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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Lime
1 unit
Lemongrass
¼ ounce
Mint
1 unit
Persian Cucumber
4 unit
Carrots
4 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
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and finely chop shallot. Zest lime until you have 1 tsp zest, then halve. Peel outer layers from lemongrass until you get to tender core. Finely mince core. Pick and finely chop enough mint leaves to give you 1 TBSP.
Cut cucumber in half lengthwise, then slice into thin half-moons. Peel carrots, then cut into 3-inch lengths. Cut each length into thin wedges. Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until lightly browned and tender, 15-20 minutes, tossing halfway through.
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.
In a medium bowl, combine pork, lemongrass, lime zest, shallot, 1 TBSP soy sauce (we sent more), 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).
Heat a drizzle of oil in a large pan over medium heat. Add patties 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 mint leaves (to taste) and a squeeze of lime juice over wedges.
Spread sriracha mayo on buns, then fill with patties, cucumber, and any remaining mint (to taste). Serve with carrot fries to the side.
