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Menu for 03 Mar to 09 Mar
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Bánh MÌ Burgers
Bánh MÌ Burgers

Bánh MÌ Burgers

with Vietnamese-Style Lemongrass Pork and Sriracha Mayo

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Vietnamese cuisine embraces some seriously fun and funky flavors, like fragrant fresh herbs, citrusy lemongrass, and fiery chilis. So when we wanted to create a burger that is as delicious as it is unique, those ingredients proved to be just the inspiration we needed. They’re woven throughout the pork patties, giving them an aromatic profile that pairs brilliantly with the sriracha mayo on top and carrot fries to the side.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


1 unit


¼ ounce


1 unit

Persian Cucumber

4 unit


4 tablespoon



2 teaspoon


10 ounce

Ground Pork

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 teaspoon

Thai Seasoning Blend

2 unit

Brioche Buns

(ContainsEggs, Soy, Wheat, Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate86 g
Sugar26 g
Dietary Fiber14 g
Protein34 g
Cholesterol115 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and finely chop shallot. Zest lime until you have 1 tsp zest, then halve. Peel outer layers from lemongrass until you get to tender core. Finely mince core. Pick and finely chop enough mint leaves to give you 1 TBSP.


Cut cucumber in half lengthwise, then slice into thin half-moons. Peel carrots, then cut into 3-inch lengths. Cut each length into thin wedges. Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until lightly browned and tender, 15-20 minutes, tossing halfway through.


Meanwhile, in a small bowl, combine mayonnaise, a squeeze of lime juice, and up to half the sriracha (use less if you like it mild). Set aside.


In a medium bowl, combine pork, lemongrass, lime zest, shallot, 1 TBSP soy sauce (we sent more), half the mint, Thai seasoning, and remaining sriracha (to taste). Season with salt and pepper. Shape mixture into two evenly sized patties with your hands (they should be slightly wider than the buns).


Heat a drizzle of oil in a large pan over medium heat. Add patties to pan and cook until browned and no longer pink in center, 4-5 minutes per side. Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes. Once carrots are done, sprinkle mint leaves (to taste) and a squeeze of lime juice over wedges.


Spread sriracha mayo on buns, then fill with patties, cucumber, and any remaining mint (to taste). Serve with carrot fries to the side.