Annie Bell's vietnamese-style burgers with sriracha mayo - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s vietnamese-style burgers with sriracha mayo By You Magazine - September 26, 2021 Two types of chilli spice these up – a little fresh, super-hot bird’s-eye in the burger and some punchy sriracha chilli sauce in the mayonnaise. Lizzie Mayson SERVES 4 1 heaped tbsp coarsely chopped ginger 2 garlic cloves, peeled 2 lemongrass stalks, trimmed and thickly sliced 1 heaped tsp chopped bird’s-eye chilli 600g minced beef 4 brioche burger buns, sliced and split SRIRACHA MAYO 100g mayonnaise 1 tsp sriracha chilli sauce TO SERVE 1⁄4 cucumber, halved lengthways and deseeded, thinly sliced into strips 2 tbsp each coriander and mint leaves 2 spring onions, trimmed, sliced lengthways into 5mm strips Lime wedges, to serve Place the ginger, garlic, lemongrass and chilli in a food processor and whiz to chop as finely as possible. Mix this with the minced beef and some salt in a large bowl using your hands. Shape the mixture a quarter at a time, weighing it for accuracy. You can do this using an 11cm ring cutter with smooth edges for a neat look. If wished you can make the burgers in advance, then cover and chill them. Heat a ridged griddle pan over a high heat and cook the burgers for about 3 minutes on each side, pressing down with a spatula occasionally. For medium, they should be firm but with a slight give in the middle. Transfer to a plate and leave to rest for 5 minutes. Meanwhile, toast the cut sides of the buns on the griddle until lightly charred. In a small bowl mix the mayonnaise with the sriracha. Smear the mayo over the lower half of each bun, top with a burger then lay over some cucumber strips, coriander and mint leaves along with slivers of spring onion. Squeeze a little lime juice over, then finish with the bun tops and enjoy. Follow Annie on Instagram @anniebellcook Creative director: Chloe Sharp. Food styling: Tamara Vos. Styling: Kitty Coles RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved