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Banh Mi Pork Burgers

Banh Mi Pork Burgers

with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges

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Combining fluffy bread with tender meat, tangy pickled veggies, creamy mayo, and fresh herbs, banh mi are one of our all-time favorite sandwiches. Tonight, we’re channeling all those same flavors and textures into some seriously swoon-worthy burgers. We infuse pork patties with citrusy ponzu and aromatic ginger, then pile onto potato buns with a pickled veggie slaw and generous swipe of spicy chili mayo. Add a heap of garlicky potato wedges on the side, then prepare for total taste bud takeover.


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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Persian Cucumber

3 ounce


1 unit


1 thumb


¼ ounce


1 unit


10 ounce

Ground Pork

1 teaspoon


2 tablespoon


(ContainsEggs, Soy)

1 teaspoon

Garlic Powder

18 milliliters

Ponzu Sauce

(ContainsSoy, Fish, Wheat)

2 unit

Potato Buns

(ContainsEggs, Soy, Wheat, Milk)

Not included in your delivery



2 teaspoon


4 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories940 kcal
Fat48 g
Saturated Fat14 g
Carbohydrate94 g
Sugar19 g
Dietary Fiber9 g
Protein33 g
Cholesterol110 mg
Sodium1200 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
Medium Bowl
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice cucumber crosswise into rounds. Trim, peel, and grate carrot on the largest holes of a box grater. Roughly chop cilantro. Halve lime. Halve, peel, and thinly slice shallot. Cut potatoes into ½-inch-thick wedges. Peel and mince ginger.


• In a medium bowl, combine cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp sugar, and as much shallot as you like. (For 4 servings, use juice from whole lime and 2 tsp sugar.) Season with a big pinch of salt and pepper. Set aside to marinate.


• Toss potatoes on a baking sheet with half the garlic powder (you’ll use the rest later), a large drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.


• While potatoes roast, in a small bowl, combine mayonnaise with sriracha to taste.


• In a second medium bowl, combine pork*, ginger, ponzu, remaining cilantro, remaining garlic powder, 1 tsp sugar, and ¼ tsp salt. (For 4 servings, use 2 tsp sugar and ½ tsp salt.) • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. • Heat a large drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.


• While patties cook, halve and toast buns. TIP: For a deeper flavor, toast in pan used for patties over medium heat. • Spread as much sriracha mayo as you like onto cut sides of top buns. Fill buns with patties and some pickled veggie slaw. Divide burgers between plates; serve with garlic potato wedges and remaining pickled veggie slaw on the side, with any remaining sriracha mayo as a dipper.