45 min
Vietnamese Bistro Burger
Recipe GLPRab6843555f526f
A Vietnamese-inspired burger featuring seasoned ground pork patties infused with garlic, ginger, five-spice, and lime, grilled until cooked through and served on buttered sesame kaiser rolls with creamy pâté and mayonnaise. Topped with tangy pickled daikon and carrot, fresh cucumber, jalapeños, and cilantro for an authentic Southeast Asian flavor profile.
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Ingredients
1½ cups daikon, julienned
1½ cups carrot, julienned
¾ cup distilled white vinegar
¾ cup sugar
2 pounds ground pork
6 cloves garlic cloves, minced
2 jalapeño chiles, seeded and diced
1 tablespoon fresh ginger, minced
2 tablespoons Vietnamese fish sauce (nuoc nam)
2 tablespoons soy sauce
1 tablespoon Chinese five-spice powder
2 tablespoons sugar
1 lime, zested and juiced
2 tablespoons vegetable oil
6 sesame-seed kaiser rolls, split
6 tablespoons salted butter, softened
6 tablespoons mayonnaise
6 tablespoons pork or liver pâté, spreadable
½ English cucumber, peeled and thinly sliced
2 jalapeño chiles, thinly sliced
18 sprigs fresh cilantro sprigs
Directions
In a bowl, combine the julienned daikon and carrot with the distilled white vinegar and sugar. Toss everything together until well coated. Let the mixture marinate at room temperature while you prepare the rest of the burger components.
Preheat your grill to medium-high heat. If using a charcoal grill, build a medium-hot fire and ensure the grill cover is ready. Alternatively, you can use a grill pan heated over medium-high heat on the stovetop.
In a large bowl, combine the ground pork, minced garlic, diced jalapeños, minced ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice. Mix everything together gently but thoroughly until all the seasonings are evenly incorporated. Divide the mixture into 6 equal portions and shape each into a round patty about 3/4 inch thick.
Brush the grill rack with vegetable oil to prevent sticking. Place the pork patties on the grill and cook for 6 to 7 minutes on the first side. Halfway through the first side, rotate each patty 90 degrees to create crosshatch grill marks. Flip the patties and cook for another 6 to 7 minutes on the second side, rotating 90 degrees halfway through as well. The patties are done when they reach an internal temperature of 160°F.
While the patties are finishing, brush the cut sides of each kaiser roll half with softened butter. Place the rolls cut-side down on the grill and toast for 1 to 2 minutes until golden brown and lightly crisped.
Remove all components from the grill. Spread 1 tablespoon of mayonnaise on the cut side of each roll bottom. Spread 1 tablespoon of pâté on the cut side of each roll top. Arrange the cucumber slices and sliced jalapeños on the mayo-coated roll bottoms, then top each with a grilled pork patty.
Drain the pickled daikon and carrot mixture, discarding the liquid. Place a generous mound of the pickled vegetables on top of each pork patty. Garnish with 3 fresh cilantro sprigs per burger, then crown with the pâté-coated roll tops.
