Our Vietnamese Pork Burger is made with a special home made sauce called Nuoc Cham Dipping Sauce, giving the burger a spicier taste.
- 1 pound ground pork
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 3 tablespoons cilantro, minced
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1 kaffir lime leaf, julienned
- a few pinches chilli flakes
- 4 soft buns
- 1 cup grated carrot
- 1 cup grated daikon radish
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- Lettuce, for garnish
- Whole sprigs of mint and cilantro, for garnish
Nuoc Cham Dipping Sauce
- 1/4 cup sugar
- 1/3 cup hot water
- 1/3 cup Asian fish sauce
- 3 tablespoons fresh lime juice
- 3 garlic cloves, minced
- 1 tablespoon minced jalapeño
- 1 tablespoon finely grated fresh ginger
- 3 tablespoons unsalted roasted peanuts, finely chopped
- Fresh herbs for garnish
- Make the Nuoc Cham Dipping Sauce: In a bowl, whisk the sugar into the hot water until dissolved. Whisk in the remaining ingredients, except the garnishes. Transfer the nuoc cham to a serving bowl and reserve.
- Quick Pickles: Mix together sugar and rice wine vinegar, stirring until the sugar is dissolved. Using a vegetable peeler, shave long strips of carrot and daikon radish. Pour the pickling solution over the vegetables. Reserve in the refrigerator until ready to use.
- Prepare the Burgers: In a mixing bowl, combine pork, grated ginger, minced garlic, cilantro, oyster sauce, kaffir lime, and salt. Form into 4 patties.
- Light a charcoal grill using natural hardwood coals. Place the coals on one side of the grill. Grill the burgers on the edge of the fire, over high indirect heat, for roughly 3 to 4 minutes per side.
- Butter the buns and toast lightly on the grill, or in a sauce pan.
- Top the pork burgers with bit lettuce, sprigs of mint and cilantro, the quick-pickled carrot and daikon, and serve with the nuoc cham dipping sauce.