Vietnamese Lemongrass Pork Burgers with Sriracha Mayo and Carrot Fries

Bring the vibrant flavors of Vietnam to your dinner table with these unique burgers. Juicy pork patties are infused with fresh lemongrass, lime zest and mint, then topped with a spicy sriracha mayo for a kick of heat. Served on toasted brioche buns with crunchy cucumber and accompanied by roasted carrot fries, this dish is a delicious fusion of East and West.

Perfect for a weeknight meal or a weekend cookout, these burgers come together in under 30 minutes. The homemade sriracha mayo adds a creamy, spicy element that complements the savory pork. Don’t forget the carrot fries-they’re roasted until tender and tossed with fresh mint and lime for a bright, refreshing side.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit LemongrassView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Thai Seasoning BlendView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Wash and dry all produce. Finely chop the shallot. Zest the lime to get 1 teaspoon zest, then halve the lime. Peel the outer layers of the lemongrass until you reach the tender core; finely mince the core. Pick and finely chop enough mint leaves to yield 1 tablespoon.
2. Cut the cucumber in half lengthwise, then slice into thin half-moons. Peel the carrots and cut them into 3-inch lengths, then cut each length into thin wedges. Toss the carrot wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until lightly browned and tender, 15-20 minutes, tossing halfway through.
3. Meanwhile, in a small bowl, combine the mayonnaise, a squeeze of lime juice and up to half the sriracha (adjust to your spice preference). Set aside.
4. In a medium bowl, combine the ground pork, minced lemongrass, lime zest, chopped shallot, 1 tablespoon soy sauce, half the chopped mint, Thai seasoning and remaining sriracha. Season with salt and pepper. Shape the mixture into two patties, slightly wider than the buns.
5. Heat a drizzle of oil in a large pan over medium heat. Cook the patties until browned and cooked through, 4-5 minutes per side. Meanwhile, split the brioche buns and place them on a baking sheet. Toast in the oven until golden, 3-5 minutes. When the carrots are done, sprinkle with remaining mint and a squeeze of lime juice.
6. Spread the sriracha mayo on the toasted buns. Assemble the burgers with the patties, cucumber slices and any remaining mint. Serve the carrot fries on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Just ensure they are cooked to an internal temperature of 165°F.

Can I make the sriracha mayo ahead of time?

Absolutely! The sriracha mayo can be prepared up to 3 days in advance and stored in the refrigerator.

What can I use instead of brioche buns?

Any soft burger bun or even ciabatta rolls will work. For a gluten-free option, use gluten-free buns.