VIETNAMESE-STYLE BURGERS WITH SRIRACHA MAYO

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.

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.