Saigon beef sliders with carrot-cabbage slaw
20 – 35 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.
In your bag
- 10 ounces ground beef
- Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
- 3 scallions
- 1 tablespoon coconut aminos
- 1 teaspoon fish sauce
- 1 lime
- 6 or 7 sprigs fresh cilantro
- 1 teaspoon sambal oelek (optional)
- ¼ pound shredded carrots (see Market Watch note)
- ¼ pound shredded cabbage (such as green or Savoy)
- 1 avocado
- 6 slider buns
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.
Because organic shredded carrots can be in short supply, you may get whole carrots or broccoli slaw in your bag instead. If whole carrots, trim the ends, peel, and use the coarse holes of a box grater to coarsely grate. If broccoli slaw, follow the instructions as written for the shredded carrots.
Calories: 870, Protein: 39g (78% DV), Fiber: 12g (48% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 90mg (30% DV), Sodium: 510mg (21% DV), Carbohydrates: 77g (26% DV), Total Sugars: 8g, Added Sugars: (Slider buns contain trace amounts of sugar): 0g (0% DV).
Contains: Milk, Eggs, Fish, Tree Nuts, Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.