Banh Mi Burger

So easy and so delicious - we can't get enough!

Ingredients

Ingredients
Servings:
Burger Patty
g
Minced Beef
tbsp
Fresh Basil Leaves
Garlic Clove
Spring Onion
tbsp
Fish Sauce
tbsp
Sriracha Sauce
tbsp
Sugar
tsp
Corn Starch
tsp
Black Pepper
tsp
Salt
Vietnamese Pickles
Carrot
Daikon Radish
Cucumber
tbsp
Sugar
tsp
Salt
tbsp
Rice Vinegar
tsp
Sesame Oil
Sriracha Mayo
g
Skyr Yoghurt
g
Mayonnaise
Spring Onion
finely chopped
tbsp
Sriracha Sauce
Banh Mi Burger
Brioche Burger Buns
Coriander
Jalapeño

Instructions

Preparing In The Kitchen
    Vietnamese Pickles
  1. Peel daikon, carrots and cucumber, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
  2. In a bowl, mix the carrots, daikon and cucumber with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated.
  3. Set aside and let it rest for minimum 1 hour. Stir occasionally.
  4. Banh Mi Burger
  5. In a large bowl combine all ingredients for the patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about 2 cm thick.
  6. In a small bowl combine ingredients for sriracha mayo and whisk until smooth.
  7. Heat up a cast iron skillet with a drop of sesame oil and grill the patties for about 3-5 minutes per side or until cooked to desired doneness. Remove to plate, let rest 5 minutes. If the patties aren’t cooked through flip every minutes until done to avoid burning. Continue with the remaining patties and set aside.
  8. To prepare the burgers toast the brioche buns in the toasted or under a low broil in the oven.
  9. Spread the sriracha mayo to both sides of the bun top with the the patty, pickled vegetables, cilantro and jalapeños, if desired. Serve immediately.

Preparing In The Kitchen
    Vietnamese Pickles
  1. Peel daikon, carrots and cucumber, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
  2. In a bowl, mix the carrots, daikon and cucumber with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated.
  3. Set aside and let it rest for minimum 1 hour. Stir occasionally.
  4. Banh Mi Burger
  5. In a large bowl combine all ingredients for the patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about 2 cm thick.
  6. In a small bowl combine ingredients for sriracha mayo and whisk until smooth.
  7. Heat up a cast iron skillet with a drop of sesame oil and grill the patties for about 3-5 minutes per side or until cooked to desired doneness. Remove to plate, let rest 5 minutes. If the patties aren’t cooked through flip every minutes until done to avoid burning. Continue with the remaining patties and set aside.
  8. To prepare the burgers toast the brioche buns in the toasted or under a low broil in the oven.
  9. Spread the sriracha mayo to both sides of the bun top with the the patty, pickled vegetables, cilantro and jalapeños, if desired. Serve immediately.

You May also love

Beef ‘n’ Egg Breakfast Burger

Lamb Burger with Sweet Beetroot Relish

BBQ Pulled Turkey Burger

WE believe in

Real food
Real people
Real Life

JOIN THE BITERY NEWSLETTER

1 Step 1
keyboard_arrow_leftPrevious
Nextkeyboard_arrow_right
FormCraft - WordPress form builder

Find out first, what’s going on in the kitchen. Get special treats and bites.

Search

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.