Mains
Vietnamese Style Burgers
Recipe by The Lockdown Chef
Tip: Cooking Mode
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Cooking method:
Ninja Foodi Max Pro Health Grill, Flat Plate & Air Fryer AG651
- Prep Time: 10 mins
- Total time: 20 mins
- Skill Easy
- Serves 4 people
Vietnamese Style Burgers
INSPIRED BY VIETNAMESE STREET FOOD AND GARNISHED WITH PICKLED VEGETABLES AND SRIRACHA MAYO.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Soy
Ingredients
- 4 burger buns
- 600g 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
- 100g radishes
- 50ml cider vinegar
- 150ml lukewarm water
- 1 tbsp sugar
- 5 peppercorns
- 4-5 coriander stalks
Cooking mode
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Method
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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.
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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.
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Step 3
Preheat the grill on high – place the burgers and cook for 10 mins ,turning half way through the cooking process.
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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.
