• Vietnamese Pork Burger

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Bold, Juicy Vietnamese-Flavored Pork Burger

By Andrew Zimmern

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. 

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