemade burger, try these incredible Vietnamese chicken burgers.

• SERVES: 4
• PREP: 20 mins
• COOK: 20 mins
• DIFFICULTY: easy

Vietnamese chicken burgers

We love a burger in our household.

After all, I am a Kiwi.

And the great Kiwi Burger is one of the best (if not the best) burgers in the world!

But I have to say, this Vietnamese chicken burger is in there as a close 2^nd or 3^rd.

The beauty of a chicken burger is you can add loads of flavours to the burger – it’s like a black canvas for flavours.

Vietnamese flavours

Vietnamese food has an incredible balance of aromatics, heat, sweetness, sourness, and fish-sauciness.

They really know how to create a balance between sweet and salty, heat and cool and fresh and tangy.

Flavour influences

China

The food in the north of Vietnam is influenced by China.

So, you’ll find stir-fries and noodle-based soups.

Thailand and Cambodia

Going further south the flavours pick up influences from Thailand and Cambodia.

And the tropical climate has more rice paddies, coconut groves, jackfruit trees, and herb gardens.

The food in southern Vietnam is typically sweeter: sweeter broths for pho, and more palm sugar used in savoury dishes.

France

The French colonised Vietnam, beginning with missionaries around the 18^th Century, through to 1954.

And apart from the architecture, you’ll find the crusty French baguette still features the banh mi sandwich.

Vietnamese chicken burgers

There are two options for this burger recipe.

The first one is making a patty from ground chicken (breast or thigh, or a bit of both).

And simply mixed with fish sauce, soy sauce, sesame seed oil, onion, garlic, and some carrot.

Then shaped and grilled.

However, if you don’t fancy making patties then I’ve added, below, how to use chicken breasts (a bit like a Nando’s chicken burger).

With a marinade to give the Vietnamese vibe.

The choice is yours.

Vietnamese chicken breast burger alternative

Ingredients

For the pickled chilli:

• 2 long red chilli
• olive oil – 2 x tbsp
• white wine vinegar – 2 x tbsp
• white sugar – 2 x tsp

The chicken burger patty alternative

• 4 x free-range chicken breasts or thigh fillets
• 90 g Vietnamese stir-fry paste (or see below how to easily make it)
• 140 g mixed salad leaves
• 2 x tsp oil (to dress the salad)
• 2 x tsp white wine vinegar (to dress the salad)
• 4 x burger buns
• 2 x carrots
• 40 g mayonnaise

Method

1. First, peel the carrot then coarsely grate and thinly slice the chilli.
2. Next, marinate chicken: Put the stir-fry paste/mix and 1 – 2 tbs oil in a bowl, then stir to combine. Add the chicken and coat to the marinade.
3. Pickle chilli: Put the chilli, 1 tbs white wine vinegar and 1 tsp sugar in a bowl and stir to dissolve the sugar. Season with salt and set aside until needed.
4. In a frying pan over medium-high heat, cook the chicken for 5-6 mins on each side until cooked through. Remove from the pan and rest for 2 mins.
5. Toast buns: Put the buns on an oven tray, cut-side up, and grill for 2-3 mins until lightly toasted.
6. In a bowl, add 2 tsp oil and 2 tsp white wine vinegar and mix together, then add the salad leaves, carrot and half the chilli (drain them first), and toss together.
7. Build your burgers: Spread some mayo on the buns, add a chicken breast, salad, a little more pickled chilli and enjoy!

Simple Vietnamese stir fry sauce

Makes about 1/3 cup

Ingredients

• 2 tbsp cold water
• 1 t tbsp cornstarch
• 2 tbsp oyster sauce
• 1/2 tbsp granulated sugar
• 1/2 tbsp sesame oil (optional)

Instructions

1. In a small bowl, mix cold water and starch until completely dissolved.
2. Then combine this paste with oyster sauce, sugar and sesame oil.

References: SeriousEats