VIETNAMESE PORK BANH MI BURGERS

SERVES 4. PREP 30 MINS. COOK 10 MINS

INGREDIENTS

• 500g pork mince

• 1 stalk lemongrass (white part only), bruised, finely chopped

• 1 garlic clove, crushed

• 2 tbsp hoisin sauce

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 3 green onions, finely chopped

• ½ cup whole-egg mayonnaise

• 1 tbsp sriracha chilli sauce

• 4 crusty bread rolls, split, toasted

• ½ cup fresh coriander sprigs

• 1 Lebanese cucumber, peeled into ribbons

• 1 long red chilli, thinly sliced

• 50g packet onion-flavoured rings, to serve

PICKLED CARROT

• ¼ cup rice wine vinegar

• ¼ cup caster sugar

• ½ tsp salt

• 2 carrots

METHOD

1 Make pickled carrot. Place vinegar, sugar and salt in a bowl. Stir until sugar has dissolved. Using a julienne peeler, cut carrots into long, thin strips. Add carrot to vinegar mixture. Set aside, stirring occasionally, for 20 minutes to allow flavours to develop.

2 Meanwhile, combine pork mince, lemongrass, garlic, sauces and half the onion in a large bowl. Using damp hands, shape mixture into four 2cmthick patties. 3 Preheat a barbecue grill or hotplate on medium-high heat. Cook pork patties for 3-4 minutes each side or until browned and cooked through.

4 Combine mayonnaise, chilli sauce and remaining onion in a small bowl. Drain pickled carrot. Spread both sides of each bread roll with chilli mayonnaise. Place pork patties on bun bases. Top with coriander, cucumber, pickled carrot and chilli. Sandwich with roll tops. Serve with onion-flavoured rings.