Vietnamese-Inspired Beef Burgers with Pickled Slaw and Sriracha Mayo

These Vietnamese-inspired beef burgers bring all the vibrant flavors of a classic banh mi sandwich into a juicy, handheld patty. Infused with zesty ponzu and fresh ginger, the beef patties are piled onto soft potato buns with a tangy pickled carrot and cucumber slaw, a generous swipe of spicy sriracha mayo and a sprinkle of fresh cilantro. Every bite is a perfect balance of savory, tangy and spicy.

On the side, crispy garlic potato wedges roasted to golden perfection add a satisfying crunch. This recipe is a fun and delicious way to enjoy the iconic flavors of Southeast Asia in a familiar burger format, perfect for a weeknight dinner or weekend cookout.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry all produce. Trim and thinly slice cucumber into rounds. Peel and grate carrot using the large holes of a box grater. Roughly chop cilantro. Halve the lime. Halve, peel and thinly slice the shallot. Cut potatoes into ½-inch-thick wedges. Peel and mince ginger.
2. In a medium bowl, combine cucumber, carrot, half the cilantro, juice from half the lime, 1 teaspoon sugar and as much shallot as you like. Season with a generous pinch of salt and pepper. Set aside to marinate while you prepare the rest.
3. On a baking sheet, toss potato wedges with half the garlic powder, a drizzle of oil, salt and pepper. Roast on top rack until golden and tender, 20-25 minutes.
4. While potatoes roast, in a small bowl, mix mayonnaise with sriracha to taste. Set aside.
5. In a medium bowl, combine ground beef, ginger, ponzu sauce, remaining cilantro, remaining garlic powder, 1 teaspoon sugar and ¼ teaspoon salt. Form into two patties, each slightly wider than the buns.
6. Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 3-5 minutes per side (or to desired doneness).
7. While patties cook, halve and toast the potato buns (for deeper flavor, toast in the same pan used for patties over medium heat). Spread sriracha mayo on the cut sides of the top buns. Assemble burgers with patties and pickled veggie slaw. Serve with garlic potato wedges and remaining slaw on the side, with extra sriracha mayo for dipping.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, ground pork works well in this recipe. Cook until no longer pink, about 4-7 minutes per side.

How do I make the pickled slaw ahead of time?

You can prepare the slaw up to a day in advance. Store it in an airtight container in the refrigerator; the flavors will meld and improve.

Can I bake the potato wedges instead of frying?

Yes, the recipe already calls for roasting the wedges in the oven. For extra crispiness, spread them in a single layer and flip halfway through.