Vegan Banh Mi Burgers

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5 from 2 votes

Aromatic vegan banh mi burgers packed with fresh herbs, crunchy pickles and plant-based sriracha mayo.

Prep Time20

Cook Time10

Pickling Time30

Total Time1

Course: Lunch, Main Course, Snack

Cuisine: All, American, Vietnamese

Servings: burgers

Calories: 509kcal

Author: Richard Makin

Equipment

Large bowl
small bowl
Medium Bowl
Grill Pan or Medium Skillet
Vegetable Peeler or Julienne Peeler

Ingredients

For the Pickles

175 ml boiling water
2 tablespoon sugar or sub for maple syrup
2 teaspoon fine sea salt
100 ml white wine vinegar or sub for rice wine vinegar or lime juice
1 carrot peeled and julienned or shredded
¼ a daikon peeled and julienned or shredded

For the Burgers

2 vegan burgers around 113g each, see note below
2 cloves of garlic finely minced
2 spring onions green onions, finely chopped
1.5 teaspoon vegan fish sauce or sub for light soy sauce
1.5 teaspoon sriracha
1 tablespoon fresh Thai basil finely chopped
1 tablespoon fresh coriander finely chopped

For Serving

1 tablespoon sriracha
4 tablespoon vegan mayonnaise or my vegan kewpie mayonnaise
2 vegan burger buns sliced and toasted
2 mini cucumbers finely sliced or peeled into strips with a vegetable peeler
15 g each fresh mint, coriander, and Thai basil (or substitute with regular basil)
1 small red chili finely chopped (optional)
½ a red onion finely sliced (optional)
2 tablespoon crispy onions optional
French fries cooked (optional)

Metric - US Customary

Instructions

To Make the Pickles

In a bowl, combine the boiling water, sugar, and salt. Stir until the sugar and salt are dissolved.
175 ml boiling water, 2 tablespoon sugar, 2 teaspoon fine sea salt
Add the white wine vinegar, then pour this mixture over the julienned carrot and daikon in a jar or bowl.
100 ml white wine vinegar, 1 carrot, ¼ a daikon
Let the vegetables pickle for at least 30 minutes at room temperature.
The pickles can be stored in a sterilised container and kept in the fridge for up to a week.

To Make the Burgers

In a large bowl, mash the vegan burgers.
2 vegan burgers
Add the minced garlic, finely chopped spring onions, vegan fish sauce, sriracha, Thai basil, and coriander. Mix well to combine.
2 cloves of garlic, 2 spring onions, 1.5 teaspoon vegan fish sauce, 1.5 teaspoon sriracha, 1 tablespoon fresh Thai basil, 1 tablespoon fresh coriander
With moistened hands, form the mixture into four patties. Alternatively, use a burger press (or a cookie cutter) to form 4 patties on 4 sheets of baking parchment.
Preheat a grill or frying pan over medium heat.
Cook the patties for about 4-5 minutes per side until heated through and slightly crispy on the outside.

To Serve

In a small bowl, mix together the sriracha and vegan mayonnaise. Spread a small amount on the top and bottom of the buns.
1 tablespoon sriracha, 4 tablespoon vegan mayonnaise
Place a cooked patty on each bun.
2 vegan burger buns
Add a layer of the prepared pickled carrot and daikon.
Top with slices or strips of cucumber, fresh herbs (mint, coriander, Thai basil), chopped red chili, sliced red onion and crispy onions, if using.
15 g each fresh mint, coriander, and Thai basil (or substitute with regular basil), 2 mini cucumbers, 1 small red chili, ½ a red onion, 2 tablespoon crispy onions
Close the buns and serve the vegan banh mi burgers immediately with a side of French fries if desired.
French fries

Notes

Note: The vegan burgers need to be a refrigerated variety (not frozen) that contain methyl cellulose. This means they’ll be soft at room temperature but cook firm.

Nutrition