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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
7 g
Cilantro
4 tbsp
Mayonnaise
(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
Jalapeño
1 tbsp
White Wine Vinegar
(Contains Sulphites)
30 g
Ginger
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
2 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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
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.
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).
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!)
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.
