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Bánh Mì Shrimp Burger

with lime mayo, cucumber & ciabatta

  • 4 Servings
  • 15 minutes (plus 1 1/2 hours for pickling)
  • Suggested Pairing: Your favorite Sour beer or crisp Pilsner


Pickled Veg (Đồ Chua)
  • 1 large carrot, julienned
  • ½ daikon radish, julienned
  • Sugar & salt
  • ⅓ cup sugar
  • ½ cup rice vinegar
  • ½ cup white vinegar
  • 1 cup boiling water
  • ½ cup mayonnaise
  • 2 Tbsp fish sauce
  • 1 Tbsp lime juice, plus zest of 1 lime
Burgers & Assembly
  • 4 thawed Premium Shrimp Burgers (Superior Foods Featured Item: #9944 – Social Kitchens Professional)
  • 2 Persian cucumbers, thinly sliced for topping
  • Cilantro, leaves and tender stems, for topping
  • 1-2 red fresno or jalapeno peppers, thinly
  • 4 Artisan Burge Buns (Superior Foods Featured Item: #98237 – Boulart)


  1. Julienne carrots and daikon by hand or very thinly with a mandoline. Place in a medium bowl and toss with some sugar and salt. Let sit for 30 minutes. Rinse and squeeze them dry and then soak in the sugar, vinegar, and boiling water mixture for 1 hour at room temperature. If you have time, chill pickled veggies completely. Otherwise proceed with making the sandwich.
  2. Combine mayonnaise, fish sauce, lime juice, and zest and set aside.
  3. Preheat a grill over medium high heat and grill shrimp burgers for 3-4 minutes per side, or until internal temperature is 145 ℉. Lightly grill burger bun halves as well.
  4. Spread mayo on both halves of the buns. On the bottom halves start with cucumber slices. Top with shrimp burgers followed by the pickled veg, lots of cilantro, and however many sliced chiles you want for heat.