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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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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.

Allergens:EggsSoyFishWheatMilk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Persian Cucumber

3 ounce

Carrot

1 unit

Red Onion

1 thumb

Ginger

¼ ounce

Cilantro

1 unit

Lime

10 ounce

Ground Pork

1 teaspoon

Sriracha

2 tablespoon

Mayonnaise

(ContainsEggs, Soy)

1 teaspoon

Garlic Powder

12 milliliters

Ponzu Sauce

(ContainsSoy, Fish, Wheat)

2 unit

Potato Buns

(ContainsEggs, Soy, Wheat, Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Sugar

4 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories930 kcal
Fat48 g
Saturated Fat14 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber8 g
Protein33 g
Cholesterol110 mg
Sodium1100 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
Grater
Peeler
Baking Sheet
Medium Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

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

5

• 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.

6

• 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.