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1
Note the assembled patties require overnight marinating.
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2
So plan ahead!
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3
Place rice vinegar, water and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute.
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4
Remove from heat.
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5
Allow the mixture to cool.
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6
Divide in half.
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7
Form the ground chicken into 12 equal sized small patties and place them in a dish.
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8
Add the fish sauce into one of the bowls of sugar, water and rice wine vinegar.
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9
Mix well and pour over the ground chicken burgers.
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10
Put dish into the refrigerator to marinate overnight.
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11
The next day...Heat a skillet and add the oil on medium heat.
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12
Put some of the burgers into the pan (dont crowd the pan).
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13
Add the lemongrass and the garlic into the middle of the pan.
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14
You just want the burgers to be infused with with the lemongrass and the garlic.
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15
Cook for 3 -4 minutes per side.
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16
Remove cooked patties and finish cooking the rest.
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17
Pour the other half of the cooled vinegar mixture over the carrot, radish, and daikon in a bowl.
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18
Allow to stand for at least 30 minutes.
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19
Drain off the excess vinegar mixture after the vegetables have marinated.
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20
To assemble: Cut the rolls in half.
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21
Top the bottom half of each roll with a chicken patty.
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22
Then, top with 1 cucumber slice and some of the pickled vegetables.
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23
Top with the other half of the roll.
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24
Serve and enjoy!
