Vietnamese Lemongrass Pork Burgers with Sriracha Mayo and Carrot Fries

These Vietnamese-inspired burgers are a fusion of bold, aromatic flavors and classic comfort. Juicy pork patties are infused with fresh lemongrass, lime zest and Thai seasoning, then topped with a spicy sriracha mayo and crisp cucumber slices. Served on toasted brioche buns with a side of roasted carrot fries, this dish is a fun and delicious way to enjoy the vibrant tastes of Vietnamese cuisine.

The combination of fragrant herbs, citrusy notes and a touch of heat makes these burgers truly unique. The carrot fries, tossed with mint and lime, add a fresh and healthy crunch. Perfect for a weeknight dinner or a weekend cookout, these burgers are sure to impress with their layers of flavor and texture.

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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) and adjust rack to middle position. Wash and dry all produce. Halve, peel and finely chop the shallot. Zest the lime until you have 1 teaspoon zest, then halve the lime. Peel the outer layers from 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, then cut into 3-inch lengths; cut each length into thin wedges. On a baking sheet, toss the carrot wedges 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 (use less for a milder kick). 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 (to taste). Season with salt and pepper. Shape the mixture into two evenly sized 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 no longer pink in the center, 4-5 minutes per side. Meanwhile, split the brioche buns in half and place on a baking sheet. Toast in the oven until golden brown, 3-5 minutes. Once the carrots are done, sprinkle with remaining mint leaves and a squeeze of lime juice.
6. Spread the sriracha mayo on the toasted buns, then fill with the patties, cucumber slices and any remaining mint. Serve with the carrot fries on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey can be substituted, but the patties may be leaner; add a little oil to keep them moist.

What can I use instead of Thai seasoning blend?

You can mix equal parts ground coriander, cumin and a pinch of chili flakes as a substitute.

Can I make the carrot fries ahead of time?

Yes, roast them up to a day in advance and reheat in the oven at 350°F for 5 minutes before serving.