Vietnamese turkey burgers with pickled vegetables
2 medium, cut into thin matchsticks
2 medium, halved, thinly sliced diagonally
Turkey breast mince
1 individual, thinly sliced
¼ cup(s), chopped
Fresh red chilli
1 whole, thinly sliced
1 tsp, or olive oil
White bread roll
360 g, (4 x 90g), halved lengthways
4 leaf, leaves, torn
1½ cup(s), (120g)
- Combine the juice, fish sauce and sugar in a medium bowl. Add the carrot and cucumber. Stir to combine. Set aside for 1 hour to pickle, stirring occasionally. Drain, reserving the pickling liquid.
- Meanwhile, place the mince, shallot, coriander and chilli in a large bowl. Season with salt and pepper. Use clean hands to mix well. Roll level tablespoons of the mixture into 16 balls. Flatten slightly into 4cm-diameter patties. Place on a large plate. Place in the fridge for 20 minutes to chill.
- Heat the oil in a large non-stick frying pan over medium heat. Cook the patties for 3-4 minutes each side or until cooked through.
- Spread the inside of the rolls with the mayonnaise. Divide the lettuce, bean sprouts, pickled vegetables and patties among the rolls. Drizzle with a little of the reserved pickling liquid.