What are the main ingredients in Banh Mi-style Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Sugar/Sweetener/Honey, Butter (optional), Water

What is the nutritional information of Banh Mi-style Burger?

Calories: 1320, Carbs: 106 grams, Fat: grams, Protein: 41.7 grams, Sugar: 22.1 grams, Salt: 1082 grams

How do I prepare Banh Mi-style Burger?

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. 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: 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 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 and any remaining cucumber & salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef!

What should be prepared from my kitchen to make Banh Mi-style Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Sugar/Sweetener/Honey, Butter (optional), Water

Banh Mi-style Burger

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 Burger

with fries & a sweet sriracha mayo

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Mince
Charcoal Activated Bun 100g
Cucumber
Free-Range Beef Mince
Fresh Coriander
Fresh Ginger
Kewpie Mayo
Lime
Limes
Onion
Potato
Salad Leaves
Sweet Sriracha

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Sugar/Sweetener/Honey
Butter (optional)
Water

Serves 1

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. 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.
PERFECT PATTY
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 and any remaining cucumber & salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef!

Potato - 200g
Onion - 1
Fresh Ginger - 15g
Lime - 1
Fresh Coriander - 3g
Cucumber - 100g
Kewpie Mayo - 60ml
Sweet Sriracha - 25ml
Free-Range Beef Mince - 1
Charcoal Activated Bun 100g - 1
Salad Leaves - 20g

Download the Recipe

Serves 2

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. 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
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 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 and any remaining cucumber & salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef!

Potato - 400g
Onion - 1
Fresh Ginger - 30g
Lime - 1
Fresh Coriander - 5g
Cucumber - 200g
Kewpie Mayo - 125ml
Sweet Sriracha - 50ml
Free-Range Beef Mince - 1
Charcoal Activated Bun 100g - 1
Salad Leaves - 40g

Download the Recipe

Serves 3

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
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 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 and any remaining cucumber & salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef!

Potato - 600g
Onion - 1
Fresh Ginger - 45g
Limes - 2
Fresh Coriander - 8g
Cucumber - 300g
Kewpie Mayo - 180ml
Sweet Sriracha - 75ml
Beef Mince - 1
Charcoal Activated Bun 100g - 1
Salad Leaves - 60g

Download the Recipe

Serves 4

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.
PATTIES
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 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 and any remaining cucumber & salad leaves on the side with the fries and any remaining sriracha mayo for dipping. Enjoy, Chef!