Banh Mi Veggie Burgers with Quick-Pickled Daikon

Name: Banh Mi Veggie Burgers with Quick-Pickled Daikon
Prep time: 36 min
Cook time: 12 min
Total time: 48 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 6 oz (170 g) daikon radish, peeled and cut into matchsticks about 2 inches (5 cm) long and ⅛ inch (3 mm) thick; 1 small (about 2 oz) (60 g) carrot, peeled and cut into matchsticks about 2 inches (5 cm) long and ⅛ inch (3 mm) thick; ½ cup (120 ml) unseasoned rice vinegar; ½ cup (120 ml) warm water, warm to the touch; 2 tbsp (25 g) granulated sugar; 1 tsp (6 g) fine sea salt; 14 oz block (397 g) extra-firm tofu, drained, pressed for 20 minutes, then crumbled into small pieces about the size of peas; 1 medium (about 3.5 oz) (100 g) carrot, peeled and coarsely grated, then squeezed in a towel to remove excess moisture; 3 (45 g) scallions, white and green parts thinly sliced; ¼ cup (10 g) fresh cilantro leaves and tender stems, finely chopped; 1 small (15 g) jalapeño, seeded and finely minced; 2 cloves (6 g) garlic, finely grated or minced; 1 tbsp (15 ml) soy sauce; 1 tbsp (20 g) hoisin sauce; 1 tsp (5 ml) toasted sesame oil; ⅔ cup (40 g) panko breadcrumbs; 2 tbsp (16 g) cornstarch; 3 tbsp (24 g) all-purpose flour; ¼ tsp (½ g) freshly ground black pepper; 3 tbsp (45 ml) neutral oil, such as avocado or canola; ⅓ cup (75 g) mayonnaise; 1 tbsp (15 g) sriracha; 2 tsp (10 ml) fresh lime juice; 4 (240 g) burger buns or soft 6-inch (15 cm) baguette rolls, split; ½ (120 g) English cucumber, cut into thin rounds or long thin ribbons; ½ cup (15 g) fresh cilantro sprigs, loosely packed, tender sprigs; 1 small (15 g) jalapeño, cut into thin rounds

From the MyKitchenBank Kitchen

Crisp pan-fried tofu patties flecked with carrot, cilantro and jalapeño, stacked with tangy quick-pickled daikon and carrot, cool cucumber and a creamy sriracha mayo. All the contrasts of a banh mi in a burger bun.

Prep: 36 min
Cook: 12 min
Wait: 40 min
Total: 1 hr 28 min
Makes: 4 burgers

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Ingredients

4 servings

For the quick pickle
6 oz (170 g) daikon radish, peeled and cut into matchsticks about 2 inches (5 cm) long and ⅛ inch (3 mm) thick
1 small (about 2 oz) (60 g) carrot, peeled and cut into matchsticks about 2 inches (5 cm) long and ⅛ inch (3 mm) thick
½ cup (120 ml) unseasoned rice vinegar
½ cup (120 ml) warm water, warm to the touch
2 tbsp (25 g) granulated sugar
1 tsp (6 g) fine sea salt
For the patties
14 oz block (397 g) extra-firm tofu, drained, pressed for 20 minutes, then crumbled into small pieces about the size of peas
1 medium (about 3.5 oz) (100 g) carrot, peeled and coarsely grated, then squeezed in a towel to remove excess moisture
3 (45 g) scallions, white and green parts thinly sliced
¼ cup (10 g) fresh cilantro leaves and tender stems, finely chopped
1 small (15 g) jalapeño, seeded and finely minced
2 cloves (6 g) garlic, finely grated or minced
1 tbsp (15 ml) soy sauce
1 tbsp (20 g) hoisin sauce
1 tsp (5 ml) toasted sesame oil
⅔ cup (40 g) panko breadcrumbs
2 tbsp (16 g) cornstarch
3 tbsp (24 g) all-purpose flour
¼ tsp (0.5 g) freshly ground black pepper
3 tbsp (45 ml) neutral oil, such as avocado or canola
For the sriracha mayo
⅓ cup (75 g) mayonnaise
1 tbsp (15 g) sriracha
2 tsp (10 ml) fresh lime juice
To assemble
4 (240 g) burger buns or soft 6-inch (15 cm) baguette rolls, split
½ (120 g) English cucumber, cut into thin rounds or long thin ribbons
½ cup (15 g) fresh cilantro sprigs, loosely packed, tender sprigs
1 small (15 g) jalapeño, cut into thin rounds

