Banh mi camel burger

• Produce

  • 1 Carrot
  • 1/2 cup Coriander, leaves
  • 1 Daikon radish, small
  • 1 Lebanese cucumber, small
  • 1/2 cup Mint, leaves
  • 2 Radishes, red
  • 1/2 Red onion

• Condiments

  • 1 Kewpie mayonnaise and sriracha chilli sauce

• Baking & Spices

  • 2 tbsp Sea salt flakes
  • 55 g White sugar

• Oils & Vinegars

  • 1 Vegetable oil spray
  • 250 ml White vinegar

• Bread & Baked Goods

  • 4 Burger buns

• Liquids

  • 250 ml Water

• Other

  • 750 g Fatty camel mince (25% hump fat, see note

Found on nonnascooking.com

Description

Directions

• To make the Vietnamese pickle, mix the daikon, carrot and 1 tbsp sea salt flakes in a bowl until well combined. Set aside for 10 minutes. Meanwhile, combine the vinegar and water in a jug. Add the sugar and stir until dissolved. Drain and squeeze out as much liquid as possible from the carrot and daikon, then add the pickling liquid, stirring to combine. Chill in the fridge for at least a further 30 minutes. 
• Meanwhile, place the camel mince into a large bowl, season with the remaining 1 tbsp salt, and mix well to combine. Mould the mince into 4 burger patties and place on a tray. Chill in the fridge for 20 minutes. 
• For the herb salad combine the red radish, cucumber, onion and herbs in a bowl and mix well. 
• Heat a grill plate over high heat and lightly brush with oil. Cook the burgers for about 4 minutes each side or until cooked to your liking. 
• Toast the buns and spread with mayonnaise and Sriracha, then top with the burgers, the Vietnamese pickle and the salad.
• Note• You can purchase camel mince from Middle Eastern butchers.• Daikon, Kewpie mayonnaise and Sriracha are available from Asian grocers and select supermarkets.