Vietnamese turkey burgers with pickled vegetables

9
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
This reworking of a traditional Vietnamese roll has more salad and leaner meat – but just as much flavour.

Ingredients

lime juice

2 tbs

fish sauce

1 tbs

brown sugar

1 tbs

carrot(s)

2 medium, cut into thin matchsticks

lebanese cucumber

2 medium, halved, thinly sliced diagonally

turkey breast mince

400 g

green shallot(s)

1 individual, thinly sliced

fresh coriander

¼ cup(s), chopped

fresh red chilli

1 whole, thinly sliced

sunflower oil

1 tsp, or olive oil

white bread roll

360 g, (4 x 90g), halved lengthways

low-fat mayonnaise

2 tbs

Iceberg lettuce

4 individual, leaves, torn

bean sprouts

1½ cup(s), (120g)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

TIP: Vietnamese bread rolls are small long white baguettes. If you can’t find them, replace with any long white rolls.

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