Grilled Banh Mi-Inspired Sausage Burgers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Grilled Banh Mi-Inspired Sausage Burgers

Grilled Banh Mi-Inspired Sausage Burgers

with Hoisin Mayo and Potato Wedges

Fire up the grill for this umami-packed burger inspired by the loveable banh mi sandwich! Pickled veggies, hoisin mayo and cilantro top off a ginger and garlic-packed sausage patty! A burger isn't complete without potatoes so you'll put some wedges in the oven to bake while you tend the grill.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Mild Italian Sausage, uncased

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

7 g


4 tbsp


(Contains Egg, Mustard)

66 g

Mini Cucumber

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

28 g

Spring Mix

460 g

Russet Potato

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 unit


1 tbsp

White Wine Vinegar

(Contains Sulphites)

30 g


¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

2 tsp


1 tbsp


¼ tsp


0.06 tsp



Nutrition Values

Calories1010 kcal
Fat48 g
Saturated Fat10 g
Carbohydrate110 g
Sugar22 g
Dietary Fiber6 g
Protein32 g
Cholesterol95 mg
Sodium2150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Box Grater
Small pot
Small Bowl
Medium Bowl


Bake potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Halve cucumber lengthwise, then cut into 1/4-inch half-moons Peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Halve buns

Pickle veggies

Add cucumbers, jalapeños, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer veggies, including pickling liquid, to a small bowl. Place in the fridge to cool.

Form patties

Meanwhile, add sausage, panko, soy sauce, grated ginger, 1 tbsp hoisin sauce (dbl for 4 ppl) to a medium bowl. Season with 1/2 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl), then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!)Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

Grill patties and buns

Add patties to one side of the grill. Reduce heat to medium. Close lid and grill patties, flipping once, until cooked through, 4-5 min per side.** When patties are almost done, add buns to other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Stir together mayo, cilantro and remaining hoisin sauce in a small bowl. Spread 1 tbsp hoisin mayo (dbl for 4 ppl) over bottom buns, then stack with spring mix, patties and pickled veggies. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining hoisin mayo on the side for dipping.

Meal right image

Explore Similar Recipes

Meal left image