Banh Mi Pork Burgers
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Banh Mi Pork Burgers

Banh Mi Pork Burgers

with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Persian Cucumber

3 ounce


1 unit

Red Onion

1 thumb


¼ ounce


1 unit


10 ounce

Ground Pork

1 teaspoon


2 tablespoon


(Contains Eggs, Soy)

1 teaspoon

Garlic Powder

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

2 unit

Potato Buns

(Contains Milk, Eggs, Soy, Wheat)

Not included in your delivery



2 teaspoon


4 teaspoon

Cooking Oil


Nutrition Values

/ 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.


Baking Sheet
Medium Bowl
Small Bowl
Large Pan



• 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.

Roast Potatoes

• 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.

Make Slaw

• 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.

Make Sriracha Mayo

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

Form & Cook Patties

• 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.

Finish & Serve

• 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.