Banh Mi-Style Burgers
with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges
- Fish
- Soy
- Wheat
- Eggs
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.
Ingredients
3 ounce
Carrot
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
12 ounce
Potatoes
1 ounce
Sweet Thai Chili Sauce
10 ounce
Ground Beef
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Potato Buns
(Contains: Soy, Wheat)
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
• 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 pickle.
• 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 small bowl, combine mayonnaise with chili sauce to taste.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, fresh flavors, with the ginger-infused patty and pickled veggie slaw creating a delicious banh mi-inspired burger 🍔.
- Ease of prep: Some found prep time-consuming, especially grating carrots; consider pre-shredded carrots or matchstick cuts for quicker assembly.
- Suggestions: For extra kick, add jalapeños to the slaw or sriracha to the mayo; toast buns in the burger pan for enhanced flavor.
- Leftovers: The slaw makes great leftovers; consider making extra for next-day lunch or as a standalone side dish.
- Texture: A few found the patties too moist; adding breadcrumbs or reducing liquid ingredients can help burgers hold shape better.
Reviews from our home cooks
This may be the best thing I've gotten from HF. The pickling process made for delicious banh mi style burgers. The bun is a little hard but no bigs.
Awesome! Burgers were delicious and the pickled veggie slaw on them was out of this world! Look forward to having this one again. I'll pickle the slaw earlier to get an extra kick!
Loved this recipe. Never thought to put ginger in the meat. It was amazing and definitely tasted like a Banh Mi inspired dish.
First burger recipe ordered and it was DELICIOUS! The slaw was kind of difficult to serve *on* the burger, but whatever. :) Used smoked sea salt instead of "normal" salt on the potatoes and in the burger meat.
AWESOME FLAVORS! Burgers were extra juicy from the ponzu sauce, loved the pickled veggie slaw.
Next time I'll be doing matchsticks for the carrot, cucumber and shallot pickles; grated, coin and strips are too odd of a mixture for my family. The chili mayo made the burger.
This was another interesting recipe. I made it exactly the way it said. I wanted to try it the way it was supposed to be made. This was an excellent Burger.
This recipe made me realize how important it is to season your burgers well. It was delicious!
Super flavorful! With the slaw, made texture excellent! Burgers were juicy and as always portions are perfect! I took recommendation and toasted buns in same pan I made burgers, A+!
The flavor was delicious and we loved the crunch of the slaw. But the sauce made the patties way too wet. When we cooked them, the whole pan was full of juice. That made the burgers soggy and the texture like sand on the inside.
