Hoisin Pork Burgers
with Sesame Cucumber-Carrot Slaw, Sriracha Mayo, and Potato Wedges
Burgers, meet banh mi. Banh mi, meet burgers. Yeah, we think this is going to be the start of a beautiful friendship. This week, our chefs introduced our two favorite (aforementioned) foods, creating a mash-up for the ages. To do it, they swapped traditional beef for pork, glazed the patties with umami-packed hoisin, and topped them with a tangy cucumber-carrot slaw and sriracha mayo. Everything is sandwiched between squishy potato buns for a burger so delicious, you may find yourself with a new BFF (best food friend, that is).
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
3 ounce
Carrot
1 unit
Persian Cucumber
1 unit
Lime
1 tablespoon
Sesame Oil
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
10 ounce
Ground Pork
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
2 unit
Potato Buns
(Contains Eggs, Milk, Soy, Wheat)
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and season with salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
Meanwhile, trim, peel, and grate carrot on the largest holes of a box grater; transfer to a medium bowl. Trim and halve cucumber lengthwise; thinly slice into half-moons. Halve lime. Add cucumber, juice from whole lime (both limes for 4 servings), and half the sesame oil (you’ll use the rest later) to bowl with grated carrot; toss to combine. Season with salt and pepper.
In a small bowl, combine mayonnaise and sriracha to taste. Season with salt and pepper.
In a large bowl, combine pork and remaining sesame oil. Season generously with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two equal-sized patties (four patties for 4), each a bit wider than a burger bun.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; carefully pour out any excess grease from pan. Stir in hoisin sauce; flip patties to fully coat.
While patties cook, halve and toast buns. Fill toasted buns with patties, any remaining hoisin from pan, and a bit of slaw and sriracha mayo. Serve with potato wedges and any remaining slaw on the side. TIP: If you’ve got some, serve with ketchup for dipping.
