Banh Mi Pork Burgers
with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges
- Fish
- Soy
- Wheat
- Eggs
Tonight’s dinner features a favorite Vietnamese sub with a twist: pickled veggies and fresh herbs are piled between potato buns for a banh mi-inspired sandwich, burger-style! Pork patties are infused with citrusy ponzu and aromatic ginger, then topped with a cilantro-lime 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.
Ingredients
3 ounce
Carrot
12 ounce
Potatoes
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Red Onion
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Pork
1 unit
Lime
2 unit
Potato Buns
(Contains: Soy, Wheat)
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. 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 half the onion (use the rest as you like). Peel and mince ginger.
• 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 medium bowl, combine cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp sugar, and as much sliced onion 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 pickle.
• 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 bottom 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique, fresh flavors, with some calling it their favorite HelloFresh burger ever 🎉.
- Ease of prep: Several found it easy to make, though some noted longer prep time than expected for chopping veggies.
- Suggestions: Consider adding rice wine vinegar to boost slaw flavor; some preferred beef over pork for better texture.
- Portions: A few wanted more sriracha mayo or sauce; others found the veggie slaw portion too large.
- Texture: Some found the pork patties too soft or crumbly; adding a binder like breadcrumbs may help.
Reviews from our home cooks
Hello Fresh sure does know how to make a burger!! This was so good!! The burger itself is so flavorful then topped with the veggie slaw...yum!! The slaw was simple and I wish it had a bit more zing maybe with more lime juice or something! The potato wedges are always a hit! I had to use my air fryer to roast them (which is always better) bc my oven is broken.. but they came out great. As always the sriracha mayo was delicious! HF mayo is seriously so good. Would definitely get again.
More difficult to make than expected and steps took a while, but WOW this was delicious. SO GOOD, one of my all time favorites now. Delicious banh mi taste profile you'd expect, but make it a burger and fries. We have a Korean fusion place near us that this really reminded me of!
These are fantastic! I love a banh mi & as a burger, this was fantastic! Only complaint is that the cucumber had molded by the time I cooked this recipe the week I received it. Thankfully I had one in my fridge to use!
Burgers were really flavorful; I was not a huge fan of the slaw, as it was not really a slaw; we pickled the vegtables in rice wine, red pepper flakes and lime juice to give it a more authentic pickled vegetable flavor. I would also add sliced jalapenos for more authentic banh mi flavors.
10/10. I love Banh Mi in general and these burgers were absolute *chefs kiss*. Super easy to make and will definitely be making again, hopefully in a bigger batch to impress friends/family!
This is the first burger I have ever made with no help from my fiance and it was AMAZING!! My favorite burger recipe that we have tried from HELLO FRESH yet!! The burger with cilantro and ginger add zing to the usual patty! The slaw was delicious! There is some sour from the lime, the shallots add a bite to it, and the carrots and cucumber cool it down; as well partnering awesome with the spicy sriracha mayo!! TRY THIS RECIPE!!
These were absolutely amazing!! I will definitely be using more ground pork in my recipes going forward. The slaw complements the burger perfectly and the ginger in the pork gives it just the right amount of Asian-inspired flavor. Not to mention they were some nice quality buns here! The potato wedges are a safe and decent side choice and, naturally, we all love sriracha mayo.
There was nothing we disliked about the banh mi sandwiches. Always a favorite in my house when this recipe comes around, and the hoagie version too, which holds more of the pickled veggies ❤️❤️❤️
I love the concept of these burgers, but I wish there had been fresh jalapeno included as you would find on a traditional banh mi - it would also add an extra bite to the flavor profile. Loved the buns!
This was my first time having a pork burger and was surprised how juicy it was. The slaw reminded me a lot of the slaw on a traditional Banh Mi.
