Lemongrass Pork Burgers

🥘 Ingredients

• brioche buns
  2 pack
• carrots
  1 bunch
• ground pork
  1 lb
• lemongrass
  2 stalks
• lime
  1
• mayonnaise
  3 tbsp
• mint
  1 bunch
• pepper
  1 pinch
• salt
  1 pinch
• shallot
  1
• soy sauce
  2 tbsp
• sriracha
  2 tbsp
• thai seasoning blend
  1 tsp
• vegetable oil
  2 tbsp

🍳 Cookware

• baking sheet
• small bowl
• bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim the bottom inch and papery shoots from lemongrass , then peel off outer layers until you reach the tender core. Finely mince the core. Zest, then halve lime . Halve, peel, and finely chop shallot . Pick mint leaves from stems and finely chop until you have 1 tbsp.

   lemongrass: 2 stalks, lime: 1, shallot: 1, mint: 1 bunch
2. 

   2

   Preheat the oven to 400°F. Peel carrots and cut into 3-inch lengths, then slice each piece into wedges. Toss carrots on a baking sheet with a drizzle of vegetable oil and a pinch of salt and pepper . Bake until lightly browned and tender ⏱️ 15 minutes , tossing halfway through.

   carrots: 1 bunch, vegetable oil: 2 tbsp, salt: 1 pinch, pepper: 1 pinch
3. 

   3

   In a small bowl , combine mayonnaise , a squeeze of lime juice, and up to half the sriracha (use less if you prefer it milder). Set aside.

   mayonnaise: 3 tbsp, sriracha: 2 tbsp
4. 

   4

   In a bowl , combine ground pork , minced lemongrass core, lime zest, chopped shallot, soy sauce , half the chopped mint, thai seasoning blend , and remaining sriracha (use less seasoning and sriracha if you prefer less heat). Season with salt and pepper. With your hands, shape the mixture into two evenly sized patties.

   ground pork: 1 lb, soy sauce: 2 tbsp, thai seasoning blend: 1 tsp
5. 

   5

   Heat a drizzle of vegetable oil in a large pan over medium heat. Add the pork patties to the pan and cook until browned and cooked through ⏱️ 4 minutes per side. Meanwhile, split brioche buns in half and place on another baking sheet. Toast in the oven until golden brown ⏱️ 3 minutes . Once carrots are done, sprinkle remaining mint to taste and a squeeze of lime juice over the wedges.

   brioche buns: 2 pack
6. 

   6

   Spread the sriracha mayo on the buns, then top with the cooked pork patties and any remaining mint to taste. Serve with the carrot fries on the side.