This Plant-Based Banh Mi Burger is a little bit burger, a little bit Banh Mi, and a lot of deliciousness. The plant-based burger is stuffed into crispy bread rolls with a quick pickle, a sprinkle of fresh cilantro, and a generous smear of sriracha mayo. Throw in some optional green chili slices for those craving extra heat. Whether you're a dedicated plant-based eater or just looking to switch things up in the kitchen, our Plant-Based Banh Mi Burger is a delicious lunch idea, whether it's a lazy weekend treat, a gathering with friends, or just a Tuesday night craving.
Combine the rice wine vinegar, sugar, and salt in a non-metallic bowl and stir until the sugar has dissolved.¼ cup/ 60ml rice wine vinegar¼ cup/ 50g white sugarpinch salt
Add the cole slaw mix and stir well. Set aside and stir occasionally for 15-20 minutes.2 cups/ 170g tri-color/rainbow cole slaw mix
Prepare the sauce
Mix the mayonnaise and sriracha in a bowl and keep cool until needed.½ cup/ 120ml mayonnaise1 tbsp Sriracha chilli sauce
For the burger
Cook the burger patties as per the instructions on the packet.4 plant-based burgers
Once the patties are cooked, assemble the burger.
Spread the cut rolls with the sriracha mayo and add some cucumber slices; place a pattie on each roll and then top with pickled veg, cilantro leaves, and sliced green chili if using.4 crusty bread rolls1 large English cucumber½ cup fresh cilantro sprigs1 green chilli