Banh Mi Pork Burgers
with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges
Combining fluffy bread with tender meat, tangy pickled veggies, creamy mayo, and fresh herbs, banh mi are one of our all-time favorite sandwiches. Tonight, we’re channeling all those same flavors and textures into some seriously swoon-worthy burgers. We infuse pork patties with citrusy ponzu and aromatic ginger, then pile onto potato buns with a pickled veggie slaw and generous swipe of spicy chili mayo. Add a heap of garlicky potato wedges on the side, then prepare for total taste bud takeover.
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
12 ounce
Yukon Gold Potatoes
1 unit
Persian Cucumber
3 ounce
Carrot
1 unit
Shallot
1 thumb
Ginger
¼ ounce
Cilantro
1 unit
Lime
10 ounce
Ground Pork
1 teaspoon
Sriracha
2 tablespoon
Mayonnaise
(Contains Eggs, Soy)
1 teaspoon
Garlic Powder
18 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Sugar
4 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice cucumber crosswise into rounds. Trim, peel, and grate carrot on the largest holes of a box grater. Roughly chop cilantro. Halve lime. Halve, peel, and thinly slice shallot. Cut potatoes into ½-inch-thick wedges. Peel and mince ginger.
• In a medium bowl, combine cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp sugar, and as much shallot as you like. (For 4 servings, use juice from whole lime and 2 tsp sugar.) Season with a big pinch of salt and pepper. Set aside to marinate.
• Toss potatoes on a baking sheet with half the garlic powder (you’ll use the rest later), a large drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• While potatoes roast, in a small bowl, combine mayonnaise with sriracha to taste.
• In a second medium bowl, combine pork*, ginger, ponzu, remaining cilantro, remaining garlic powder, 1 tsp sugar, and ¼ tsp salt. (For 4 servings, use 2 tsp sugar and ½ tsp salt.) • 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.
• While patties cook, halve and toast buns. TIP: For a deeper flavor, toast in pan used for patties over medium heat. • Spread as much sriracha mayo as you like onto cut sides of top buns. Fill buns with patties and some pickled veggie slaw. Divide burgers between plates; serve with garlic potato wedges and remaining pickled veggie slaw on the side, with any remaining sriracha mayo as a dipper.
