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Bánh MÌ Burgers

Bánh MÌ Burgers

with Vietnamese-Style Lemongrass Pork and Sriracha Mayo

Vietnamese cuisine embraces some seriously fun and funky flavors, like fragrant fresh herbs, citrusy lemongrass, and fiery chilis. So when we wanted to create a burger that is as delicious as it is unique, those ingredients proved to be just the inspiration we needed. They’re woven throughout the pork patties, giving them an aromatic profile that pairs brilliantly with the sriracha mayo on top and carrot fries to the side.

Tags:
Contains shellfish
Spicy
Allergens:
Eggs
Soy
Wheat

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Lemongrass

1 unit

Lime

1 unit

Shallot

¼ ounce

Mint

1 unit

Persian Cucumber

3 unit

Carrots

2 tablespoon

Mayonnaise

(Contains Eggs)

2 teaspoon

Sriracha

10 ounce

Ground Pork

1 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 teaspoon

Thai Seasoning Blend

2 unit

Brioche Buns

(Contains Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat48 g
Saturated Fat13 g
Carbohydrate59 g
Sugar14 g
Dietary Fiber8 g
Protein30 g
Cholesterol115 mg
Sodium870 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

Zester
Baking Sheet
Peeler
Small Bowl
Bowl
Large Pan

Instructions

Preheat Oven and Prep Aromatics
1

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

Prep Veggies and Roast Carrots
2

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

Make Sriracha Mayo
3

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

Shape Burgers
4

In a medium bowl, combine pork, lemongrass, lime zest, shallot, soy sauce, half the mint, Thai seasoning, and remaining sriracha (to taste). Season with salt and pepper. Shape mixture into two evenly-sized patties with your hands (they should be slightly wider than the buns).

Cook Burgers
5

Heat a drizzle of oil in a large pan over medium heat. Add burgers to pan and cook until browned and no longer pink in center, 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.

Finish and Serve
6

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