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Vietnamese Banh Mi Beef Burger

Vietnamese-Style Beef Burger with Pickles, Sriracha Mayo, and Cheddar Cheese

4

Serves

40 mins

Prep Time

25 mins

Cook Time

Michelle Tsang

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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Burger,

Mince,

Lunch,

Dinner,

Ingredients

Burger Patties

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600g Quality Mark beef mince

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1 egg

lightly whisked

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1 clove garlic bulb

minced

Sriracha Mayo

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175g mayonnaise

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3 tbsp Sriracha sauce

Pickled Cucumber, Turnip, and Onion

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½ cucumber

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diced or sliced

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2 small round turnip

finely chopped

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175g mayonnaise

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1 red onion

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1 onion

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1 Tbsp salt

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300ml white wine vinegar

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300g sugar

To Serve

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4 brioche burger buns

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2 tbsp mayonnaise

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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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Start Timer

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