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Donna Cavalier

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Banh Mi Burgers with Vietnamese style Lemongrass Pork and Sriracha Mayo

Banh Mi Burgers with Vietnamese style Lemongrass Pork and Sriracha Mayo finished plate
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This was an interesting new dish. It was interesting, but probably not something we would try again. Still, I liked working with things I’d never really worked with, such as lemongrass. Never knew this ever existed. Honestly, I’m not sure what the point of it was. I tasted it before I used it in the burger, and it didn’t really have a flavor. But at least now I know what it is. I’d also never used fresh mint in any recipes, so this was a new experience. The mint gave the dish what I would think of as a meditteranean flavor. Of course, Gail can’t eat spicy foods, so I left the sriracha sauce out of her mayo. Also, the thai seasoning packet was spicy, so I looked at the ingredients, and made my own version of it without the pepper. It included cinnamon, so that was a new flavor to throw into a dinner.

Neither of us really liked the carrot fries much, but the dogs loved them! The burger was an interesting flavor but not so interesting that I’d want to eat it often.


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Glance through the recipe instructions before you begin. Some recipes ask you to chop veggies in the middle of the process, usually while something else is cooking on the stove. I recommend ignoring those instructions. Instead, prep all your veggies before you do anything else. (You can preheat your oven during this time). If you are anything like me, trying to chop vegetables while watching over the cooking process will usually end up with overcooked or burned food, or even knicked fingers.

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