Banh Mi Pork Burgers

Name: Banh Mi Pork Burgers with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges
Yield: 2 servings
Cuisine: Thai
Ingredients: 3 oz Carrot; 12 oz Potato; 12 ml Ponzu Sauce; 1 Onion; 1 Cucumber; 2 tbsp Mayonnaise; 10 oz Ground Pork; 1 Lime; 2 Potato; 1 tsp Sriracha; 1 tsp Garlic Powder; 1/4 oz Cilantro; 1 Ginger; 4 tsp Cooking Oil, tsp; 2 tsp Granulated Sugar, tsp; 1 tsp Salt, tsp

with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges

By Recipe0 System

Tonight’s dinner features a favorite Vietnamese sub with a twist: pickled veggies and fresh herbs are piled between potato buns for a banh mi-inspired sandwich, burger-style! Pork patties are infused with citrusy ponzu and aromatic ginger, then topped with a cilantro-lime 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.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 oz Carrot
12 oz Potato
0.41 fl oz Ponzu Sauce
1 Onion
1 Cucumber
2 tbsp Mayonnaise
10 oz Ground Pork
1 Lime
2 Potato
1 tsp Sriracha
1 tsp Garlic Powder
1/4 oz Cilantro
1 Ginger
4 tsp Cooking Oil, tsp
2 tsp Granulated Sugar, tsp
1 tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Cut potatoes into ½-inch-thick wedges. 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 half the onion (use the rest as you like). Peel and mince ginger.
2

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.
3

While potatoes roast, in a medium bowl, combine cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp sugar, and as much sliced onion 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 pickle.
4

While potatoes roast, in a small bowl, combine mayonnaise with Sriracha to taste.
5

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.
6

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 bottom 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.

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