Inspired by the Vietnamese banh mi sandwich,this burger features a ginger and garlic grilled beef patty,crisp veggie slaw,spicy Sriracha mayonnaise and fresh coriander and mint to cool the heat.

  • 20min

    prep time

  • 12min

    cook time

  • 535


  • 14



  • Veggie Slaw
  • Shredded carrot and cabbage
  • 2 tbsp thinly sliced green chili, half-moon slices
  • 2 tbsp lime juice
  • 1 tbsp Thai fish sauce
  • Chili Mayonnaise
  • 1/4 cup mayonnaise
  • 1 tsp hot chili sauce
  • Burger
  • 450 g 80% lean ground beef
  • 1 1/2 tsp McCormick® Ginger, Ground
  • 1 1/2 tsp McCormick® Minced Garlic
  • 1/2 tsp McCormick® Coarse Ground Black Pepper
  • 1/2 tsp salt
  • 4 ciabatta bread rolls
  • 3 tbsp chopped, fresh coriander leaves
  • 2 tbsp chopped, fresh mint leaves

Nutrition information (per serving)

  • 535calories
  • 76mgcholesterol
  • 1196mgsodium
  • 29gprotein
  • 27gtotal fat
  • 4gfiber
  • 44gcarbohydrates


  • To make veggie slaw,mix all ingredients in a medium bowl until well blended. Let th mixture stand for 30 minutes for the flavours to blend.

  • To make chili mayonnaise: mix mayonnaise and chili sauce in a small bowl until well blended. Cover. Refrigerate until ready to serve.

  • To make burgers: mix ground beef and seasonings until well blended. Shape into 4 patties. Grill over medium heat for 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 70°C). Toast rolls on the grill,face-side down,about 30 seconds.

  • Serve burgers on bread rolls topped with veggie slaw,coriander and mint. Serve with chili mayonnaise.