Bánh MÌ Burgers

| Allergens

Eggs
Soy
Wheat
Milk

| Total Time

30 Minutes

| Servings

| Calories

960 Kcal

Ingredients

1 unit Shallot
1 unit Lime
1 unit Lemongrass
¼ ounce Mint
1 unit Persian Cucumber
4 unit Carrots
4 tablespoon Mayonnaise
2 teaspoon Sriracha
10 ounce Ground Pork
1 tablespoon Soy Sauce
1 teaspoon Thai Seasoning Blend
2 unit Brioche Buns
2 teaspoon Vegetable Oil
Salt
Pepper

Instructions

Preheat Oven and Prep Aromatics

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and finely chop shallot. Zest lime until you have 1 tsp zest, then halve. Peel outer layers from lemongrass until you get to tender core. Finely mince core. Pick and finely chop enough mint leaves to give you 1 TBSP.

Prep Veggies and Roast Carrots

Cut cucumber in half lengthwise, then slice into thin half-moons. Peel carrots, then cut into 3-inch lengths. Cut each length into thin wedges. Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until lightly browned and tender, 15-20 minutes, tossing halfway through.

Make Sriracha Mayo

Meanwhile, in a small bowl, combine mayonnaise, a squeeze of lime juice, and up to half the sriracha (use less if you like it mild). Set aside.

Shape Pork Patties

In a medium bowl, combine pork, lemongrass, lime zest, shallot, 1 TBSP soy sauce (we sent more), half the mint, Thai seasoning, and remaining sriracha (to taste). Season with salt and pepper. Shape mixture into two evenly sized patties with your hands (they should be slightly wider than the buns).

Cook Pork Patties

Heat a drizzle of oil in a large pan over medium heat. Add patties to pan and cook until browned and no longer pink in center, 4-5 minutes per side. Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes. Once carrots are done, sprinkle mint leaves (to taste) and a squeeze of lime juice over wedges.

Finish and Serve

Spread sriracha mayo on buns, then fill with patties, cucumber, and any remaining mint (to taste). Serve with carrot fries to the side.