Thai-Spiced Pork Burgers with Lemongrass, Mint and Sriracha Mayo

These pork burgers are built for big flavor: fresh lemongrass, lime zest, shallot, mint, soy sauce and Thai seasoning are mixed right into the patties before they hit the pan.

A quick sriracha-lime mayo adds creamy heat, while roasted carrot fries bring a sweet, tender side that works beautifully with the aromatic burger.

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Ingredients

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LemongrassView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 teaspoon Thai Seasoning BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

1 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry the produce.
2. Prepare the aromatics: trim the bottom inch and papery top from the lemongrass, peel away the tough outer layers and finely mince the tender core. Zest the lime, then halve it. Halve, peel and finely chop the shallot. Pick the mint leaves from the stems and finely chop enough to measure 1 tablespoon.
3. Peel the carrots and cut them into 3-inch lengths, then cut each piece into wedges. Place on a baking sheet, toss with a drizzle of vegetable oil and season with salt and pepper.
4. Roast the carrots for 15 to 20 minutes, tossing halfway through, until lightly browned and tender.
5. While the carrots roast, make the sauce. In a small bowl, stir together the mayonnaise, a squeeze of lime juice and up to half the sriracha. Use less sriracha if you prefer a milder sauce. Set aside.
6. In a medium bowl, combine the ground pork, minced lemongrass, lime zest, chopped shallot, soy sauce, half the chopped mint, Thai seasoning blend and the remaining sriracha. Use less Thai seasoning and sriracha for a milder burger. Season with salt and pepper.
7. Using your hands, gently form the pork mixture into 2 evenly sized patties.
8. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the patties and cook until browned and cooked through, 4 to 5 minutes per side.
9. Meanwhile, split the brioche buns and place them on another baking sheet. Toast in the oven for 3 to 5 minutes, until golden brown.
10. When the carrots are done, finish them with remaining mint to taste and a squeeze of lime juice.
11. Spread the sriracha mayo on the toasted buns. Add the pork patties and top with any remaining mint to taste. Serve with the roasted carrot fries on the side.

Recipe Tips

FAQ

Which part of the lemongrass should I use?

Trim away the bottom inch and papery top, peel off the tough outer layers and finely mince only the tender core.

How can I make these pork burgers less spicy?

Use less sriracha in the mayonnaise and in the pork mixture. You can also reduce the Thai seasoning blend if you want a milder patty.

How long do the pork patties cook?

Cook them in a lightly oiled large pan over medium heat for 4 to 5 minutes per side, until browned and cooked through.

What goes on the side?

The burgers are served with carrot wedges roasted until tender and lightly browned, then finished with mint and lime juice.

When should I toast the buns?

Split the brioche buns and toast them in the oven for 3 to 5 minutes while the pork patties cook.