Banh Mi-Style Burgers

🥘 Ingredients

• black pepper
  ¼ tsp
• carrot
  1 unit
• cilantro
  2 tbsp
• cooking oil
  2 tbsp
• garlic powder
  ½ tsp
• ground beef
  8 oz
• lime
  1 unit
• mayonnaise
  2 tbsp
• mini cucumber
  1 unit
• potato buns
  2 unit
• potatoes
  1 lb
• salt
  ½ tsp
• shallot
  1 unit
• sugar
  2 tsp
• sweet thai chili sauce
  1 tbsp

🍳 Cookware

• medium bowl
• baking sheet
• small bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice the mini cucumber crosswise into rounds. Trim, peel, and grate the carrot on the largest holes of a box grater. Roughly chop the cilantro . Halve the lime . Halve, peel, and thinly slice the shallot . Cut the potatoes into ½-inch-thick wedges. Peel and mince the ginger.

   mini cucumber: 1 unit, carrot: 1 unit, cilantro: 2 tbsp, lime: 1 unit, shallot: 1 unit, potatoes: 1 lb
2. 

   2

   In a medium bowl , combine the cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp sugar , and as much shallot as you like. Season with a big pinch of salt and black pepper . Set aside to pickle.

   sugar: 2 tsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Toss the potatoes on a baking sheet with half the garlic powder , a large drizzle of cooking oil , salt, and pepper. Roast on the top rack until golden brown and tender, ⏱️ 20 minutes .

   garlic powder: ½ tsp, cooking oil: 2 tbsp
4. 

   4

   While the potatoes roast, in a small bowl , combine the mayonnaise with the sweet thai chili sauce to taste.

   mayonnaise: 2 tbsp, sweet thai chili sauce: 1 tbsp
5. 

   5

   In a second medium bowl , combine the ground beef , minced ginger, ponzu, remaining cilantro, remaining garlic powder, 1 tsp sugar, and ¼ tsp salt. Form the mixture into two patties, each slightly wider than a potato buns . Heat a large drizzle of oil in a large pan over medium heat. Add the patties and cook to desired doneness, ⏱️ 3 minutes per side.

   ground beef: 8 oz, potato buns: 2 unit
6. 

   6

   While the patties cook, halve and toast the buns. Spread as much chili mayo as you like onto the cut sides of the top buns. Fill the buns with the patties and some pickled veggie slaw. Divide the burgers between plates and serve with the garlic potato wedges and remaining pickled veggie slaw on the side, with any remaining chili mayo as a dipper.