This “burger” is very versitile—it can be any type you want. I did it with tofu, but your “patty” can be anything from ground beef or ground turkey, to a chicken breast—or even a Portobello mushroom. Cook it up YOU style!
Banh Mi Burger
Prep time: 10 min | Cook and serve time: 10 min | Ready in: 20 min
3 tablespoons Veganaise or cashew cream
1/2-inch piece of jalapeno
1/2 teaspoon rice vinegar
2 leaves Thai basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
A few slices of white onion
1/2-inch piece daikon radish
2 teaspoons olive oil
2 tablespoons cilantro
3×3-inch square, 1/2-inch thick piece of firm tofu
1 hamburger bun
2. In a small mixing bowl, stir together jalapeno, basil, rice vinegar, garlic powder, salt, and cashew cream.
3. Use potato peeler to peel carrot into ribbons, and slice daikon into 1/8-inch thick rounds.
Cook and serve:
1. Slice white onion.
2. Heat oil in a small skillet on medium high heat. Add tofu and cook until golden brown, about 2 minutes on each side. Remove from heat and place on a paper towel to pat off extra oil.
3. Toast hamburger bun. (Optional.)
4. Spread half of cashew cream on each side of hamburger bun.
9. Put its top hat on and enjoy! (Want to try a salad version? Check out my Banh Mi Salad recipe.