Banh Mi Pork Burgers
with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges
- Fish
- Soy
- Wheat
- Eggs
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.
Ingredients
3 ounce
Carrot
12 ounce
Potatoes
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Red Onion
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
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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 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.
• While potatoes roast, in a small bowl, combine mayonnaise with Sriracha to taste.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, flavorful twist on burgers, with ginger and ponzu adding delicious Asian-inspired notes 🍔.
- Ease of prep: Some found it time-consuming with lots of chopping; others said it was easy and fun to make.
- Suggestions: Consider adding jalapeños or vinegar to boost the slaw's flavor; try grilling the patties for better texture.
- Portions: Several mentioned the slaw was plentiful; a few wanted more sauce or larger buns to contain toppings.
- Texture: Some found the pork patties too soft or crumbly; adding a binder like panko might help them hold together.
