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Banh Mi-Style Burgers
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Banh Mi-Style Burgers

Banh Mi-Style Burgers

with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges

Piling tender meat, tangy pickled veggies, creamy spicy mayo, and fresh herbs between bread makes the banh mi 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 beef patties with citrusy ponzu and aromatic ginger, and pile them onto potato buns with a pickled veggie slaw and generous swipe of chili mayo. Add a heap of garlicky potato wedges on the side, then prepare for total taste bud takeover.

Allergens:
Soy
Eggs
Fish
Wheat
Milk

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Persian Cucumber

3 ounce

Carrot

1 unit

Shallot

1 thumb

Ginger

¼ ounce

Cilantro

1 unit

Lime

10 ounce

Ground Beef

1 ounce

Sweet Thai Chili Sauce

(Contains Soy)

2 tablespoon

Mayonnaise

(Contains Eggs)

1 teaspoon

Garlic Powder

18 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

2 unit

Potato Buns

(Contains Milk, Eggs, Soy, Wheat)

Not included in your delivery

Salt

Pepper

2 teaspoon

Sugar

4 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories960 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate101 g
Sugar26 g
Dietary Fiber9 g
Protein35 g
Cholesterol115 mg
Sodium1160 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

Grater
Peeler
Medium Bowl
Baking Sheet
Small Bowl
Large Pan

Instructions

Prep
1

• 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.

Make Slaw
2

• 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 pickle.

Roast Potatoes
3

• 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 Chili Mayo
4

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

Form & Cook Patties
5

• In a second medium bowl, combine beef*, 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 to desired doneness, 3-5 minutes per side.

Finish & Serve
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 chili 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 chili mayo as a dipper.