Easy Banh Mi Chicken Burger Lettuce Wraps

I love banh mi sandwiches primarily due to all of their pickled vegetable goodness. (I’m a huge vinegar fan, as you know.) Unfortunately, most of them have way too little meat and vegetables for all of the bread they include. These Banh Mi Chicken Burger Lettuce Wraps give you all of the flavors, but no bun at all.

In this Banh Mi Chicken Burger Lettuce Wraps recipe, the chicken burgers, veggies, plus spicy mayo and jalapeños (if you dare) come together in a low carb lettuce wrap—no bread required.

Easy Banh Mi Chicken Burger Lettuce Wraps

Eleanor Craig

In this Banh Mi Chicken Burger Lettuce Wraps recipe, the burgers, veggies, plus spicy mayo come together in a low carb lettuce wrap.

5 from 1 vote

Print Recipe Share by Email Pin Recipe Share on Facebook

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian

Servings 4 people

Calories 433 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE PICKLED VEGETABLES:

• ⅓ cup rice vinegar
• 1 tablespoon sugar (white sugar)
• 1 teaspoon Kosher salt
•  
  ½ medium English cucumber - cut into matchsticks
• 2 medium carrots - cut into matchsticks
•  
  ½ medium Daikon radish - cut into matchsticks, optional

FOR THE BURGERS:

• 1 pound ground chicken (minced chicken) - or turkey
• 1 stalk green onions (scallions or green shallots) - thinly sliced, about 2 tablespoons
• 1 teaspoon ginger - freshly grated
• ½ teaspoon garlic - minced
• 1 tablespoon soy sauce - or tamari
• ½ medium lime juice
•  
  1 tablespoon light brown sugar

FOR SERVING:

• 1 head iceberg lettuce
•  
  ½ cup Sriracha mayonnaise - optional
• ½ cup jalapenos - thinly sliced, optional

Instructions

 

• First, let’s make the pickled vegetables. Get a medium bowl and mix the sugar, salt, and vinegar. Next, add the carrot, cucumber, and radish sticks. Set aside mixture at room temperature while you make the burgers (at least 10 minutes).
• To make the burgers, get a medium bowl and combine the ground chicken, garlic, ginger, scallions, lime juice, soy sauce, and brown sugar.
• Shape the chicken mixture into 4 patties and place on a cookie sheet or plate that will fit in your freezer. Freeze for 10 minutes.
• Once ready, grill burgers for about 5 minutes per side or until they are cooked to an internal temperature of 165°F. You can use a broiler if a grill is not available.
• Once your burgers are cooked, spread some sriracha mayonnaise, if using, on 4 large lettuce leaves. Top each with a burger.
• When ready to serve, drain the pickled vegetables and add them together with the jalapeños, if using.

Notes

If you can’t find daikon radish, you can use another type of radish or some thinly sliced onion.

Nutrition

Calories: 433kcalCarbohydrates: 18gProtein: 23gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 109mgSodium: 1125mgPotassium: 1094mgFiber: 4gSugar: 13gVitamin A: 5982IUVitamin C: 31mgCalcium: 71mgIron: 2mg

How did this recipe turn out for you?We’re eager to hear your thoughts!