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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Ponzu Sauce(ContainsSoy, Fish, Wheat)
Potato Buns(ContainsEggs, Soy, Wheat, Milk)
• 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.