bahn mi black bean burger with pickled vegetables

Bahn Mi Black Bean Burger

Bored with plant-based burger options at your cookouts? One of the great things about bean burgers is their ability to pick up flavors from spices and other ingredients! This opens the door for so many unique combinations and bean burger recipes. We are pivoting from the popular southwest version of the black bean burger and taking inspiration from the flavors of Vietnam in our veggie burger version of the famous Bahn Mi sandwich!

Traditionally made with pork, this staple in Vietnamese cuisine is a savory but light, sandwich served with pickled vegetables and a spicy, creamy condiment. Black beans are an easy substitution here, and we’re making a burger vs a traditional baguette to make this easier to serve and enjoy. Feel free to add any other favorite veggies to this pickling mix, and let them sit longer if you like a stronger vinegar flavor. The heat can be kicked up a notch or mellowed out depending on the amount of Sriracha and jalapeño you use.

Your family and friends will be impressed with this unique black bean burger at your next cookout — don’t be surprised if the meat eaters pass over the beef burgers and hot dogs for this delicious taste of Vietnam.


Pickled veggies

  • 1 cup shredded carrots
  • 2-3 radishes, thinly sliced
  • 2-3 small Persian cucumbers (or a small English cucumber), thinly sliced
  • 1 jalapeño pepper thinly sliced (optional for heat)
  • ½ cup rice wine vinegar
  • 1 tsp. sugar
  • ¼ tsp. salt

  • 2 15.4oz. jars Randall Beans Black Beans, drained and rinsed
  • ½ cup chopped sweet onion
  • ½ cup chopped red pepper
  • 1 clove of garlic, minced
  • 3 Tbsp. chopped cilantro stems (save leaves for serving)
  • 1 tsp. Chinese five spice seasoning
  • 1 cup panko bread crumbs
  • 1 egg
  • 8 hamburger buns

Sweet & Spicy Mayo

  • ½ cup mayo
  • 1 Tbsp. lime juice
  • Sriracha and sweet chili sauce to taste


  1. Start by quick-pickling the veggies: add first set of ingredients to a bowl and toss to combine (sugar should dissolve during this process). Set aside for 15-20 minutes while making bean burgers.
  2. Make sweet & spicy mayo by combining ingredients to desired heat level/taste. Set aside.
  3. After black beans are drained and rinsed, pat as dry as possible. Skipping this step may result in a wet burger mixture that doesn’t patty or bind easily.
  4. In a food processor, add black beans and pulse 3-4 times, leaving the mixture chunky. Do not over mix. Remove with a spatula into a large mixing bowl.
  5. Add onion, red pepper, garlic, and cilantro stems to food processor and pulse until finely chopped. Remove and add to bowl with black beans.
  6. Add egg and Chinese five spice seasoning, mixing well.
  7. Fold in panko bread crumbs until just evenly combined. If bean burger mixture doesn’t hold together while you make them into patties add a Tbsp more of panko until it comes together.
  8. Put a large, non-stick frying pan over medium high heat, adding a drizzle of olive oil to coat the bottom. Fry burger patties a few at a time, making sure not to overcrowd the pan and flipping carefully, 3-4 minutes per side or until browned.
  9. Assembly: Spread a layer of spicy mayo on both sides of the bun. Add bean burger and top with array of pickled veggies and cilantro leaves.

Bean Burgers & More

Check out some of our favorites from the Randall Beans recipe collection:

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