Blackstone Banh Mi Chicken Burgers
Every once in awhile I make a big batch of banh mi pickled veggies to use in multiple recipes like these Blackstone Banh Mi Chicken Burgers!
The veggies themselves are not difficult to make, but they do take a little extra time.
The pickled veggies really bring the flavor, and the chicken burgers themselves are insanely delicious!
And because chicken burgers are extremely delicate, the Blackstone Griddle is the perfect way to cook them.
How to make Blackstone banh mi chicken burgers
First slice some radish, English cucumber, jalapenos, and shred some carrots.
Place the veggies in a large Mason jar or two smaller jars.
And pour the pickling liquid over top, which is simply white vinegar, water, kosher salt, and sugar.
Store the veggies in the fridge for at least a few hours before serving, but you’ll have extras that will last a few weeks
For the chicken burgers we are starting with a pound of ground chicken.
And adding some bold flavors like hoisin sauce, green onions, and garlic.
Just put all of the ingredients for the burgers in a bowl and season with kosher salt and pepper.
Gently mix this together with your hands and divide it into 4 equal parts.
Then form the burgers with your hands and place them on a tray.
In general chicken burgers are much more delicate and more likely to fall apart compared to beef burgers.
Therefore transferring them from the tray to the Blackstone requires extra care.
I had the best luck using my hibachi spatula and my hand to transfer them to the griddle that had been preheating over medium to medium low heat.
If a chicken burger does fall apart simply form it back together with your hands.
The burgers will take about 5 to 6 minutes per side.
I just love the gorgeous caramelized crust that forms on the griddle thanks to the sweetness in the hoisin sauce.
Use an instant read thermometer and remove the burgers once they are above 165 degrees.
Serve the burgers on buns topped with the pickled veggies.
You can add other toppings of choice like spicy mayo and cilantro to your Blackstone Banh Mi Chicken burgers!
I was kind of a pickled veggie freak and kept adding more and more to my burger.
Such a welcome change to our traditional burger night!
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If you like Blackstone banh mi chicken burgers, you might also like these griddle recipes…
Blackstone Banh Mi Tacos
Blackstone Chicken Avocado Burgers
And Blackstone Goetta Bacon Sliders Recipe
Blackstone Griddle Birria Tacos
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Blackstone Banh Mi Chicken Burgers
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 3/4 cup shredded carrots
- 3/4 cup sliced radish
- 3/4 cup sliced cucumber (I used an English cucumber)
- 2 sliced jalapenos
- 1 1/4 cup white vinegar
- 1 1/4 cup hot water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 pound ground chicken
- 1/3 cup sliced green onions
- 1/4 cup hoisin sauce
- 1 tablespoon garlic paste or minced garlic
- kosher salt, pepper
- cooking oil of choice
- 4 burger buns
- Optional toppings: spicy mayo, fresh cilantro
Instructions
- Put the carrots, radish, cucumber, and jalapeno in a large mason jar, two pint size Mason jars, or container.
- In a bowl whisk together the vinegar, hot water, sugar, and salt. Once the sugar and salt are dissolved pour this mixture over the veggies. Store the pickled veggies in the fridge, they need a few hours to pickle before serving.Note: This makes more than you'll need, leftover veggies will stay good in the fridge for a few weeks.
- Put the ground chicken in a bowl along with the sliced green onions, hoisin sauce, garlic, kosher salt, and pepper.
- Mix together gently with your hands and form into four burger patties and place them on a tray.
- Preheat the Blackstone griddle to medium to medium low heat for several minutes. Add some cooking oil and gently place the burgers on the griddle over the oil.Note: The chicken burgers are very delicate, I had the best luck carefully using my hibachi spatula to transfer them. If they fall apart simply form back together on the griddle with your hands.
- Cook 5 to 6 minutes per side or until the internal temperature of the burger is above 165 degrees. Serve the burgers on burger buns with the pickled veggies and optional toppings such as spicy mayo and cilantro.
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