Lemongrass Burgers & Cabbage Slaw with Sriracha Mayonnaise & Pickled Carrots

Lemongrass Burgers & Cabbage Slaw

with Sriracha Mayonnaise & Pickled Carrots

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s recipe takes inspiration from the vibrant flavors of the Vietnamese bánh mì sandwich. Though “bánh mì” refers to the bread (typically baguette), we’re adapting the sandwich’s toppings and condiments to elevate hearty burgers. For a unique touch, we’re mixing our beef with fresh lemongrass, a citrusy ingredient used in Southeast Asian cooking. Quick-pickled shredded carrots create a deeply refreshing layer between beef and bun—slathered with a combination of mayo and sriracha, for a creamy, spicy finish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
fresh
ingredients
Lemongrass Burgers & Cabbage Slaw with Sriracha Mayonnaise & Pickled Carrots
Title
time-saving
tips & techniques
Lemongrass
Mayonnaise
Potato Buns
Red Cabbage
Garlic
Persian Cucumber
How To: Peel Garlic
Carrots
White Wine Vinegar
Sugar
Sriracha
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sriracha mayonnaise:
1 Prepare the ingredients & make the sriracha mayonnaise:

Wash and dry the fresh produce. Cut out and discard the cabbage core; large dice the leaves. Thinly slice the cucumber into rounds. Peel the carrots and grate on the large side of a box grater. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the lemongrass core. Halve the buns. In a bowl, combine the mayonnaise and as much of the sriracha as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste.

Make the slaw:
2 Make the slaw:

In a medium bowl, combine the cabbage, cucumber, half the sugar, half the vinegar, and 2 teaspoons of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Pickle the carrots:
3 Pickle the carrots:

While the slaw marinates, in a small pot, combine the carrots, remaining sugar, remaining vinegar, a big pinch of salt and 1/4 cup of water. Heat to boiling on high. Once boiling, cook, stirring frequently, 30 seconds to 1 minute, or until the sugar has dissolved. Turn off the heat. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Form & cook the patties:
4 Form & cook the patties:

While the carrots cool, in a large bowl, combine the ground beef, garlic paste and lemongrass; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place. Carefully drain off and discard any drippings from the pan. Rinse and wipe out the pan.

Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the same, dry pan. Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

Assemble the burgers & plate your dish:
6 Assemble the burgers & plate your dish:

Divide the sriracha mayonnaise among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and pickled carrots (draining before adding). Complete the burgers with the bun tops. Divide the burgers and slaw between 2 dishes. Enjoy!

Tips from Home Chefs

See Plans

Lemongrass Burgers & Cabbage Slaw

Prepare the ingredients & make the sriracha mayonnaise:
How To: Hold a Chef's Knife
How To: Peel a Carrot
1 Prepare the ingredients & make the sriracha mayonnaise:

Wash and dry the fresh produce. Cut out and discard the cabbage core; large dice the leaves. Thinly slice the cucumber into rounds. Peel the carrots and grate on the large side of a box grater. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the lemongrass core. Halve the buns. In a bowl, combine the mayonnaise and as much of the sriracha as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste.

2 Make the slaw:

In a medium bowl, combine the cabbage, cucumber, half the sugar, half the vinegar, and 2 teaspoons of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:
Pickle the carrots:
3 Pickle the carrots:

While the slaw marinates, in a small pot, combine the carrots, remaining sugar, remaining vinegar, a big pinch of salt and 1/4 cup of water. Heat to boiling on high. Once boiling, cook, stirring frequently, 30 seconds to 1 minute, or until the sugar has dissolved. Turn off the heat. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Form & cook the patties:

While the carrots cool, in a large bowl, combine the ground beef, garlic paste and lemongrass; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place. Carefully drain off and discard any drippings from the pan. Rinse and wipe out the pan.

Form & cook the patties:
Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the same, dry pan. Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

6 Assemble the burgers & plate your dish:

Divide the sriracha mayonnaise among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and pickled carrots (draining before adding). Complete the burgers with the bun tops. Divide the burgers and slaw between 2 dishes. Enjoy!

Assemble the burgers & plate your dish:
Browse Steps
1 of 6