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Saigon beef sliders with carrot-cabbage slaw and avocado
One Pan Meal

Saigon beef sliders with carrot-cabbage slaw and avocado

4 Servings, 700 Calories/Serving

20 – 30 Minutes

Our house-made lemongrass paste brings bold flavor to a few simple ingredients in our fast, finger-food-friendly version of banh mi, the classic Vietnamese sandwich.

Ingredients

  • 6 scallions
  • 1 pound ground beef
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
  • Slider seasoning blend (fish sauce - coconut aminos)
  • ½ teaspoon red chile flakes (optional)
  • 2 limes
  • 6 or 7 sprigs fresh cilantro
  • 2 teaspoons Sriracha (optional)
  • ¼ pound shredded carrots
  • ¼ pound shredded cabbage
  • 2 avocados
  • 12 slider buns

Chef's Tip

For easier handling, in Step 1, refrigerate the ground beef mixture for 5 to 10 minutes before shaping. You can also lightly grease your hands with oil instead of water when forming the patties.

Nutrition per serving

Instructions

1

Make the burgers

  • Trim the root ends from the scallions; finely chop the scallions. Set aside half for the slaw.
In a medium bowl, combine the ground beef, lemongrass paste, seasoning blend, half the scallions, and as many chile flakes as you like. Season with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into twelve ½-inch-thick patties.

2

Cook the burgers

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches, add the patties and cook, turning once, until lightly browned, 2 to 3 minutes per side for medium. Transfer to a plate. Wipe out the pan.
While the burgers cook, prepare the carrot-cabbage slaw.

3

Make the carrot-cabbage slaw

  • Zest and juice the limes into a medium bowl.
  • Coarsely chop half the cilantro; strip the leaves from the remaining stems and set aside for garnish.
To the bowl with the lime zest and juice, add 1 to 2 teaspoons oil and as much Sriracha as you like and stir to combine. Add the carrots, cabbage, chopped cilantro, and remaining scallions and toss to coat. Season to taste with salt and pepper.

4

Prep the avocados; toast the buns

  • Cut the avocados in half. Remove the pits, scoop out the flesh, and cut the flesh into ¼-inch-thick slices for garnish.
In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.

5

Assemble the sliders

Place the bun bottoms, cut sides up, on a work surface. Top each with a burger, slaw, avocados, and remaining cilantro. Close with the bun tops.

6

Serve

Transfer the sliders to individual plates and serve any remaining slaw on the side.

Kids Can!

  • Juice the limes.
  • Strip the cilantro leaves from the stems for garnish.
  • Stir together the slaw.
  • Scoop out the avocados.
  • Serve the meal.

Protein: 31g (62% DV), Fiber: 10g (40% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4g, Saturated Fat: 7g (35% DV), Cholesterol: 70mg (23% DV), Sodium: 830mg (35% DV), Carbohydrates: 66g (22% DV), Total Sugars: 5g, Added Sugars (Buns contain trace amounts of sugar): 0g (0% DV).
Contains: Milk, Eggs, Fish, Tree Nuts, Wheat, Soybeans