Banh Mi Salmon & Shrimp Burgers

I love Banh Mi so much that I had to come up with another recipe that brings those familiar flavors—true to the classic Vietnamese sandwich—into your home in a way that’s approachable, even for beginners. Introducing the Banh Mi–inspired Salmon & Shrimp Burger. It’s savory, tangy, and full of flavor, with just a kick of spice from crisp jalapeños. It’s the perfect recipe for outdoor grilling season or whenever you’re craving a Banh Mi.

If you came across this post and are looking for something a little closer to the traditional sandwich, check out my Grilled Pork Banh Mi.

What Is A Bánh Mì?

Literally translating to both “bread” and “sandwich,” the banh mi is a Vietnamese dish that incorporates both Vietnamese and French cuisines into one undeniably tasty sandwich. While this salmon & shrimp burger is NOT a Banh Mi, it is inspired by the popular sandwich.

So what makes this Banh Mi inspired?

• Protein – The protein can vary, including options like pork, chicken, beef, or even tofu.
• Pickled Vegetables – Vietnamese pickled daikon and carrot, also known as Đồ Chua, is essential for giving this sandwich its sweet yet tangy flavor. This ingredient is non-negotiable in my book and cannot be replaced with any other pickle.
• Fresh Vegetables – Fresh jalapeños and cucumbers add a great crunch and fresh element to the sandwich.

What You’ll Need For Salmon & Shrimp Burgers

• Salmon – 12 oz or 2 6oz fillets, skin removed, roughly diced to help the food processor process quicker.
• Shrimp – Any size of fresh or frozen works. If opting to start with frozen ensure they are properly defrosted, deveined, deshelled, and patted dry prior to starting this recipe.
• Cilantro – My favorite ingredient. You need cilantro both to form the burgers and to top them for that fresh, vibrant flavor you expect from a bánh mì.
• Soy Sauce
• Mayonnaise – Kewpie (slightly sweeter) is preferred but any mayo works.
• Sriracha
• Lime
• Jalapeños
• Buns – The bun is ultimately up to you, but my preference is a soft brioche bun. Choose a standard burger-size bun to accommodate the size of the salmon and shrimp burgers.
• Cucumbers – *optional but a great add for crunch.

ĐÔ CHUA

If you ask me, it’s the pickled Do Chua that makes this sandwich so great. It adds moisture, a touch of sweetness, and acidity. Combined with the fresh vegetables, savory salmon burger, and zesty sriracha mayo, it creates a perfectly balanced bite.

• Diakon Radish – I love this stinky radish. While it is underulitized in western cuisine you should be able to find it in a major supermarket, often cut in 6-7 inch chunks. If you can’t find it there, check a Asian specialty market. You need about 3 cups, so one medium sized radish will do.
• Carrots
• White Vinegar
• Sugar

Tools Needed

• Food Processor – You can’t make this without it. Something needs to blend and combine the salmon and shrimp into a paste consistency, and unfortunately, hand chopping can’t get it smooth enough to form.
• Grill or Grill Pan – These burgers are best with a little char, but they can easily be made inside on a grill pan if you don’t have a grill or weather is not permitting.
• Biscuit Cutter – You need something to form the burgers and a 4-4.5″ biscuit cutter works. You can use a burger ring mold (basically the same thing), just make sure it doesn’t have a bottom.
• Parchment Paper

How To Make Banh Mi Salmon & Shrimp Burgers

1. Make the Do Chua – Begin by prepping the vegetables. There are a few ways you can cut them for the pickle, but my preferred method is into matchsticks. Start by peeling both the daikon and the carrots. Using a sharp knife, cut them into manageable lengths (about 2 inches). Then cut lengthwise into even planks, followed by cutting the planks lengthwise again into thin matchsticks. You can also use a mandoline to make your life a bit easier.

Place the cut daikon and carrots in a bowl and add a heavy pinch of salt. Toss to coat. Let this sit for 10 minutes, then drain and rinse. Place the wilted daikon and carrots into the pickling vessel (i.e., a mason jar).

In a small saucepan, combine the white vinegar, water, and sugar. Bring to a simmer to dissolve the sugar. Pour the hot pickling liquid into the jar with the daikon and carrots and seal with a lid. Place in the fridge for a minimum of 45 minutes to pickle and cool before using.

HOW TO CONT…

2. Form the Burgers – In a food processor, add the deveined, deshelled shrimp, cubed salmon (skin removed!), soy sauce, and a heavy pinch of salt. Pulse several times until the shrimp and salmon are finely chopped but not yet a paste. Add the cilantro and pulse just until a paste forms. (We add the cilantro closer to the end so it doesn’t overprocess, which can result in green burgers.) The consistency should be smooth, without any large chunks.

On a parchment-lined plate or sheet tray, add the shrimp and salmon mixture to a biscuit cutter or ring mold. Spoon the mixture in, then smooth it out with a wet hand. (Yes, a wet hand will prevent the mixture from sticking.) Divide the mixture into 4 evenly sized patties.

Place the patties in the freezer for 20 minutes to set.

3. Make the Spicy Mayo – In a bowl, combine the mayonnaise, sriracha, lime juice, and a pinch of salt. Mix until smooth and store in the refrigerator, covered, until ready to use.

4. Grill – Preheat the grill to 450–500°F. Ensure the grates are clean, fully preheated, and preferably lightly oiled with a high smoke point oil such as canola or vegetable oil. (If the grill is properly preheated, the burgers shouldn’t stick even without oil.)

Place the patties directly on the grill and close the lid. Cook for about 3 minutes per side, or until cooked through. The internal temperature for shrimp is 145°F. You can remove the burgers at 135–140°F and let them rest for 5 minutes, allowing the residual heat to finish cooking them.

5. Assemble – Spread a generous amount of spicy mayo on the bottom bun. Top with the pickled daikon and carrots, jalapeño slices, and cucumber (if using), followed by the salmon and shrimp burger and fresh cilantro.

Recipe Video

How to Serve Banh Mi Salmon & Shrimp Burgers

These burgers scream summertime grilling and pair perfectly with the classic fare (potato salad, fries, and grilled vegetables) you’d typically serve this time of year. If you’re looking for more Asian-inspired recipes to tie in, consider Spicy Garlic Green Beans, Yellowtail Wonton Nachos, or Raw Carrot Salad.

Frequently Asked Questions

Storing/Reheating

Cooked Banh Mi Salmon & Shrimp burgers can be stored in an airtight container for 2-3 days. When ready to enjoy again, warm in a 350F oven until warmed throughout (5-7 minutes). You can also warm in the microwave in 30 second intervals.