Szechuan-Style Pork Burgers
with Garlicky Roasted Potatoes, Broccoli & Pickled Slaw
- Sesame
- Soy
- Wheat
- Eggs
Toasted brioche buns are slathered in Szechuan mayo and loaded with juicy pork patties seasoned with tingly Szechuan paste and fresh cilantro. A tangy quick-pickled cucumber, carrot, and onion slaw adds bright crunch on top. On the side, garlic-roasted potato wedges and lightly charred broccoli round out a satisfying meal with a bold, spicy kick.
Ingredients
3 ounce
Carrot
½ unit
Red Onion
12 ounce
Potatoes
5 teaspoon
Rice Wine Vinegar
1 unit
Mini Cucumber
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 unit
Broccoli
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
10 ounce
Ground Pork
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
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 (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 and thinly slice cucumber into rounds. Trim, peel, and grate carrot on the largest holes of a box grater. Roughly chop cilantro. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Cut broccoli into bite-sized florets.
Toss potatoes on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper (for 4 servings, spread potatoes out across entire sheet).
Roast on top rack for 15 minutes. Remove sheet from oven; add broccoli and toss with another drizzle of oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet; roast potatoes on top rack and broccoli on middle rack, swapping rack positions halfway through.) Return to oven and roast until potatoes are golden brown and tender and broccoli is lightly charred, 10-12 minutes more.
While potatoes roast, in a medium bowl, combine cucumber, carrot, vinegar, half the cilantro, 1 tsp sugar (2 tsp for 4 servings), and as much sliced onion as you like. Season with a big pinch of salt and pepper.
Set aside to pickle.
In a small bowl, combine mayonnaise and half the Szechuan paste.
Set aside until ready to serve.
In a second medium bowl, combine pork*, remaining cilantro, remaining Szechuan paste, and 1 tsp sugar (2 tsp for 4 servings). 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.
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.
Halve and toast buns.
Spread as much Szechuan mayo as you like onto cut sides of bottom buns. Fill buns with patties and as much pickled veggie slaw as you like.
Divide burgers, potato wedges, and broccoli between plates. Serve with any remaining pickled veggie slaw on the side and with any remaining Szechuan mayo for dipping.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The pickled slaw adds great freshness, though some found the Szechuan flavor milder than expected.
- Ease of prep: Most found it straightforward to make, though a few noted needing a vegetable grater for the carrots.
- Suggestions: Add extra onion, garlic, and paprika to the patties for more robust flavor.
