Vietnamese Lemongrass Pork Burgers with Sriracha Mayo and Carrot Fries

Inspired by the vibrant flavors of Vietnamese cuisine, these burgers bring together fragrant lemongrass, zesty lime and a kick of sriracha for a truly unique experience. The pork patties are infused with fresh herbs and spices, then topped with a creamy sriracha mayo and cool cucumber slices.

Serve these burgers on toasted brioche buns with a side of oven-baked carrot fries for a complete meal that’s both fun and delicious. Perfect for a weeknight dinner or a weekend cookout!

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Ingredients

1 unit LemongrassView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

3 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Trim the papery shoots and bottom inch from the lemongrass, then peel away the outer layers to reveal the tender core. Finely mince the core. Zest the lime until you have 1 teaspoon, then halve the lime. Halve, peel and finely chop the shallot. Pick the mint leaves from the stems; finely chop until you have 1 tablespoon.
2. Cut the cucumber in half lengthwise, then thinly slice into half-moons. Peel the carrots, then cut into 3-inch lengths. Cut each piece into thin wedges. Toss the carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake 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 if you prefer mild). Set aside.
4. In a medium bowl, combine the ground pork, minced lemongrass, lime zest, shallot, 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. Add the patties and cook until browned and no longer pink in the center, 4-5 minutes per side. Meanwhile, split the buns in half and place on another baking sheet. Toast in the oven until golden brown, 3-5 minutes. Once the carrots are done, sprinkle the remaining mint (to taste) and a squeeze of lime juice over the wedges.
6. Spread the sriracha mayo on the toasted buns, then fill with the burgers, 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 work well as substitutes. Just be sure to cook until no longer pink in the center.

What can I use instead of brioche buns?

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

How do I store leftovers?

Store the cooked patties and carrot fries separately in airtight containers in the refrigerator for up to 3 days. Reheat in a pan or oven.