Equipment (7)

12-inch (30 cm) nonstick or cast-iron skillet
Large mixing bowl
Box grater
Medium bowl or 1-quart (1 L) jar for the pickle
Rimmed baking sheet lined with parchment paper (also used to keep patties warm in the oven)
Wide thin spatula
Clean kitchen towels or paper towels, plus a heavy pan or cans to weigh down the tofu

Steps

Before you start

Use extra-firm tofu packed in water, not silken or soft. Softer tofu will not hold together as a patty.
The tofu presses for 20 minutes and the patties chill for 20 minutes. Start with the pickle and tofu press so the waiting overlaps with your prep.
About 10 minutes before you fry, preheat the oven to 200°F (95°C) so it is ready to keep the cooked patties warm.
Wear gloves or wash your hands well after cutting the jalapeños. Remove the seeds and white ribs for milder patties.
Have a 12-inch (30 cm) nonstick or well-seasoned skillet ready. Stainless steel tends to stick to tofu patties.

1
Make quick pickle
- In a medium bowl or 1-quart (1 L) jar, stir the warm water, rice vinegar, sugar and salt for about 1 minute until the sugar and salt are fully dissolved and the liquid looks clear.
- Add the daikon and pickle carrot matchsticks and press them down so they are submerged.
- Leave at room temperature while you work.
- They need at least 30 minutes.
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Ready when: Vegetables are slightly translucent, bend without snapping and taste tangy-sweet.
Tip: If the brine tastes harsh, add 1 more teaspoon of sugar. The pickle needs no cooking.
2
Press the tofu
- Drain the tofu and wrap the block in a clean kitchen towel or several layers of paper towels.
- Set it on a plate or board, put a heavy skillet on top, and add a couple of cans to weigh it down.
- Press for 20 minutes, replacing the towel if it becomes soaked.
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Ready when: The towel is damp and the tofu block feels noticeably firmer and has lost about ¼ inch (6 mm) in height.
Tip: Do not use so much weight that the block cracks apart and squirts out.
3
Prep the flavorings
- While the tofu presses, grate the patty carrot on the large holes of a box grater and squeeze it in a towel to remove excess moisture.
- Thinly slice the scallions, finely chop the patty cilantro, mince the seeded jalapeño and grate the garlic.
- Slice the cucumber and the topping jalapeño, and pick the topping cilantro into sprigs.
- Keep the toppings covered in the fridge.
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Ready when: The grated carrot feels damp, not wet, when squeezed in your fist.
Tip: Wet carrot is the main reason veggie patties turn mushy, so squeeze it well.
4
Mix patty mixture
- Crumble the pressed tofu into a large bowl with your fingers into pea-sized pieces.
- Add the grated carrot, scallions, chopped cilantro, minced jalapeño, garlic, soy sauce, hoisin, sesame oil and black pepper, then stir to combine.
- Sprinkle over the panko, cornstarch and flour.
- Mix firmly with your hands for about 1 minute, squeezing the mixture so the tofu breaks down slightly and the dry ingredients are fully absorbed.
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Ready when: A handful squeezed in your fist holds its shape with no dry crumbs or wet puddles.
Tip: If the mixture is sticky and loose, add 1 more tablespoon of panko. If it is crumbly, add 1 teaspoon of water.
5
Shape and chill
- Line a baking sheet with parchment.
- Divide the mixture into 4 equal portions of about 4 oz (115 g).
- Pack each firmly in your hands and press into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place them on the sheet and refrigerate uncovered for 20 minutes.
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Ready when: Patties feel firm and cold, and hold together when lifted gently.
Tip: Wet your hands slightly if the mixture sticks to them. Make the patties a little wider than your buns, as they shrink slightly.
6
Stir the sriracha mayo
- In a small bowl, stir the mayonnaise, sriracha and lime juice until smooth and evenly pink-orange.
- Taste and add more sriracha, 1 teaspoon at a time, if you want more heat.
- Refrigerate until assembly.
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Ready when: The sauce is smooth with no white streaks.
7
Pan-fry the pattiesOven 200°F / 95°C
- Preheat the oven to 200°F (95°C).
- Move the chilled patties onto a plate and line the baking sheet with fresh parchment.
- Heat 2 tablespoons of the oil in a 12-inch (30 cm) skillet over medium heat for about 2 minutes until it shimmers.
- Carefully lay in the 4 patties, leaving space between them.
- Fry for 4 to 5 minutes without moving them, until the underside is deep golden brown.
- Add the remaining 1 tablespoon oil around the patties, flip each one gently with a wide spatula and cook another 4 minutes until the second side is golden and crisp.
- Transfer the patties to the parchment-lined baking sheet and keep them warm in the 200°F (95°C) oven while you toast the buns.
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Ready when: Both sides are deep golden brown and crisp, and the patty feels firm when pressed in the center.
Tip: Do not flip early. If the patty sticks, give it another 30 to 60 seconds, as it releases once a crust forms.
8
Toast the bunsOven 200°F / 95°C
- Wipe out any loose crumbs from the skillet but leave a thin film of oil.
- Place the split buns cut side down and toast over medium heat for 1 to 2 minutes until golden and crisp at the edges.
- Leave the patties in the warm oven until assembly.
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Ready when: Cut sides are golden brown and feel crisp when tapped.
Tip: Toasting creates a barrier that keeps the bun from going soggy from the pickle and sauce.
9
Assemble and serve
- Turn off the oven.
- Drain the pickle well in a sieve, pressing lightly.
- Spread about 1 tablespoon of sriracha mayo on both halves of each bun.
- Set a warm patty on each bottom bun, then pile on a quarter of the pickled daikon and carrot, cucumber, jalapeño rounds and cilantro sprigs.
- Add the top bun, press gently and serve right away.
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Ready when: The patty is still hot and crisp, and the pickle is cool and crunchy.
Tip: Drain the pickle thoroughly. Dripping brine makes the bun soggy.

