Banh Mi-Style Burgers

Name: Banh Mi-Style Burgers with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges
Yield: 2 servings
Cuisine: Thai
Ingredients: 3 oz Carrot; 18 ml Ponzu Sauce; 12 oz Potato; 1 oz Sweet Thai Chili Sauce; 10 oz Ground Beef; 1 Cucumber; 2 tbsp Mayonnaise; 1 Lime; 2 Potato; 1 tsp Garlic Powder; 1/4 oz Cilantro; 1 Ginger; 1 unit Shallot; 1 tsp Salt, tsp; 2 tsp Granulated Sugar, tsp; 4 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Pickled Veggie Slaw, Sriracha Mayo & Garlic Potato Wedges

By Recipe0 System

Piling tender meat, tangy pickled veggies, creamy spicy mayo, and fresh herbs between bread makes the banh mi 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 beef patties with citrusy ponzu and aromatic ginger, and pile them onto potato buns with a pickled veggie slaw and generous swipe of 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
5/8 fl oz Ponzu Sauce
12 oz Potato
1 oz Sweet Thai Chili Sauce
10 oz Ground Beef
1 Cucumber
2 tbsp Mayonnaise
1 Lime
2 Potato
1 tsp Garlic Powder
1/4 oz Cilantro
1 Ginger
1 unit Shallot
1 tsp Salt, tsp
2 tsp Granulated Sugar, tsp
4 tsp Cooking Oil, tsp
tsp Black Pepper, 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 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.
2

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 pickle.
3

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.
4

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

In a second medium bowl, combine beef*, 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 to desired doneness, 3-5 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 chili 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 chili mayo as a dipper.

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