Vietnamese banh mi beef burger

Place prepared vegetables in a bowl and sprinkle over salt. Leave for 10 minutes. Drain vegetables and give it a squeeze to remove excess liquid.

Place them temporarily into sterilized jars to work out how much vinegar you would need. For example, if you have 2 jars of drained vegetables, you will need to fill one empty jar with vinegar, and pour that into a saucepan. Add equal parts of sugar to the pan, a tsp of salt and warm till sugar has dissolved. Set aside to cool.

Fill jars with drained vegetables and pour over cooled vinegar solution. Leave to pickle for 30 mins minimum.

Place the mayo and Sriracha sauce into a small bowl, stir to combine. Set aside until required.

Divide the mince into 4 equal portions.

Using clean hands, form each portion into round balls.

Heat 2 Tbsp of oil in a large pan. Place mince balls into hot pan and flatten patties with a spatula.

Cook for 2-3 minutes on high heat, then flip patties over. Cover each patty with a slice of cheese, and cover with a lid for a minute. It's ready when patties are slightly charred and cheese has melted.

Remove from pan and set aside.

Spread mayo on cut sides of brioche buns. Toast in a hot oven at 180°C for 10 mins, until lightly browned and crisp.

Spread Sriracha mayo sauce on bottom buns, place cheese patties on buns, top with selection of pickles and the top bun.

Serve with crispy onion rings and extra Sriracha mayo sauce for dipping.