Bold, Juicy Vietnamese-Flavored Pork Burger
While I love a good ol’ traditional beef burger, this pork burger packed with Vietnamese flavors is a worthy alternative. The fragrant herbs, sweet-and-spicy dipping sauce, and pickled carrots and daikon radish adds a fresh, tangy component that’s perfect on a hot day.
Vietnamese Pork Burger
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 chile 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
Instructions
SERVINGS: 4
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 saute pan.
Top the pork burgers with bibb lettuce, sprigs of mint and cilantro, the quick-pickled carrot and daikon, and serve with the nuoc cham dipping sauce.
Photograph by Madeleine Hill.
