Publised on 01/08/2024. Last Updated on 18/09/2024 by Richard
Aromatic vegan banh mi burgers packed with fresh herbs, crunchy pickles and plant-based sriracha mayo.
These vegan banh mi burgers (or vegan bánh mì burgers) are the hybrid dish that’ll tick all your boxes this summer. These bad boys are a delicious twist on the classic Vietnamese sandwich, merged with a delicious vegan burger, perfect for summer BBQs (or even a cosy night in). I first spotted a non-vegan version of these on the cover of Tesco magazine last week and thought, “Why should the meat-eaters have all the fun?” So, I got to work on veganising it, just in time for those summer sizzlers and July 4th barbies. I’ve obvs already got a vegan banh mi recipe (as well as a Bun Chay Noodle Salad recipe!) on the blog, but this version is just perfect for grilling season.
These vegan banh mi burgers are bursting with flavour from fresh cilantro (aka coriander), pickled veggies, and spicy sriracha mayo. You’ll get the same delightful crunch and tangy kick as a traditional banh mi sandwich, all wrapped up in a burger. Ready to swap that crusty baguette for a toasted burger bun?? Then let's get stuck in!
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What are Vegan Banh Mi Burgers?
Vegan banh mi burgers are a fusion of the popular Vietnamese sandwich and a classic veggie burger. I've always loved banh mi sandwiches AND burgers, so why not make a combo?? They’re made with a mix of seasoned vegan burgers, fresh herbs, and tangy pickled vegetables, all served up on a toasted burger bun with spicy mayo. These burgers bring the unique combination of flavours from the traditional banh mi into a BBQ-friendly format, making them a hit at any gathering. Hey presto - an updated version of one of my favourite sandwich recipes!
Ingredients You'll Need
Alright, let’s talk ingredients. Here’s what you’ll need to make these flavour-packed vegan banh mi burgers. As always, the full recipe is listed at the bottom of the page in the recipe card, so feel free to scroll down if you’re in a hurry.
- Pickles: Carrot, daikon radish, sugar (or use maple syrup or brown sugar), fine sea salt, white wine vinegar (or sub for rice wine vinegar or lime juice)
- Burgers: Vegan burgers, garlic, spring onions (aka green onion), vegan fish sauce, sriracha, Thai basil, coriander (cilantro)
- Serving: Vegan mayonnaise, vegan burger buns, fresh mint, coriander, Thai basil, mini cucumber slices, red chili (optional), red onion (optional), crispy onions (optional), French fries (optional)
How to Make Banh Mi Pickles
Making those classic pickles is easier than you think. Here’s a quick breakdown to get you on the train to tangy flavor town:
1. In a small bowl, combine the boiling water, sugar, and salt. Stir until the sugar and salt are dissolved.
2. Add the white wine vinegar (or rice vinegar or lime juice), then pour this mixture over the julienned carrot and daikon in a jar or bowl.
3. Let the vegetables pickle for at least 30 minutes at room temperature then refrigerate. These can be stored in a sterilised container and kept in the fridge for up to a week.
How to Make Vegan Banh Mi Burgers
You’re gonna love how simple this is. Remember, the full recipe is at the bottom of the page, but here’s a quick breakdown:
1. In a large bowl, mash the vegan burgers.
2. Add the minced garlic, finely chopped spring onions, vegan fish sauce, sriracha, Thai basil, and coriander. Mix well to combine.
3. Form the mixture into four patties with moistened hands or a burger press.
4. Preheat a grill or frying pan over medium-high heat. Cook the patties for about 4-5 minutes per side until heated through and slightly crispy on the outside. Now toast your burger buns until golden brown and you’re ready to stack the toppings and serve!
Vegan Banh Mi Burger Toppings
Now, let’s talk toppings. To make your vegan banh mi burgers truly epic, here are some top recommendations for an exciting twist on my recipe:
- Crispy onions: for extra crunch
- Kimchi: for some fermented funk
- Jalapeno slices: for a gentle heat
- Mushroom pate: to imitate the classic Vietnamese sandwich
Ingredient Substitutions
Got some ingredient swaps for ya if you’re in a pinch:
- Swap daikon radish for regular breakfast radishes.
- Sub the sriracha mayo for my gochujang mayo recipe or my vegan kewpie mayo.
- Swap the vegan fish sauce for light soy sauce.
- Feel free to replace the vegan burger buns for the classic French baguette instead!
