Banh Mi Burgers

🥘 Ingredients

• brioche buns
  4 unit
• carrots (peeled and cut into wedges)
  6 unit
• ground pork
  20 oz
• lemongrass (peeled)
  2 unit
• lime (zested)
  2 unit
• mayonnaise
  1/2 c
• mint (chopped)
  ½ oz
• pepper
• persian cucumber (sliced into half-moons)
  2 unit
• salt
• shallot (halved, peeled, finely chopped)
  2 unit
• soy sauce (we sent more)
  2 tbsp
• sriracha (use less if you like it mild)
  4 tsp
• thai seasoning blend
  2 tsp
• vegetable oil
  4 tsp

🍳 Cookware

• zester
• peeler
• peeler
• baking sheet
• small bowl
• medium bowl
• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Halve, peel, and finely chop shallot . Use a zester to zest lime until you have 1 tsp zest, then halve. Use a peeler to 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.

   shallot: 2 unit (halved, peeled, finely chopped), lime: 2 unit (zested), lemongrass: 2 unit (peeled), mint: ½ oz (chopped)
2. 

   2

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

   persian cucumber: 2 unit (sliced into half-moons), carrots: 6 unit (peeled and cut into wedges), vegetable oil: 4 tsp, salt, pepper
3. 

   3

   Meanwhile, in a small bowl , combine mayonnaise , a squeeze of lime juice, and up to half the sriracha . Set aside.

   mayonnaise: 1/2 c, sriracha: 4 tsp (use less if you like it mild)
4. 

   4

   In a medium bowl , combine ground pork , lemongrass, lime zest, shallot, 1 tbsp soy sauce , half the mint, thai seasoning blend , 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).

   ground pork: 20 oz, soy sauce: 2 tbsp (we sent more), thai seasoning blend: 2 tsp
5. 

   5

   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 minutes to ⏱️ 5 minutes per side. Meanwhile, split brioche buns in half and place on another baking sheet . Toast in oven until golden brown, ⏱️ 3 minutes to ⏱️ 5 minutes . Once carrots are done, sprinkle mint leaves (to taste) and a squeeze of lime juice over wedges.

   brioche buns: 4 unit
6. 

   6

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