Vegan Banh Mi Burgers
Aromatic vegan banh mi burgers packed with fresh herbs, crunchy pickles and plant-based sriracha mayo.
vietnamesemain
⚠ Contains allergens
glutensoy
#spicy
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
- 1/4 daikon— peeled and julienned or shredded
For the Burgers
- 2 vegan burgers— around 113g each
- 2 cloves 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
- — or vegan kewpie mayonnaise
▸4 tablespoon Vegan Mayonnaise (4 servings)
Ingredients
- 110 ml soy milk— unflavoured and unsweetened, at room temperature
- 250 ml sunflower oil or any other neutral oil
- 2 tsp rice vinegar or any white vinegar— including white wine vinegar or apple cider vinegar
- 1/2 tsp fine sea salt or kala namak (black salt)— kala namak for a more realistic flavour
- 1/4 tsp dijon mustard
- 1 tbsp extra virgin olive oil or cold-pressed rapeseed oil— aka Canola oil
- 2 vegan burger buns— sliced and toasted
- 2 mini cucumbers— finely sliced or peeled into strips
- 15 g fresh mint— each, or substitute with regular basil
- g fresh coriander— each, or substitute with regular basil
- g Thai basil— each, or substitute with regular basil
- 1 red chili— small, finely chopped (optional)
- 1/2 red onion— finely sliced (optional)
- 2 tablespoon crispy onions— optional
- French fries— cooked (optional)
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 2 reviews