HF - Bánh MÌ Burgers with Vietnamese-Style Lemongrass Pork and Sriracha Mayo

Name: HF - Bánh MÌ Burgers with Vietnamese-Style Lemongrass Pork and Sriracha Mayo
Cuisine: Vietnamese, Asian
Ingredients: 1 Shallot; 1 Lime; 1 Lemongrass stalk; 1/4 oz mint; 1 cucumber; 4 carrots; 4 tbs mayo; 2 tsp sriracha; 10oz ground pork; 1 tbs soy sauce; 1 tsp thai seasoning blend* (See note at the end of the instructions); 2 brioche buns; 2 tsp vegetable oil; salt; pepper

18 steps

Discover a world of flavor from the comfort of your kitchen with globally inspired recipes on the menu every week this month. Up next is a burger with Vietnamese-style ingredients that is as delicious as it is unique. The pork patties are blended with fragrant fresh herbs and citrusy lemongrass, then topped with a sriracha mayo for a little heat. P.S.: When you order one of these deliciously diverse meals, you’ll be entered for the chance to win an all-expenses paid trip to Asia or a pair of tickets to a food tour in a city of your choosing, courtesy of our friends at Secret Food Tours.

Updated at: Thu, 17 Aug 2023 14:07:40 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories870.6 kcal (44%)

Total Fat57.6 g (82%)

Carbs56.8 g (22%)

Sugars16.6 g (18%)

Protein35 g (70%)

Sodium1592.5 mg (80%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.25 ozmint

4 Tbsmayo

2 tspsriracha

10 ozground pork

1 Tbssoy sauce

1 tspthai seasoning blend

2brioche buns

2 tspvegetable oil

salt

pepper

Instructions

Step 1

Wash and dry all produce.

Step 2

Adjust rack to middle position and preheat oven to 400°F / 200°C.

Step 3

Halve, peel, and finely chop shallot. Zest lime until you have 1 tsp zest, then halve.

Step 4

Peel outer layers from lemongrass until you get to tender core. Finely mince core.

Step 5

Pick and finely chop enough mint leaves to give you 1 TBSP.

Step 6

Cut cucumber in half lengthwise, then slice into thin half-moons.

Step 7

Peel carrots, then cut into 3-inch lengths. Cut each length into thin wedges.

Step 8

Toss carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Step 9

Roast in oven until lightly browned and tender, 15-20 minutes, tossing halfway through.

Step 10

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.

Step 11

In a medium bowl, combine pork, lemongrass, lime zest, shallot, 1 TBSP soy sauce, half the mint, Thai seasoning, and remaining sriracha (to taste). Season with salt and pepper.

Step 12

Shape mixture into two evenly sized patties with your hands (they should be slightly wider than the buns).

Step 13

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.

Step 14

Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes.

Step 15

Once carrots are done, sprinkle mint leaves (to taste) and a squeeze of lime juice over wedges.

Step 16

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

Step 17

Serve with carrot fries to the side.

Step 18

Note: The Thai Seasoning mix is: 2 1/2 parts white sesame seeds, 1 part chili flakes, 1 part ground coriander, 1 part onion powder, 1/2 part garlic powder, 1/4 part cinnamon, 1/8 part “low-heat” cayenne pepper.