Chef Kirsten Helle | The Chicken Banh Mi burger recipe that won me Food Network’s Guy’s Grocery Games. Finally!
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The Chicken Banh Mi burger recipe that won me Food Network’s Guy’s Grocery Games. Finally!

The Chicken Banh Mi burger recipe that won me Food Network’s Guy’s Grocery Games. Finally!

I’m finally sharing it!

Photographed by Audra Mulkern

Photographed by Audra Mulkern

Here is the recipe I created on the fly that won me Guy’s Grocery Games on Food Network that aired last May. I had the honor of sharing my story and cooking at the Pike Place Atrium Kitchen for an American Heart Association Go Red Media Day a week ago and we decided this was the perfect heart-healthy recipe to demonstrate.

Photographed by Pamela Bolig. Bun-less burger!

Photographed by Pamela Bolig. Bun-less burger!

This sandwich is so vibrant and delicious, reminiscent of the traditional Vietnamese banh-mi sandwich. It is packed with healthy, super flavorful ingredients and a really nice balanced mingling of flavors. I’ve served it for friends several times since, as well as having it be requested again and again by several of my personal chef clients. I’d say it’s a hit! I hope you try it and let me know what you think!

Banh mi vegetables

Ground chicken burgers can easily be dry, the addition of all of the vegetables keeps it moist and juicy! Read the instructions below carefully to keep from cooking it into a dry burger.

Photographed by Garrett Nelson

Photographed by Garrett Nelson


More about the event below, plus how you can come and watch me make this again, as well as enjoy some other healthy bites at another live event on February 6, 2015. I’ll be cooking and speaking at a free public National Wear Red Day event back at the Pike Place Market, which will be lit up red for the event! Come and see us!

Banh mi

Huge thanks to my friends who came to the event, who happen to be photographers/bloggers as well and captured some great photos of the event, seen throughout this post. Pamela Bolig, Bolig Photography (see her page for the Bottlescape series as seen on the right side of this page), Audra Mulkern, Audra (see her information for the Female Farmer Project) and Garrett Nelson, (Garrett is an Air Force pilot and takes interesting, dramatic photos. See his site for his one-of-a-kind work.)


Chicken banh mi with fresh quick-pickled cucumber salad 

Photographed by Audra Mulkern

Photographed by Audra Mulkern

Chef Kirsten Helle’s winning recipe on Food Network’s Guys Grocery Games – You can find the link to watch the action and drama as I created this recipe by clicking here!

Serves 4

1 lb ground chicken (breast is leaner, thigh is more moist, a combination of both is also wonderful)

1/4 cup old fashioned oats

3 cloves garlic, peeled

1 bunch green onions, trimmed and cut into 2″ pieces

1 bunch fresh cilantro, washed and trimmed

1 tsp Tamari soy sauce

1 lime, juiced

Pinch Kosher/sea salt to taste

2 tsp healthy oil/fat of your choice

4 whole grain buns (alternatives to buns can be whole grain/gluten free English muffins, wrapped in lettuce leaves or go bun-less!

Additional fresh cilantro and lime, optional, for serving.

Place the ground chicken in a mixing bowl, set aside. Process the oats, garlic, green onions and cilantro in a food processor until very finely minced. Add to the chicken along with the soy sauce and lime juice. Mix gently with your hands until just combined, don’t over mix. For best results refrigerate for at least one hour and up to overnight.

To cook, form chicken mixture in to 4 burgers. Preheat a skillet or grill pan over medium high heat, when hot add oil, swirl to coat. Add the chicken and cook until golden brown on the first side, flip carefully and cook the second side until golden brown, about 4 minutes each side. Turn the heat off and cover the pan for 5 minutes to finish cooking gently.

Serve the chicken burger on the bun, top with the fresh quick-pickled cucumber salad (recipe below), additional cilantro and a squeeze of lime if you wish. Enjoy!

For the fresh quick-pickled cucumber salad 

1 large English cucumber, thinly sliced or julienned

1 large carrot, thinly sliced or julienned

1 bunch radishes, trimmed and thinly sliced or julienned

1/4 red onion, thinly sliced

1 cup fresh cilantro

1 lime, juiced

2 Tb rice vinegar

1 tsp honey or agave

1 pinch Kosher/sea salt, optional

Combine all of the ingredients, let sit at least 5 minutes or overnight. Serve and enjoy!

Photographed by Audra Mulkern

Photographed by Audra Mulkern

Thanks to the women that attended the Go Red Women in Media luncheon: local authors, bloggers, journalists, news broadcasters and more. You can read more about the event written by Seattle Times staff columnist Nicole Brodeur, here.

Photographed by Audra Mulkern

Photographed by Audra Mulkern

Photographed by Garrett Nelson

Photographed by Garrett Nelson

Photographed by Garrett Nelson

Speakers included myself, cardiologist Dr. April Stempien-Otero, Survivor Brandi Aubrey and Francesca Minas. Photographed by Garrett Nelson

Come and see me February 6, 2015 and watch me cook these up for you! Click below for more information.


More resources for you from the American Heart Association, below. It’s my mission, make it yours!

Puget Sound Go Red For Women |  Go Red Heart Checkup  |  Warning Signs  | The Salty Six  |  Sign Up for Wear Red Day  | Go Red For Women Luncheon


Cheers, may your day be delicious! 

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