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    Banh mi brioche burgers

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    Banh mi brioche burgers

    By Thuy Diem Pham

    Banh mi are Vietnam’s famous baguettes, traditionally stuffed with fresh, crunchy vegetables, herbs and meat. The key is a range of textures and flavours – and this riff on the classic delivers that in abundance!

    • Preparation time: 15 minutes + marinating
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    4 Gressingham Turkey Burgers
    4 smoked cheese slices
    4 brioche burger buns
    160g pack pâté de campagne
    1 red chilli, thinly sliced
    ¼ x 28g pack coriander
    4 sprigs mint, leaves only

    Quick pickle
    1 medium carrot, julienned
    1 midi cucumber, julienned
    4 limes, juice
    30g caster sugar 

    Sauce
    3 tbsp mayonnaise
    2 tbsp sweetchilli sauce
    1 tbsp sriracha chilli sauce
    1 tsp crushed black peppercorns

    Method

    1. For the quick pickle, in a bowl, mix the carrot and cucumber with the lime juice and sugar; cover and chill for 45 minutes. Meanwhile, stir all the sauce ingredients together and set aside.

    2. When ready to eat, preheat the grill to medium-high. Put the burgers on a lined baking tray and grill according to pack instructions, or until they are cooked through and no pink meat remains. Put a cheese slice on top of each burger and return to the grill for a further 2 minutes until the cheese has melted. Transfer the burgers to a plate and set aside. Arrange the brioche buns on the baking tray used for the burgers and grill for about 1 minute, or until toasted and golden (you may need to do this in batches). 

    3. To assemble your burgers, put a quarter of the pâté on the bottom half of each bun, then add the turkey burgers. Next, add the quick pickle and the chilli mayo sauce. Finish with the fresh chilli, coriander and mint leaves, then add the top half of the bun. Add a cocktail stick to secure, if needed, and enjoy with any remaining pickle on the side (taking the cocktail stick out before eating).

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