This Plant-Based Banh Mi Burger is a little bit burger, a little bit Banh Mi, and a lot of deliciousness. It combines the essence of a classic Banh Mi with the comfort of a burger, all while keeping plant-based.
The burger is stuffed into crispy bread rolls, with a quick pickle to bring a tangy crunch, a sprinkle of fresh cilantro for that unmistakable burst of herby goodness, and a generous smear of sriracha mayo that's got the perfect balance of creamy and fiery. Throw in some optional green chili slices for those craving extra heat.
Whether you're a dedicated plant-based eater or just looking to switch things up, our Banh Mi Burger is a delicious lunch idea, whether it's a lazy weekend treat, a gathering with friends, or just a Tuesday night craving.
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These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Cole Slaw Mix: I like to buy the rainbow or tri-colored Cole Slaw mix. But you can use any mixture that your grocery store has available. Alternatively, you can shred your own vegetables.
Plant-Based Burgers: You can pick any burger you like for this recipe. The selection is growing in the grocery stores all the time.
Crusty Bread Rolls: Crusty rolls are part of the Banh Mi experience, so we replicated that with crusty round bread rolls, but feel free to use the standard burger buns instead.
Sriracha Chilli Sauce: You can use any chili sauce you prefer, if you like it mild, reduce the amount or just use the mayo.
Green Chili: Optional, but they add a great kick of heat and spice to the Banh Mi burger.
We've tested this recipe at least 3 times to ensure it works well for you, Have a look at our tips for getting the best dish you can!
- When you make the quick pickle, stir every few minutes until the veg softens and flatten into the bowl.
- If you love pickled veggies, double the recipe; they are amazing and go great on many different sandwiches. They can be kept in the refrigerator for 3-4 days.
- Cook the burgers per the instructions on the packet; every brand I have used differs slightly. But they all work great on a BBQ/outdoor grill.
Why You'll Love This Plant-Based Banh Mi Burger
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Switch the burger: If you consume meat, the same recipe will work with beef, pork, or chicken burger patties.
- Add extra veg: Lettuce, radish, green onions, avocado, and mushrooms are all great additions.
- Add an egg: Some slices of hard-boiled egg taste great in this. Or add a sunny-side-up fried egg for some oozy yolk action.
- Extra seasonings: Most Banh mi shops add a splash of Maggi seasoning to their sandwiches, so feel free to add some to your burger. Or use a little soy sauce.
Serving Suggestions for Plant-Based Banh Mi Burger
Sides: When it comes to burgers, the best sides have to be potatoes!! French fries, to be precise. Be that sweet potato fries or standard fries. Or add a big handful of potato chips (crisps) for a quick and easy side.
Wines: As with many Asian cuisines, a dry or off-dry Riesling is always a good choice, as is a Grüner Veltliner; their fruity crispness balances the bold flavors of the banh mi. For red wine drinkers, a bright Pinot Noir, a Malbec, or, if you can find it, a high-acidity Frappato works well. Or go with a classic burger/sandwich pairing and pick a light, crisp beer.
If you love burgers try:
- Peri Peri Chicken Burger
- Mushroom Swiss Burger
- Fish Burger with Charred Lettuce
- Korean Fried Chicken Burger
- Whiskey Glazed Blue Cheese Burger
- Fajita Burgers
If you make this Plant-Based Banh Mi Burger, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Plant-Based Banh Mi Burger
For the quick pickle
- ¼ cup rice wine vinegar
- ¼ cup white sugar
- pinch salt
- 2 cups tri-color/rainbow cole slaw mix
For the sauce
- ½ cup mayonnaise
- 1 tablespoon Sriracha chilli sauce
For the burgers
- 4 plant-based burgers
- 4 crusty bread rolls
- 1 large English cucumber , peeled into ribbons
- ½ cup fresh cilantro sprigs
- 1 green chilli , thinly sliced
Start with the pickled veg.
- Combine the rice wine vinegar, sugar, and salt in a non-metallic bowl and stir until the sugar has dissolved.¼ cup rice wine vinegar¼ cup white sugarpinch salt
- Add the cole slaw mix and stir well. Set aside and stir occasionally for 15-20 minutes.2 cups tri-color/rainbow cole slaw mix
Prepare the sauce
- Mix the mayonnaise and sriracha in a bowl and keep cool until needed.½ cup mayonnaise1 tablespoon Sriracha chilli sauce
For the burger
- Cook the burger patties as per the instructions on the packet.4 plant-based burgers
- Once the patties are cooked, assemble the burger.
- Spread the cut rolls with the sriracha mayo and add some cucumber slices; place a pattie on each roll and then top with pickled veg, cilantro leaves, and sliced green chili if using.4 crusty bread rolls1 large English cucumber½ cup fresh cilantro sprigs1 green chilli
Nutrition is per serving