Plant-Based Banh Mi Burger
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
531 kcal
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Course
Main Course, Lunch
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Cuisine
Vietnamese, Australian
Plant-Based Banh Mi Burger
Description
This recipe starts with a quick pickle of cole slaw mix in rice wine vinegar, sugar, and salt, delivering a crisp and tangy vegetable topping. The sriracha mayo sauce adds a creamy and mildly spicy contrast. Plant-based burger patties are cooked according to package instructions, providing the main protein substitute. Fresh cucumber ribbons add mild coolness and texture, while fresh cilantro and optionally sliced green chili introduce herbal and spicy notes.
All components are assembled in crusty bread rolls, giving a satisfying crunch and structure to the burger. The blend of pickled vegetables and fresh herbs balances the richness of the burger and sauce.
Preparing the pickled vegetables ahead and chilling the sauce enhances flavors and facilitates quick assembly when needed. Adjust the chili amount to control the heat level.
Ingredients
For the quick pickle
- ¼ cup rice wine vinegar
- ¼ cup white sugar
- pinch salt
- 2 cups cole slaw mix tri-color or rainbow
For the sauce
- ½ cup mayonnaise
- 1 tablespoon Sriracha sauce chilli sauce
For the burgers
- 4 plant-based burger
- 4 bread rolls crusty
- 1 English cucumber peeled into ribbons, large
- ½ cup cilantro fresh sprigs
- 1 green chilli , thinly sliced
Instructions
Start with the pickled veg.
- Combine the rice wine vinegar, sugar, and salt in a non-metallic bowl and stir until the sugar has dissolved.¼ cup / 60 ml rice wine vinegar¼ cup / 50 g white sugarpinch salt
- Add the cole slaw mix and stir well. Set aside and stir occasionally for 15-20 minutes.2 cups / 170 g tri-color/rainbow cole slaw mix
Prepare the sauce
- Mix the mayonnaise and sriracha in a bowl and keep cool until needed.½ cup / 120 ml 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
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 23g | 46% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 120mg | 40% |
| Sodium | 696mg | 29% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 19mg | 21% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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