Skip to main content
Hoisin Pork Burgers

Hoisin Pork Burgers

with Sesame Cucumber-Carrot Slaw, Sriracha Mayo, and Potato Wedges

Recipe Development Team
Recipe Development TeamPublished on September 30, 2019

Burgers, meet banh mi. Banh mi, meet burgers. Yeah, we think this is going to be the start of a beautiful friendship. This week, our chefs introduced our two favorite (aforementioned) foods, creating a mash-up for the ages. To do it, they swapped traditional beef for pork, glazed the patties with umami-packed hoisin, and topped them with a tangy cucumber-carrot slaw and sriracha mayo. Everything is sandwiched between squishy potato buns for a burger so delicious, you may find yourself with a new BFF (best food friend, that is).

Allergens:
Eggs
Soy
Wheat
Milk

The quantities provided above are averages only.

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

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

3 ounce

Carrot

1 unit

Persian Cucumber

1 unit

Lime

1 tablespoon

Sesame Oil

2 tablespoon

Mayonnaise

1 teaspoon

Sriracha

10 ounce

Ground Pork

2 tablespoon

Hoisin Sauce

2 unit

Potato Buns

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat53 g
Saturated Fat13 g
Carbohydrate77 g
Sugar19 g
Dietary Fiber8 g
Protein32 g
Cholesterol115 mg
Sodium1350 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

Baking Sheet
Grater
Medium Bowl
Peeler
Small Bowl
Large Bowl
Large Pan

Instructions

Prep and Roast Potatoes
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and season with salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.

Make Slaw
2

Meanwhile, trim, peel, and grate carrot on the largest holes of a box grater; transfer to a medium bowl. Trim and halve cucumber lengthwise; thinly slice into half-moons. Halve lime. Add cucumber, juice from whole lime (both limes for 4 servings), and half the sesame oil (you’ll use the rest later) to bowl with grated carrot; toss to combine. Season with salt and pepper.

Make Sriracha Mayo
3

In a small bowl, combine mayonnaise and sriracha to taste. Season with salt and pepper.

Form Patties
4

In a large bowl, combine pork and remaining sesame oil. Season generously with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two equal-sized patties (four patties for 4), each a bit wider than a burger bun.

Cook and Glaze Patties
5

Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; carefully pour out any excess grease from pan. Stir in hoisin sauce; flip patties to fully coat.

Finish and Serve
6

While patties cook, halve and toast buns. Fill toasted buns with patties, any remaining hoisin from pan, and a bit of slaw and sriracha mayo. Serve with potato wedges and any remaining slaw on the side. TIP: If you’ve got some, serve with ketchup for dipping.

More delicious recipes with similar ingredients

Monterey Jack Un-Fried Chicken

Monterey Jack Un-Fried Chicken

with Roasted Carrots, Potato Wedges & Sriracha Mayo
Buffalo-Spiced Crispy Chicken Breasts

Buffalo-Spiced Crispy Chicken Breasts

with Mashed Potatoes, Buttery Broccoli, & a Honey Drizzle
Chicken Pineapple Quesadillas

Chicken Pineapple Quesadillas

with Pico de Gallo & Southwest Spice
Sizzling Hoisin Shrimp

Sizzling Hoisin Shrimp

with Ginger Scallion Rice & Crispy Green Beans
Creamy Dill Chicken

Creamy Dill Chicken

with Roasted Potatoes & Green Beans
Brown Sugar Bourbon Steak

Brown Sugar Bourbon Steak

with Creamy Dijon Pan Sauce, Scallion Mashed Potatoes & Roasted Brussels Sprouts
Roasted Pork Tenderloin

Roasted Pork Tenderloin

with Lemony Potatoes & Zucchini
Beef & Cheese Tostadas

Beef & Cheese Tostadas

with Green Bell Pepper, Tomato Salsa & Hot Sauce Crema
Saucy Ginger Meatballs

Saucy Ginger Meatballs

with Bulgogi Sauce, Roasted Carrots & Sriracha Crema
Frank’s RedHot® Firehouse Cheeseburgers

Frank’s RedHot® Firehouse Cheeseburgers

with Crispy Fried Onions, Garlic Potato Wedges & Creamy Ranch Sauce
Tex-Mex Beef & Poblano Enchiladas

Tex-Mex Beef & Poblano Enchiladas

with Pico de Gallo & Lime Crema
Beef Bulgogi Bowls

Beef Bulgogi Bowls

with Carrots, Pickled Cucumber & Sriracha Crema over Jasmine Rice
Meatballs with Bulgogi Sauce

Meatballs with Bulgogi Sauce

plus Roasted Green Beans, Ginger Rice & Sriracha Crema
Sizzling Ginger Shrimp with Katsu Sauce

Sizzling Ginger Shrimp with Katsu Sauce

plus Scallion Rice & Roasted Green Beans
Gouda Vibes Burgers

Gouda Vibes Burgers

with Tomato Onion Jam & Potato Wedges
Frank’s RedHot®-Spiced Crispy Chicken

Frank’s RedHot®-Spiced Crispy Chicken

with Monterey Jack, Mashed Potatoes, Buttery Green Beans & a Honey Drizzle
Middle Eastern Steak & Rice Pilaf

Middle Eastern Steak & Rice Pilaf

with Tzatziki, Almonds & Smoky Roasted Veggies
Sweet & Smoky Pork Tenderloin

Sweet & Smoky Pork Tenderloin

with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce
Sesame-Soy Pork Bowls

Sesame-Soy Pork Bowls

with Chili Mayo, Cilantro & Crispy Onions
Cheesy Smothered Mushroom Chicken

Cheesy Smothered Mushroom Chicken

with Mashed Potatoes & Roasted Carrots