Sticky Beef Banh Mi Burgers

Peel carrot and use a vegetable peeler to make ribbons. Peel cucumber into ribbons. Place 40ml (2 tablespoons) rice wine vinegar, 2 teaspoons warm water, 1 teaspoon caster sugar and a pinch of salt in a bowl and whisk to combine. Add carrot and cucumber, toss to combine and set aside to pickle for 10 minutes.

Place beef in a dish. Finely chop garlic and add to beef with oyster sauce, remaining caster sugar and 2 teaspoons sesame oil. Using tongs, coat the beef in the marinade.

Slice spring onions into 5cm lengths. Pick coriander leaves from their stems and finely chop stems.

Slice buns in half and toast in a dry frypan over medium heat until warm. Finely shred cabbage. Place coriander stems and leaves, cabbage, remaining rice wine vinegar, fish sauce and remaining sesame oil in a bowl and toss to coat.

Heat oil in a large wok or frypan over medium-high heat. Add beef to pan with marinade and cook, turning occasionally, for 30 seconds each side or until golden and cooked to your liking.

Spread buns with mayonnaise and top with beef, carrot and cucumber pickle, spring onion and cabbage salad.