Plant-Based Banh Mi Burger

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Cole Slaw Mix: I like to buy the rainbow or tri-colored Cole Slaw mix. But you can use any mixture that your grocery store has available. Alternatively, you can shred your own vegetables.
Plant-Based Burgers: You can pick any burger you like for this recipe. The selection is growing in the grocery stores all the time.
Crusty Bread Rolls: Crusty rolls are part of the Banh Mi experience, so we replicated that with crusty round bread rolls, but feel free to use the standard burger buns instead.
Sriracha Chilli Sauce: You can use any chili sauce you prefer, if you like it mild, reduce the amount or just use the mayo.
Green Chili: Optional, but they add a great kick of heat and spice to the Banh Mi burger.

We've tested this recipe at least 3 times to ensure it works well for you, Have a look at our tips for getting the best dish you can!

• When you make the quick pickle, stir every few minutes until the veg softens and flatten into the bowl.
• If you love pickled veggies, double the recipe; they are amazing and go great on many different sandwiches. They can be kept in the refrigerator for 3-4 days.
• Cook the burgers per the instructions on the packet; every brand I have used differs slightly. But they all work great on a BBQ/outdoor grill.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Switch the burger: If you consume meat, the same recipe will work with beef, pork, or chicken burger patties.
• Add extra veg: Lettuce, radish, green onions, avocado, and mushrooms are all great additions.
• Add an egg: Some slices of hard-boiled egg taste great in this. Or add a sunny-side-up fried egg for some oozy yolk action.
• Extra seasonings: Most Banh mi shops add a splash of Maggi seasoning to their sandwiches, so feel free to add some to your burger. Or use a little soy sauce.

Sides: When it comes to burgers, the best sides have to be potatoes!! French fries, to be precise. Be that sweet potato fries or standard fries. Or add a big handful of potato chips (crisps) for a quick and easy side.

Wines: As with many Asian cuisines, a dry or off-dry Riesling is always a good choice, as is a Grüner Veltliner; their fruity crispness balances the bold flavors of the banh mi. For red wine drinkers, a bright Pinot Noir, a Malbec, or, if you can find it, a high-acidity Frappato works well. Or go with a classic burger/sandwich pairing and pick a light, crisp beer.