Saigon beef sliders with carrot-cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Saigon beef sliders with carrot-cabbage slaw


2 Servings, 870 Calories/Serving

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.

Get delicious recipes with organic and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
  • 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

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.

Market Watch
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.

Nutrition per serving

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the burgers

  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Measure out 2 tablespoons [¼ cup] lemongrass paste; save the rest for another use.
  • 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, coconut aminos, fish sauce, 2 tablespoons [¼ cup] lemongrass paste, and half the scallions. Season with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties.


Cook the burgers

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


Make the carrot-cabbage slaw

  • Zest and juice the lime.
  • Coarsely chop half the cilantro. Remove any coarse stems from the remaining cilantro sprigs; set aside the leaves for garnish.
In a medium bowl, stir together the lime zest and juice, 1 to 2 teaspoons [2 to 3 tsp] oil, and as much sambal oelek as you like. Add the carrots, cabbage, chopped cilantro, and remaining scallions and toss to coat. Season to taste with salt and pepper.


Prep the avocado; toast the buns

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


Assemble the sliders

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



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

Kids Can!

  • Juice the lime.
  • Toss the slaw.
  • Scoop out the avocado.
  • Help assemble the sliders.

Similar Recipes