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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”.

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    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.