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To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat.
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Set aside to marinate.
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Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
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If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
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To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate.
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Divide the mixture into 6 portions and form into round patties.
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Brush the grill rack with vegetable oil.
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Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through.
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Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
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Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
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Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top.
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Place the cucumber and chile slices on the bun bottoms and top with burger patties.
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Drain the carrot and daikon pickles and pile a generous amount atop each patty.
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Add the cilantro sprigs and the pate-smeared bun tops.
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Enjoy!
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Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes.
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Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe.
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If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger.
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For serving, burgers can be halved and skewered for a beautiful presentation and manageability.
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They go well with sweet potato french fries or taro chips!
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