Some Useful FAQs
Banh mi is a Vietnamese sandwich that typically includes a mix of meat, pickled vegetables, and fresh herbs on a baguette.
These burgers are made with vegan patties and plant-based ingredients like vegan fish sauce and plant based sriracha mayo.
Yes, just use gluten-free buns and make sure your vegan patties and sauces are gluten-free.
So there you have it, folks! Vegan banh mi burgers that are perfect for any occasion. I’d love to see your versions of this banh mi hybrid, so make sure to take pictures and tag @schoolnightvegan on social media.
If you’re looking for more delicious vegan recipes, check out my classic vegan banh mi sandwich, my tofu marinades or my vegan bibimbap on the blog. Oh and I'd love you to try my vegan smash burgers!
Get grilling and enjoy your vegan banh mi burgers!
Vegan Banh Mi Burgers
Equipment
- Large bowl
- small bowl
- Medium Bowl
- Grill Pan or Medium Skillet
- Vegetable Peeler or Julienne Peeler
Ingredients
For the Pickles
- 175 ml boiling water
- 2 tablespoon sugar or sub for maple syrup
- 2 teaspoon fine sea salt
- 100 ml white wine vinegar or sub for rice wine vinegar or lime juice
- 1 carrot peeled and julienned or shredded
- ¼ a daikon peeled and julienned or shredded
For the Burgers
- 2 vegan burgers around 113g each, see note below
- 2 cloves of garlic finely minced
- 2 spring onions green onions, finely chopped
- 1.5 teaspoon vegan fish sauce or sub for light soy sauce
- 1.5 teaspoon sriracha
- 1 tablespoon fresh Thai basil finely chopped
- 1 tablespoon fresh coriander finely chopped
For Serving
- 1 tablespoon sriracha
- 4 tablespoon vegan mayonnaise or my vegan kewpie mayonnaise
- 2 vegan burger buns sliced and toasted
- 2 mini cucumbers finely sliced or peeled into strips with a vegetable peeler
- 15 g each fresh mint, coriander, and Thai basil (or substitute with regular basil)
- 1 small red chili finely chopped (optional)
- ½ a red onion finely sliced (optional)
- 2 tablespoon crispy onions optional
- French fries cooked (optional)
Instructions
To Make the Pickles
- In a bowl, combine the boiling water, sugar, and salt. Stir until the sugar and salt are dissolved.175 ml boiling water, 2 tablespoon sugar, 2 teaspoon fine sea salt
- Add the white wine vinegar, then pour this mixture over the julienned carrot and daikon in a jar or bowl.100 ml white wine vinegar, 1 carrot, ¼ a daikon
- Let the vegetables pickle for at least 30 minutes at room temperature.
- The pickles can be stored in a sterilised container and kept in the fridge for up to a week.
To Make the Burgers
- In a large bowl, mash the vegan burgers.2 vegan burgers
- Add the minced garlic, finely chopped spring onions, vegan fish sauce, sriracha, Thai basil, and coriander. Mix well to combine.2 cloves of garlic, 2 spring onions, 1.5 teaspoon vegan fish sauce, 1.5 teaspoon sriracha, 1 tablespoon fresh Thai basil, 1 tablespoon fresh coriander
- With moistened hands, form the mixture into four patties. Alternatively, use a burger press (or a cookie cutter) to form 4 patties on 4 sheets of baking parchment.
- Preheat a grill or frying pan over medium heat.
- Cook the patties for about 4-5 minutes per side until heated through and slightly crispy on the outside.
To Serve
- In a small bowl, mix together the sriracha and vegan mayonnaise. Spread a small amount on the top and bottom of the buns.1 tablespoon sriracha, 4 tablespoon vegan mayonnaise
- Place a cooked patty on each bun.2 vegan burger buns
- Add a layer of the prepared pickled carrot and daikon.
- Top with slices or strips of cucumber, fresh herbs (mint, coriander, Thai basil), chopped red chili, sliced red onion and crispy onions, if using.15 g each fresh mint, coriander, and Thai basil (or substitute with regular basil), 2 mini cucumbers, 1 small red chili, ½ a red onion, 2 tablespoon crispy onions
- Close the buns and serve the vegan banh mi burgers immediately with a side of French fries if desired.French fries
Marcus
This recipe deserves more love - simple but very effective and turns a standard Beyond Burger into something really special (and quick).
Rebecca
Just so so tasty