Peanut Satay Burgers with Curried Potato Wedges
plus Pickled Veggies, Cucumber Ribbons & Sriracha Mayo
- Soy
- Wheat
- Peanuts
- Eggs
For this Southeast Asian–inspired twist on burger night, pho stock–seasoned beef patties are tucked into toasted brioche buns. They’re topped with creamy peanut satay sauce, a quick-pickled cabbage and carrot mix, and crunchy cucumber ribbons. Golden curry-roasted potato wedges and spicy Sriracha mayo complete the dish.
Ingredients
16 ounce
Potatoes
4 tablespoon
Peanut Satay Sauce
(Contains: Soy, Wheat, Peanuts)
10 ounce
Ground Beef
10 teaspoon
White Wine Vinegar
1 tablespoon
Curry Powder
1 unit
Pho Stock Concentrate
4 ounce
Red Cabbage and Carrot Mix
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
2 teaspoon
Sriracha
1 unit
Cucumber
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.
-
In a small bowl, combine mayonnaise with Sriracha to taste. Set aside until ready to serve.
-
Toss potatoes on a baking sheet with a large drizzle of oil, curry powder, a big pinch of salt, and pepper. Spread out in a single layer. (For 4 servings, divide potatoes between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)
-
Roast on top rack until golden brown, 20-25 minutes, tossing halfway through.
-
In a second small microwave-safe bowl, combine vinegar, 3 TBSP water, 2 tsp sugar, and a pinch of salt (6 TBSP water and 4 tsp sugar for 4 servings). Stir in cabbage and carrot mix; cover with plastic wrap and microwave for 1 minute.
- Carefully remove and discard plastic wrap; stir veggies. Refrigerate until ready to serve.
-
In a large bowl, combine beef*, stock concentrate, a pinch of salt, and pepper.
-
Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
-
While patties cook, halve buns and toast until golden.
-
Fill buns with patties. Drizzle with satay sauce; top with pickled veggies (draining first) and cucumber ribbons.
-
Divide burgers between plates and serve with potato wedges and Sriracha mayo on the side for dipping.
