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Bánh MÌ Burgers

Bánh MÌ Burgers

with Vietnamese-Style Lemongrass Pork and Sriracha Mayo

Global Eats
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Discover a world of flavor from the comfort of your kitchen with globally inspired recipes on the menu every week this month. Up next is a burger with Vietnamese-style ingredients that is as delicious as it is unique. The pork patties are blended with fragrant fresh herbs and citrusy lemongrass, then topped with a sriracha mayo for a little heat. P.S.: When you order one of these deliciously diverse meals, you’ll be entered for the chance to win an all-expenses paid trip to Asia or a pair of tickets to a food tour in a city of your choosing, courtesy of our friends at Secret Food Tours.

Tags:Spicy
Allergens:EggsSoyWheatMilk

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

Total Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Shallot

1 unit

Lime

1 unit

Lemongrass

¼ ounce

Mint

1 unit

Persian Cucumber

4 unit

Carrots

4 tablespoon

Mayonnaise

(ContainsEggs)

2 teaspoon

Sriracha

10 ounce

Ground Pork

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 teaspoon

Thai Seasoning Blend

2 unit

Brioche Buns

(ContainsEggs, Wheat, Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat57 g
Saturated Fat14 g
Carbohydrate84 g
Sugar23 g
Dietary Fiber11 g
Protein38 g
Cholesterol150 mg
Sodium1600 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Peeler
Small Bowl
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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).

5

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.

6

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