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Lemongrass Pork Burgers

Lemongrass Pork Burgers

with Carrot Fries and Sriracha Mayo

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We love how Thai cuisine embraces some seriously fun and funky flavors, like fragrant fresh herbs, citrusy lemongrass, and fiery chiles. So when we were looking to create a burger that goes beyond the ordinary, those unique ingredients proved to be just the inspiration we needed. They’re woven throughout the pork patties, giving them an intensely aromatic profile that pairs well with the sweet and tender carrot fries on the side.

Tags:Spicy
Allergens:SoyWheatEggsMilk

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

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Ground Pork

1 unit

Lemongrass

¼ ounce

Mint

1 teaspoon

Thai Seasoning Blend

2 teaspoon

Sriracha

½ ounce

Soy Sauce

(ContainsSoy, Wheat)

1 jar

Mayonnaise

(ContainsEggs)

3 unit

Carrots

1 unit

Shallot

2 unit

Brioche Buns

(ContainsSoy, Wheat, Eggs, Milk)

1 unit

Lime

Not included in your delivery

2 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate76 g
Sugar20 g
Dietary Fiber12 g
Protein31 g
Cholesterol95 mg
Sodium1060 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
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Small Bowl
Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. Trim bottom inch and papery shoots from lemongrass, then peel off outer layers until you get to tender core. Finely mince core. Zest, then halve lime. Halve, peel, and finely chop shallot. Pick mint leaves from stems and finely chop until you have 1 TBSP.

2

Peel carrots, then cut into 3-inch lengths. Cut each piece into wedges. Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake until lightly browned and tender, 15-20 minutes, tossing halfway through.

3

Meanwhile, in a small bowl, combine mayonnaise, a squeeze of lime juice, and up to half the sriracha (use less if you prefer it milder). Set aside.

4

In a medium bowl, combine pork, lemongrass, lime zest, shallot, soy sauce, half the mint, Thai seasoning, and remaining sriracha (use less seasoning and sriracha if you prefer less heat). Season with salt and pepper. With your hands, shape mixture into two evenly sized patties.

5

Heat a drizzle of oil in a large pan over medium heat. Add burgers to pan and cook until browned and cooked through, 4-5 minutes per side. Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes. Once carrots are done, sprinkle remaining mint (to taste) and a squeeze of lime juice over wedges

6

Spread sriracha mayo on buns, then top with burgers and any remaining mint (to taste). Serve with carrot fries to the side.