Blackstone Banh Mi Chicken Burgers
Blackstone Banh Mi Chicken Burgers start with easy to make pickled veggies topped on a flavorful chicken burger cooked on the griddle!
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.