Banh Mi Pork Burgers
with Pickled Veggie Slaw, Spicy 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. You’ll season pork patties with citrusy ponzu and aromatic ginger, then pile onto potato buns with a pickled veggie slaw and generous swipe of spicy mayo. Add a heap of garlicky potato wedges on the side, then prepare for total taste bud takeover.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Mini Cucumber
3 ounce
Carrot
1 unit
Shallot
1 thumb
Ginger
¼ ounce
Cilantro
1 unit
Lime
10 ounce
Ground Pork
2 ounce
Spicy Mayo
(Contains Eggs, Soy, Wheat)
1 teaspoon
Garlic Powder
18 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
2 unit
Potato Bun
(Contains Wheat, Soy)
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 1⁄2-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.
• 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.
• In a second medium bowl, combine pork*, ginger, ponzu, remaining cilantro, remaining garlic powder, 1 tsp sugar, and 1⁄4 tsp salt. (For 4 servings, use 2 tsp sugar and 1⁄2 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.
• Halve and toast buns. TIP: For a deeper flavor, toast in pan used for patties over medium heat.
• Spread as much spicy mayo as you like onto cut sides of top buns. • Fill buns with patties and some pickled veggie slaw. • Divide burgers and potato wedges between plates. Serve with remaining pickled veggie slaw and any remaining spicy mayo on the side for dipping.
Ground Pork is fully cooked when internal temperature reaches 160°.
