Saigon beef sliders with lemongrass and carrot-cabbage slaw

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

Saigon beef sliders with lemongrass and carrot-cabbage slaw

Saigon beef sliders with lemongrass and carrot-cabbage slaw

Soy-Free, Protein Plus

2 Servings, 720 Calories/Serving

20–35 Minutes

Inspired by the harmonious flavors of Vietnamese banh mi, we tuck lemongrass-seasoned beef patties into toasted slider buns, then finish with a zesty slaw and creamy guac.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground beef
  • 3 organic scallions
  • Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1 tablespoon sambal oelek (optional)
  • ¼ pound organic shredded carrots
  • ¼ pound organic shredded cabbage
  • 6 slider buns
  • 2 ounces guacamole
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 dampening them with water when forming the patties.

Nutrition per serving

Calories 720, Total Fat 37g (47% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 770mg (33% DV), Total Carb. 68g (25% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 3g Added Sugars, 6% DV), Protein 29g
Contains: Milk, Eggs, Wheat

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, Sesame.

Instructions

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

Wash produce before use

1

Make the patties

  • 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.
  • 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, and half the scallions. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties.

2

Cook the patties

In a large frying pan over medium-high heat, warm 2 teaspoons [1 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. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the patties cook, prepare the slaw.

3

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 teaspoon [2 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.

4

Toast the buns

In the same pan used for the patties, working in batches if needed, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

5

Assemble the sliders

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

Serve

Transfer the sliders to individual plates and serve any remaining slaw on the side.
Kids Can!
  • Juice the lime.
  • Remove the coarse stems from the cilantro sprigs.
  • Top the sliders with guacamole and cilantro.
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