Vietnamese Style Burgers
INSPIRED BY VIETNAMESE STREET FOOD AND GARNISHED WITH PICKLED VEGETABLES AND SRIRACHA MAYO.
- Contains Soy
Prepared with
Ingredients
- 4 burger buns
- 21oz pork mince (min 10%fat)
- 1 tbsp fish sauce
- 1 tsp ground ginger
- 1 garlic clove, minced
- 1 tbsp reduced salt soy sauce
- 1 tbsp brown sugar
- 1 chilli diced
- 1 tbsp coriander, finely chopped
- 2 spring onions, chopped
- Iceberg lettuce
- Sriracha mayo to serve
For the pickled vegetables
- 2 carrots
- 3oz radishes
- 1fl. oz cider vinegar
- 5fl. oz lukewarm water
- 1 tbsp sugar
- 5 peppercorns
- 4-5 coriander stalks
Instructions
Step 1
Start by making the pickled vegetables - mix the vinegar with the sugar in a pan and bring to the boil to dissolve it. Add the peppercorns and coriander and top up with the water. Shred or slice the carrots and radishes and place in a bowl. Pour the marinate over them and leave for 20 mins while you are preparing and cooking the burgers.
Step 2
Place the mince in a bowl and add the fish sauce, garlic, ginger, soy sauce, brown sugar, chilli, coriander and spring onions. Mix well and form 4 burgers about 6oz each.
Step 3
Preheat the grill on high - place the burgers and cook for 10 mins ,turning half way through the cooking process.
Step 4
When the burgers are cooked rest them for 3-4 minutes, allowing for the juices to redistribute . Serve in toasted brioche with sriracha mayo and iceberg lettuce, topped with the pickled vegetables and generous amount of fresh coriander.