Banh Mi Pork Burgers with Sriracha mayo
Patties:
500 g lean pork mince
1 clove of garlic, crushed
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
3 spring onions
1 tbsp ginger, grated
1 small red chilli, chopped finely
Small handful of coriander, mint & vietnamese mint (omit if you don't have)
Mix all the ingredients for the patties together in a bowl and mould into patties. The size of my patties depend on the roll size - if I use long rolls then I will make more smaller patties so they fit. Put the patties in the fridge for half an hour to firm.
Sriracha mayo
1/4 cup greek yoghurt
1 tbsp Sriracha hot sauce
Mix the yoghurt and hot sauce together. If its not hot enough, add more Sriracha!
Burgers
Burger buns
Luttuce
Cucumber
Carrot
Coriander
Shred the above ingredients for the burgers. These are the standard ingredients in Banh Mi, but you could add whatever you like.
Fry patties over high heat until cooked right through.
Build your roll with the mayo and all the veggies.
Pork patties inside - now devour!
500 g lean pork mince
1 clove of garlic, crushed
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
3 spring onions
1 tbsp ginger, grated
1 small red chilli, chopped finely
Small handful of coriander, mint & vietnamese mint (omit if you don't have)
Mix all the ingredients for the patties together in a bowl and mould into patties. The size of my patties depend on the roll size - if I use long rolls then I will make more smaller patties so they fit. Put the patties in the fridge for half an hour to firm.
Sriracha mayo
1/4 cup greek yoghurt
1 tbsp Sriracha hot sauce
Mix the yoghurt and hot sauce together. If its not hot enough, add more Sriracha!
Burgers
Burger buns
Luttuce
Cucumber
Carrot
Coriander
Shred the above ingredients for the burgers. These are the standard ingredients in Banh Mi, but you could add whatever you like.
Fry patties over high heat until cooked right through.
Build your roll with the mayo and all the veggies.
Pork patties inside - now devour!