Banh Mi Pork Burgers
with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrots
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
12 ounce
Potatoes
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
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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.
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Roast on top rack until golden brown and tender, 20-25 minutes.
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While potatoes roast, in a small bowl, combine mayonnaise with Sriracha to taste.
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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.
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While patties cook, halve and toast buns. TIP: For a deeper flavor, toast in pan used for patties over medium heat.
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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.
