Banh Mi Burgers

Ready in 30 mins + marinating Serves 5-6

500g pork or chicken mince

3 cloves garlic, crushed to a paste with ½ tsp salt

2 stalks lemongrass, outer stems discarded, pale inner core grated, or 2 Tbsp minced lemongrass

1 spring onion, finely chopped

1 Tbsp soy sauce

2 tsp sugar

1 tsp fish sauce

½ tsp ground black pepper

QUICK VIETNAMESE PICKLES

3 carrots, peeled and cut into matchsticks ½ large daikon, cut into matchsticks 2 Tbsp sugar

1 Tbsp rice vinegar

2 tsp salt

1 tsp fine white pepper

TO SERVE

6 soft buns, lightly toasted; or 2 baguettes, heated and cut into thirds ½ cup good-quality mayo, mixed with 2 Tbsp sriracha sauce, if desired 1 gem or baby cos lettuce, leaves separated

6 big sprigs fresh coriander

To make the quick Vietnamese pickles, place carrots and daikon in a non-corrosive bowl. Combine remaining ingredients in a small bowl and add to vege mixture, tossing to coat. Allow to stand for at least 30 minutes or chill for up to 24 hours. Drain to serve. To make the patties, combine all ingredients in a bowl and mix well. If preparing in advance, store covered in the fridge for up to 24 hours.

When ready to cook, use wet hands to form mixture into 6 even balls. Flatten lightly to form patties about 2cm thick. Cook on a preheated barbecue grill over a medium heat until very bouncy and totally firm to the touch (4-5 minutes each side).

To build your burgers, spread a little mayo on the base of buns, then top with lettuce leaves, hot patties, pickles, coriander, another dollop of mayo and the bun tops.

ANNABEL SAYS: These patties are infused with aromatic Vietnamese flavours for a fresh new take on hamburgers. You can also make these burgers with slabs of tofu marinated in the flavourings.