Vietnamese banh mi beef burger
A taste of Vietnam in a burger
4
Serves
40 mins
Prep Time
25 mins
Cook Time
Recipe author
Michelle Tsang
This burger recipe offers a Kiwi take on traditional Vietnamese banh mi sandwich. These spicy burgers are bright, colourful, and bursting with Asian flavours. Topped with pickles, Sriracha Mayo, and cheddar cheese, this recipe is perfect for when you’re craving a burger but want something a bit more elevated.
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Ingredients
Burger Patties
600g Quality Mark beef mince
1 egg
lightly whisked
1 clove garlic clove
minced
Sriracha Mayo
175g mayonnaise
3 Tbsp Sriracha sauce
Pickled Cucumber, Turnip, and Onion
½ cucumber
i
diced or sliced
2 small round turnip
finely chopped
175g mayonnaise
1 red onion
1 onion
1 Tbsp salt
300ml white wine vinegar
i
300g sugar
To Serve
4 brioche burger buns
2 Tbsp mayonnaise
4 slices cheddar cheese
Method
Pickle Method
For the Sauce
To Cook Patties
To Assemble
1
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.
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2
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.
3
Fill jars with drained vegetables and pour over cooled vinegar solution. Leave to pickle for 30 mins minimum.
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