Vietnamese bistro burger
- For the pickled daikon and carrot
- 75g julienned white radish
- 75g julienned carrot
- 180ml distilled white vinegar
- 170g sugar
- For the burgers
- 1kg minced pork
- 6 cloves garlic, minced
- 2 jalapeno chillies, seeded, diced
- 1 tbsp minced ginger
- 2 tbsp Vietnamese fish sauce (nuoc nam)
- 2 tbsp soy sauce
- 1 tbsp Chinese five spice powder
- 2 tbsp sugar
- 1 lime, zested, juiced
- 2 to 3 tbsp vegetable oil, for brushing the griddle rack
- 6 good quality sesame-seed kaiser rolls, split
- 85g salted butter, softened
- 6 tbsp mayonnaise
- 6 tbsp spreadable pork or liver paté
- 1/2 cucumber, peeled, thinly sliced
- 2 jalapeno chillies, thinly sliced
- 18 fresh coriander sprigs
2) Prepare a medium-hot fire in a charcoal griddle with a cover, or preheat a gas griddle to medium-high. If a griddle is unavailable, simply heat a griddle pan over medium-high heat on the hob.
3) To make the burgers, combine the pork, garlic, diced chillies, ginger, fish sauce, soy sauce, five spice powder, sugar and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into six portions and form into round patties.
4) Brush the griddle rack with vegetable oil. Place the burgers on the rack and cook for 6 to 7 minutes per side, until cooked through. Turn the burgers 90 degrees halfway through cooking on each side, for griddle marks.
5) Spread the cut side of each roll half with 1/2 tbsp butter and griddle until golden brown, 1 to 2 minutes.
6) Spread 1 tbsp of the mayonnaise on the cut side of each roll bottom and 1 tbsp of the pate on the cut side of each roll top. Place the cucumber and chilli slices on the roll bottoms and top with burger patties.
7) Drain the carrot and daikon pickles and pile a generous amount on top of each burger. Add the coriander sprigs and the pate-smeared bun tops. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato or taro chips.
Cook's Note: These burgers can also be served on baguettes, if preferred, in which case the patties should be formed into oblong shapes. Baps are a bit softer and easier to manage, which is why I've chosen them for this recipe.
If available, buy a peppercorn paté, which adds a great hint of black pepper to the burger.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.