Vietnamese Bistro Burgers Recipe

Name: Vietnamese Bistro Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups julienned daikon radishes; 1 ½ cups julienned carrots; ¾ cup distilled white vinegar; ¾ cup sugar; 2 lbs ground pork; 6 garlic cloves, minced; 2 jalapeno chiles, seeded and diced; 1 tablespoon minced ginger; 2 tablespoons vietnamese fish sauce (nuoc nam); 2 tablespoons soy sauce; 1 tablespoon Chinese five spice powder; 2 tablespoons sugar; 1 lime, zested and juiced; 2 -3 tablespoons vegetable oil, for brushing the grill rack; 6 good quality sesame-seed kaiser rolls, split; 6 tablespoons salted butter, softened; 6 tablespoons mayonnaise; 6 tablespoons spreadable pork pate or 6 tablespoons liver pate; 12 English cucumber, peeled and thinly sliced; 2 jalapeno chiles, thinly sliced; 18 fresh fresh cilantro stems

Servings: persons

1 ½ cups julienned daikon radishes
1 ½ cups julienned carrots
¾ cup distilled white vinegar
¾ cup sugar
2 lbs ground pork
6 garlic cloves, minced
2 jalapeno chiles, seeded and diced
1 tablespoon minced ginger
2 tablespoons vietnamese fish sauce (nuoc nam)
2 tablespoons soy sauce
1 tablespoon Chinese five spice powder
2 tablespoons sugar
1 lime, zested and juiced
2 -3 tablespoons vegetable oil, for brushing the grill rack
6 good quality sesame-seed kaiser rolls, split
6 tablespoons salted butter, softened
6 tablespoons mayonnaise
6 tablespoons spreadable pork pate or 6 tablespoons liver pate
12 English cucumber, peeled and thinly sliced
2 jalapeno chiles, thinly sliced
18 fresh fresh cilantro stems

1
To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat.
2
Set aside to marinate.
3
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
4
If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
5
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.
6
Divide the mixture into 6 portions and form into round patties.
7
Brush the grill rack with vegetable oil.
8
Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through.
9
Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
10
Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
11
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.
12
Place the cucumber and chile slices on the bun bottoms and top with burger patties.
13
Drain the carrot and daikon pickles and pile a generous amount atop each patty.
14
Add the cilantro sprigs and the pate-smeared bun tops.
15
Enjoy!

2865

kcal

Calories

214

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 ½ cups julienned daikon radishes, 1 ½ cups julienned carrots, ¾ cup distilled white vinegar, ¾ cup sugar, and more.

Yes, Vietnamese Bistro Burgers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Bistro Burgers

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