Our Vietnamese Pork Burger is made with a special home made sauce called Nuoc Cham Dipping Sauce, giving the burger a spicier taste. 

Serves: 4

 

Ingredients:

Pork Burger

  • 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

Toppings

  • 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

Direction:

  1. 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.
  2. 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.
  3. Prepare the Burgers: In a mixing bowl, combine pork, grated ginger, minced garlic, cilantro, oyster sauce, kaffir lime, and salt. Form into 4 patties.
  4. 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.
  5. Butter the buns and toast lightly on the grill, or in a sauce pan.
  6. 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.
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