This delicious beef burger is inspired by Vietnamese Banh Mi, making it fresh yet spicy & packed with umami flavours! Served with lime-pickled cucumber & red onion, potato fries, and a sweet sriracha kewpie mayo.
Banh Mi-style Beef Burger
Banh Mi-style Beef Burger
with fries & a sweet sriracha mayo
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Burger Bun
- Burger Buns
- Cucumber
- Fresh Coriander
- Fresh Ginger
- Kewpie Mayo
- Lime
- Limes
- Onion
- Onions
- Potato
- Salad Leaves
- Sweet Sriracha
- Wagyu Beef Mince
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Sugar/Sweetener/Honey
- Butter (optional)
- Water
CRISPY FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the roughly sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, add the grated ginger and fry until fragrant. Remove from the pan, season, and cover.
SOME PREP
In a bowl, combine a squeeze of the lime juice (to taste), 1 tsp of sweetener, 1 tbsp of water, the lime zest (to taste), ½ the chopped coriander, and seasoning. Toss through the Cucumber ribbons and set aside in the fridge. In a separate bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving.
PATTY
In a bowl, season the Beef mince. Wet your hands slightly to prevent the mince from sticking to them and shape into a 2cm thick patty (don’t worry if it is a bit wet!). Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
TOASTED BUN
Halve the burger bun and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
ASSEMBLE!
Top the bottom half of the burger bun with the rinsed salad leaves and the patty. Add the caramelised ginger Onions, drizzle over the sweet sriracha mayo (to taste), and top with the limey Cucumber and the remaining coriander. Serve the thinly sliced onions, any remaining cucumber, and the salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef!
CRISPY FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the roughly sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, add the grated ginger and fry until fragrant. Remove from the pan, season, and cover.
SOME PREP
In a bowl, combine a squeeze of the lime juice (to taste), 2 tsp of sweetener, 2 tbsp of water, the lime zest (to taste), ½ the chopped coriander, and seasoning. Toss through the Cucumber ribbons and set aside in the fridge. In a separate bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving.
PATTIES
In a bowl, season the Beef mince. Wet your hands slightly to prevent the mince from sticking to them and shape into two 2cm thick patties (don’t worry if they are a bit wet!). Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
TOASTED BUNS
Halve the burger buns and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ASSEMBLE!
Top the bottom halves of the burger buns with the rinsed salad leaves and the patties. Add the caramelised ginger Onions, drizzle over the sweet sriracha mayo (to taste), and top with the limey Cucumber and the remaining coriander. Serve the thinly sliced onions, any remaining cucumber, and the salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef!
CRISPY FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the roughly sliced Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the grated ginger and fry until fragrant. Remove from the pan, season, and cover.
SOME PREP
In a bowl, combine a squeeze of the lime juice (to taste), 3 tsp of sweetener, 3 tbsp of water, the lime zest (to taste), ½ the chopped coriander, and seasoning. Toss through the Cucumber ribbons and set aside in the fridge. In a separate bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving.
PATTIES
In a bowl, season the Beef mince. Wet your hands slightly to prevent the mince from sticking to them and shape into three 2cm thick patties (don’t worry if they are a bit wet!). Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
TOASTED BUNS
Halve the burger buns and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ASSEMBLE!
Top the bottom halves of the burger buns with the rinsed salad leaves and the patties. Add the caramelised ginger Onions, drizzle over the sweet sriracha mayo (to taste), and top with the limey Cucumber and the remaining coriander. Serve the thinly sliced onions, any remaining cucumber, and the salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef!
CRISPY FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the roughly sliced Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the grated ginger and fry until fragrant. Remove from the pan, season, and cover.
SOME PREP
In a bowl, combine a squeeze of the lime juice (to taste), 4 tsp of sweetener, 4 tbsp of water, the lime zest (to taste), ½ the chopped coriander, and seasoning. Toss through the Cucumber ribbons and set aside in the fridge. In a separate bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving.
PATTY
In a bowl, season the Beef mince. Wet your hands slightly to prevent the mince from sticking to them and shape into four 2cm thick patties (don’t worry if they are a bit wet!). Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
TOASTED BUNS
Halve the burger buns and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ASSEMBLE!
Top the bottom halves of the burger buns with the rinsed salad leaves and the patties. Add the caramelised ginger Onions, drizzle over the sweet sriracha mayo (to taste), and top with the limey Cucumber and the remaining coriander. Serve the thinly sliced onions, any remaining cucumber, and the salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Banh Mi-style Beef Burger?
The preparation time for Banh Mi-style Beef Burger with fries & a sweet sriracha mayo is between 25 and 40 minutes.
What is the total time required to make Banh Mi-style Beef Burger with fries & a sweet sriracha mayo?
The total time required to make Banh Mi-style Beef Burger with fries & a sweet sriracha mayo is between 40 and 55 minutes.
How many servings does Banh Mi-style Beef Burger provide?
4 servings
What are the main ingredients in Banh Mi-style Beef Burger?
Burger Bun, Burger Buns, Cucumber, Fresh Coriander, Fresh Ginger, Kewpie Mayo, Lime, Limes, Onion, Onions, Potato, Salad Leaves, Sweet Sriracha, Wagyu Beef Mince
What is the nutritional information of Banh Mi-style Beef Burger?
Calories: 1385, Carbs: 120 grams, Fat: grams, Protein: 43.3 grams, Sugar: 25 grams, Salt: 1050 grams
How do I prepare Banh Mi-style Beef Burger?
TOASTED BUNS: Halve the burger buns and spread butter (optional) or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. CARAMELISED ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the roughly sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, add the grated ginger and fry until fragrant. Remove from the pan, season, and cover. CRISPY FRIES: Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). SOME PREP: In a bowl, combine a squeeze of the lime juice (to taste), 2 tsp of sweetener, 2 tbsp of water, the lime zest (to taste), ½ the chopped coriander, and seasoning. Toss through the cucumber ribbons and set aside in the fridge. In a separate bowl, combine the kewpie mayo and the sweet sriracha (to taste). Set aside for serving. ASSEMBLE!: Top the bottom halves of the burger buns with the rinsed salad leaves and the patties. Add the caramelised ginger onions, drizzle over the sweet sriracha mayo (to taste), and top with the limey cucumber and the remaining coriander. Serve the thinly sliced onions, any remaining cucumber, and the salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef! PATTIES: In a bowl, season the beef mince. Wet your hands slightly to prevent the mince from sticking to them and shape into two 2cm thick patties (don’t worry if they are a bit wet!). Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
What should be prepared from my kitchen to make Banh Mi-style Beef Burger?
Burger Bun, Burger Buns, Cucumber, Fresh Coriander, Fresh Ginger, Kewpie Mayo, Lime, Limes, Onion, Onions, Potato, Salad Leaves, Sweet Sriracha, Wagyu Beef Mince
How many calories does Banh Mi-style Beef Burger have?
1385 calories
How much fat content does Banh Mi-style Beef Burger have?
grams
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