---
title: Banh Mi-Style Burgers
source: "HelloFresh | https://www.hellofresh.com/recipes/banh-mi-style-burgers-617957000ed20267ff1a0624"
servings: 2
time_required: "35 minutes"
difficulty: Medium
allergens:
  - Milk
  - Soy
  - Wheat
  - Eggs
  - Fish
tags:
  - Beef
  - Burgers
  - Vietnamese-inspired
  - Quick
rating: 4.5
review_highlights:
  - theme: Flavor
    text: Many loved the unique, fresh flavors, with the ginger-infused patty and pickled veggie slaw creating a delicious banh mi-inspired burger.
  - theme: Ease of prep
    text: Some found prep time-consuming; consider pre-shredded carrots for quicker assembly.
image: "https://images.recipes.furrysalamander.com/banh-mi-style-burgers.avif"
---
Wash and dry all produce. Trim and thinly slice the @mini cucumber{1%unit} crosswise into rounds. Trim, peel, and grate the @carrot{1%unit} on the largest holes of a box grater. Roughly chop the @cilantro{2%tbsp}. Halve the @lime{1%unit}. Halve, peel, and thinly slice the @shallot{1%unit}. Cut the @potatoes{16%oz} into ½-inch-thick wedges. Peel and mince the ginger.

In a #medium bowl{}, combine the cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp @sugar{2%tsp}, and as much shallot as you like. Season with a big pinch of @salt{½%tsp} and @black pepper{¼%tsp}. Set aside to pickle.

Toss the potatoes on a #baking sheet{} with half the @garlic powder{½%tsp}, a large drizzle of @cooking oil{2%tbsp}, salt, and pepper. Roast on the top rack until golden brown and tender, ~{20%minutes}.

While the potatoes roast, in a #small bowl{}, combine the @mayonnaise{2%tbsp} with the @sweet thai chili sauce{1%tbsp} to taste.

In a second #medium bowl{}, combine the @ground beef{8%oz}, 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{2%unit}. 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.

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.