30 Min
very easy
4 People
Rating starstarstarstarstar
Banh mi burger with pickled slaw - Soy burger patties with pickled vegetables and crunchy peanuts in a toasted bun. Served with sweet corn on the cob.
1. Slice onion, ribbon carrot and cucumber (see notes). Slice mint leaves. Toss in a large bowl with bean shoots, 2 tbsp rice wine vinegar and 1 tbsp sugar. Season with salt and set aside.

2. Halve corn cob. Place in a saucepan and cover with water. Bring to boil. Once water is boiling, drain corn and set aside.

3. Slice open buns and place cut-side down in pan for 1-2 minutes, or until golden. Toast in batches if needed.

4. Rub soy burgers with 1/2 tbsp oil to coat. Cook in a pan over medium heat for 2-3 minutes on each side to warm through.

5. Crush garlic (1/2 clove) and combine in a small bowl with 1/4 cup mayonnaise and 2 tbsp sweet chilli sauce. Slice chilli and chop peanuts.

6. Assemble burgers with sweet chilli mayonnaise, soy burger patty, pickled vegetables, chilli and peanuts (to taste). Serve with corn on the cob.

Ribbon the cucumber up to the seeds. Discard the seeds as they will be too wet for this dish.
Gluten free alternative - replace with gluten free rolls
red onion 1/2
carrot 1
cucumber 1
mint 1/2 packet
bean shoots 1/2 bag
rice wine (or apple cider) vinegar 2tbsp
sugar (of choice) 1tbsp

corn cob 1

white burger buns 4

soy burger patties 1 packet

garlic 1/2 clove
red chilli 1
sweet chilli sauce 2tbsp
 1/4 cup
roasted peanuts 1 packet

From your pantry: Oil, salt & pepper