Burger Patty
Minced Beef	g
Fresh Basil	tbsp
Garlic Clove
Spring Onion
Fish Sauce	tbsp
Sriracha Sauce	tbsp
Sugar	tbsp
Corn Starch	tsp
Black Pepper	tsp
Kosher Salt	tsp
Vietnamese Pickles
Carrot
Daikon Radish
Cucumber
Sugar	tbsp
Kosher Salt	tsp
Rice Vinegar	tbsp
Sesame Oil	tsp
Sriracha Mayo
Skyr Yoghurt	g
Mayonnaise	g
Spring Onion
Sriracha Sauce	tbsp
Banh Mi Burger
Brioche Burger Buns
Fresh Coriander
Jalapeño

Vietnamese Pickles
1. Peel daikon, carrots and cucumber, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
2. In a bowl, mix the carrots, daikon and cucumber with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated.
3. Set aside and let it rest for minimum 1 hour. Stir occasionally.
Banh Mi Burger
4. In a large bowl combine all ingredients for the patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about 2 cm thick.
5. In a small bowl combine ingredients for sriracha mayo and whisk until smooth.
6. Heat up a cast iron skillet with a drop of sesame oil and grill the patties for about 3-5 minutes per side or until cooked to desired doneness. Remove to plate, let rest 5 minutes. If the patties aren’t cooked through flip every minutes until done to avoid burning. Continue with the remaining patties and set aside.
7. To prepare the burgers toast the brioche buns in the toasted or under a low broil in the oven.
8. Spread the sriracha mayo to both sides of the bun top with the the patty, pickled vegetables, cilantro and jalapeños, if desired. Serve immediately.

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