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.
