Pork Bánh Mì Burger

Name: Pork Bánh Mì Burger | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 500g pack Lean Pork Mince; 30g pack Fresh Coriander, half finely chopped and remaining leaves picked; 2 Garlic Cloves, crushed; 2 Spring Onions, finely chopped; 1 tbsp Cornflour; 2 tbsp Asda Sesame Oil; 15g piece Fresh Ginger, peeled and finely grated; 2 tbsp Oyster Sauce; 4 Asda Extra Special Sliced Brioche Burger Buns; 4 tbsp Sriracha Mayo sauce; 2 Little Gem Lettuce, roughly torn or shredded; 1 Baby Cucumber, finely sliced; 100g Radishes, trimmed and finely sliced; 1 Carrot, peeled and cut into matchsticks; 1 Red Chilli, finely sliced; 4 tbsp Rice Vinegar; 1 tsp Caster Sugar

Make your own juicy, fragrant patties and top them off with quick-pickled veg for some tang and bite.

By Asda Good Living,11th June 2024

Cook: 40 Mins

Serves: 4

Price: £2.02 per serving

Nutritional Information

Each 426g serving contains

Energy
8656kj
486kcal

24%

Fat
13.2g

Med
19%

Saturates
3g

Low
15%

Sugars
17.9g

Low
20%

Salt
2.09g

High
35%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2032kj/486kcal

Ingredients

For the burgers

500g pack Lean Pork Mince

30g pack Fresh Coriander, half finely chopped and remaining leaves picked

2 Garlic Cloves, crushed

2 Spring Onions, finely chopped

1 tbsp Cornflour

2 tbsp Asda Sesame Oil

15g piece Fresh Ginger, peeled and finely grated

2 tbsp Oyster Sauce

4 Asda Extra Special Sliced Brioche Burger Buns

4 tbsp Sriracha Mayo sauce

2 Little Gem Lettuce, roughly torn or shredded

For the pickled veg

1 Baby Cucumber, finely sliced

100g Radishes, trimmed and finely sliced

1 Carrot, peeled and cut into matchsticks

1 Red Chilli, finely sliced

4 tbsp Rice Vinegar

1 tsp Caster Sugar

Method

In a large bowl mix the pork, finely chopped coriander, garlic, spring onions, cornflour, 1 tbsp sesame oil, ginger and oyster sauce until combined. Divide the mixture into 4 and, using slightly damp hands, shape into burgers, about 10x3cm in size. Put on to a board, cover and chill until ready to cook.

Meanwhile, make the pickled veg. Put the prepared veg and chilli into a bowl. Heat the vinegar and sugar in a small saucepan until sugar has dissolved and vinegar is just bubbling. Pour over the prepared vegetables and set aside to pickle.

Heat the barbecue (or a griddle pan) until hot. Brush the burgers with the remaining oil and cook on the barbecue for 15–18 mins, turning halfway until lightly charred and cooked through. Toast the brioche buns on the barbecue for a few mins towards the end.

To serve, spread the toasted buns with sriracha mayo sauce and top each with a few lettuce pieces, burger, a mound of pickled veg and a few fresh coriander leaves.