%rating%
%duration%

%title%

%title%
emborg
remove_btn
comment_img
Emborg placeholder
%rating%
%duration%

%headings%

%desc%
Emborg placeholder

%headings%
Ingredients
Instructions

Bun Cha Burger with Cheese

Asian
Dinner
Pork
Burger

A creative fusion of the traditional Hanoi-style Bún Chả with two types of grilled pork, layered with Emborg cheese slices in an irresistible burger presentation.

1 hr

2 persons

Ingredients

Add to shopping list

Instructions

Prepare the pickled green papaya and carrot

  • Peel the papaya and carrot, rinse well, then slice into coin-sized pieces.

  • Soak the papaya and carrot in a bowl of diluted salt water for 15 minutes to remove sap and reduce pungency. Rinse thoroughly under cold water and drain.

  • In a bowl, make the pickling liquid by combining water, sugar, and vinegar. Stir well; the flavour should be lightly sweet and tangy.

  • Add slices of garlic and chilli for flavour and visual appeal.

  • Pickle the veggies by placing the papaya and carrot in a clean jar, pour the pickling liquid over until fully submerged. Then cover and let it sit at room temperature for 2-3 hours (or overnight in the fridge).

Marinate and grill the pork

  • For the pork patties: combine all ingredients and marinate for at least 30 minutes in the refrigerator. Shape into small, flattened patties.

  • For the pork belly: Marinate the slices in the seasoning mixture for at least 30 minutes in the refrigerator.

  • Grill the meat over a small charcoal grill for authentic Hanoi-style flavour. Alternatively, use an air fryer or oven at 180–190°C for 10-15 minutes, flipping halfway through.

  • In the last 1-2 minutes of grilling the patties, place a cheese slice on top to melt slightly.

Prepare the burger buns

  • Slice each bun in half then heat a pan with a small amount of Emborg Unsalted Butter and toast the inner sides of the buns until lightly golden and fragrant.

  • Spread a thin layer of burger sauce on both cut sides.

Assemble the burger

  • On the bottom half of the burger, add two slices of tomato, grilled pork patty/patties with melted cheese, cucumber and pickled vegetables, one slice of grilled pork belly, lettuce and fresh herbs, finished with the top half.

For an authentic Vietnamese touch, serve with a side of traditional Bún Chả dipping sauce, a balanced, flavourful blend of sweet, sour, salty, and spicy called "nước chấm chua ngọt”.

How was this recipe?

Comments(0)

profile_pic

%name%

%time_passed%

%comment%

profile_pic

%name%

%time_passed%

%comment%

%image_array%
%replycount%
%reply%
emborg
1 hr
2 persons

Bun Cha Burger with Cheese

A creative fusion of the traditional Hanoi-style Bún Chả with two types of grilled pork, layered with Emborg cheese slices in an irresistible burger presentation.
Bun Cha Burger with Cheese - Emborg


2 persons

Ingredients

Add to shopping list

Instructions

Prepare the pickled green papaya and carrot

  • 1. Peel the papaya and carrot, rinse well, then slice into coin-sized pieces.

  • 2. Soak the papaya and carrot in a bowl of diluted salt water for 15 minutes to remove sap and reduce pungency. Rinse thoroughly under cold water and drain.

  • 3. In a bowl, make the pickling liquid by combining water, sugar, and vinegar. Stir well; the flavour should be lightly sweet and tangy.

  • 4. Add slices of garlic and chilli for flavour and visual appeal.

  • 5. Pickle the veggies by placing the papaya and carrot in a clean jar, pour the pickling liquid over until fully submerged. Then cover and let it sit at room temperature for 2-3 hours (or overnight in the fridge).

Marinate and grill the pork

  • 1. For the pork patties: combine all ingredients and marinate for at least 30 minutes in the refrigerator. Shape into small, flattened patties.

  • 2. For the pork belly: Marinate the slices in the seasoning mixture for at least 30 minutes in the refrigerator.

  • 3. Grill the meat over a small charcoal grill for authentic Hanoi-style flavour. Alternatively, use an air fryer or oven at 180–190°C for 10-15 minutes, flipping halfway through.

  • 4. In the last 1-2 minutes of grilling the patties, place a cheese slice on top to melt slightly.

Prepare the burger buns

  • 1. Slice each bun in half then heat a pan with a small amount of Emborg Unsalted Butter and toast the inner sides of the buns until lightly golden and fragrant.

  • 2. Spread a thin layer of burger sauce on both cut sides.

Assemble the burger

  • 1. On the bottom half of the burger, add two slices of tomato, grilled pork patty/patties with melted cheese, cucumber and pickled vegetables, one slice of grilled pork belly, lettuce and fresh herbs, finished with the top half.