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

Saigon beef sliders with carrot-cabbage slaw and avocado

2 Servings, 770 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.


  • 3 scallions
  • 10 ounces ground beef
  • Sun Basket lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - olive oil - salt)
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • ¼ teaspoon red chile flakes (optional)
  • 1 lime
  • 6 or 7 sprigs fresh cilantro
  • 1 teaspoon Sriracha (optional)
  • ¼ pound shredded carrots
  • ¼ pound shredded cabbage
  • 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.

Nutrition per serving



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, coconut aminos, fish sauce, 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 six ½-inch-thick patties.


Cook the burgers

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. 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.


Make the carrot-cabbage slaw

  • Zest and juice the lime.
  • Coarsely chop half the cilantro; strip the leaves from the remaining stems and set aside for garnish.
In a medium bowl, stir together the lime zest and juice, 1 to 2 teaspoons oil, and as much Sriracha 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. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
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.


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.

Protein: 39g (78% DV), Fiber: 12g (48% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 90mg (30% DV), Sodium: 950mg (40% DV), Carbohydrates: 74g (25% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Fish, Wheat, Soybeans