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Banh Mi Burger
  • Radishes
  • Vegetables
Serves:   4
(serving size: 1 burger)

  • Prep Time:   20 minutes
  • Cook Time:   20 minutes
  • Total Time:   40 minutes


1 small cucumber, thinly sliced

1 medium carrot, peeled and sliced into ribbons
3 radishes, thinly sliced
1 cup white vinegar
2 1/2 teaspoon salt, divided
1 teaspoon sugar
6 ounces firm tofu
1 egg
1/4 cup scallions, chopped
1/2 teaspoon black pepper, divided
1 1/4 pounds ground chicken
1 tablespoon olive oil
2 teaspoons sesame oil
1/2 pound shiitake mushrooms
2 teaspoons soy sauce
1 1/2 teaspoon apple cider vinegar
1/4 teaspoon ground cumin
1/8 teaspoon brown sugar
1 cup bean sprouts
1 bunch cilantro, chopped
4 whole-wheat hamburger buns


Here's a recipe for a Vietnamese burger that uses both radishes and carrots. Vegans leave the chicken out.

Combine cucumber, carrot and radishes in a glass bowl.

In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, about 1 hour.  This time was not included in the Total Time.

Heat the oven to 400°F.

In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, about 30 seconds.

In a bowl, fold tofu mixture into chicken; form into 4 patties.

Grease a 12" x 12" baking sheet with olive oil. Bake burgers until their internal temperature reaches 165°F, about 20 minutes.

In a medium skillet, heat the sesame oil. Sauté shiitakes for 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper and cook for 2 minutes more.

Divide the burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.

From Carnegie Hill CSA Newsletter edited by Judi Katz-Schwartz, Barbara Thalenfeld

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