Good to know

Tips

Do not skip pressing the tofu. Unpressed tofu releases water in the pan, so the patties will crumble instead of forming a crust.
Keep the heat at medium. Too hot and the outside burns before the center sets, too low and the patties soak up oil and stay pale.
Flip only once, using a wide thin spatula and supporting the patty with a second utensil if needed.
For extra banh mi flavor, add 1 teaspoon of Maggi or vegetarian seasoning sauce to the mayo.

Make ahead

The pickle can be made up to 1 week ahead and kept in its brine in the fridge. The shaped, uncooked patties can be refrigerated, covered, on the parchment-lined sheet for up to 24 hours. The sriracha mayo keeps for 3 days in the fridge.

Storage & reheating

Store cooked patties separately from the buns and toppings in an airtight container in the fridge for up to 4 days, or freeze them for up to 2 months with parchment between each patty. Reheat refrigerated patties in a skillet over medium heat for 2 to 3 minutes per side, or from frozen for 4 to 5 minutes per side, until hot throughout and crisp. At room temperature, assembled burgers should be eaten within 1 hour. The pickle keeps in its brine in the fridge for up to 2 weeks.

Substitutions

mayonnaise → Vegan mayonnaise. Makes the sauce fully plant-based. Everything else in the recipe is already vegan, but check that your hoisin and buns contain no animal products.
all-purpose flour → Gluten-free flour blend with gluten-free panko. Use a 1-to-1 gluten-free blend, gluten-free panko and tamari instead of soy sauce, and check that the hoisin is gluten-free. The patties will be slightly more delicate.
daikon radish → Additional carrot or sliced radishes. Use the same weight. The pickle will be sweeter with extra carrot and peppery with radishes.
sriracha → Chili garlic sauce. Use the same amount for a chunkier, slightly less sweet heat.