Bánh mì burgers recipe
Created by The Tesco Recipes team
We've given these juicy pork burgers a Vietnamese twist, packed full of fresh, spicy and zingy flavours. Budget-friendly and freezable, we've got your new summer bbq main sorted!
See method- Serves 6
- Takes 30 mins
- 415 calories / serving
- Freezable
Ingredients
- 2 carrots, shredded
- 125g radishes, thinly sliced
- 2 limes, zested and juiced
- 2 tbsp sriracha sauce
- 100g light mayonnaise
- 750g 5% fat pork mince
- 4 spring onions, finely sliced
- 15g each fresh mint and fresh coriander, leaves picked and most finely chopped
- 1-2 fresh chillies, deseeded and finely diced (optional)
- 3 tbsp fish sauce
- 2 tbsp reduced-salt soy sauce
- oil, for frying (optional)
- 6 burger buns (we used brioche buns), toasted
- 1 cucumber, peeled into ribbons
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Shop ingredientsEach serving contains
- Energy
- 1745kJ 415.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 3.8g
- Sugars
- 13g
of the Reference intake
Carbohydrate 40.3gProtein 33.5gFibre 4.4g
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Sign in to shopMethod
- Toss the carrots and radishes with the lime zest and juice. Set aside to pickle. Mix the sriracha and mayonnaise in a small bowl.
- Mix the pork mince with the spring onions, chopped herbs, chillies, if using, and the fsh and soy sauces. Bring together and divide into 6 patties.
- Heat a frying pan or griddle pan over a high heat and fry the patties in batches for 5 mins on each side or until cooked through. Use a pan lid to cover them while they cook and add a little oil if they stick.
- To assemble, spread some sriracha mayo on the buns, add the patties, cucumber, pickled veg and reserved herbs. Serve with the remaining pickled veg and sriracha mayo on the side.
- See more Burger recipes
Freezing and defrosting guidelines
Freeze cooked patties only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
