Saigon Burgers With Cucumber Pickle |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Believe me, the (Thai) fish sauce is necessary, and fish sauce does not make food taste fishy! It adds a taste dimension you need for this recipe. Easy recipe. With the cucumber pickle it looks great on a plate. Ingredients:
18 ounces ground pork (500 g) |
4 hamburger buns, fresh |
3 tablespoons brown sugar |
3 tablespoons fish sauce |
1 large onion, finely chopped |
3 garlic cloves, finely chopped |
3 ounces fresh bean sprouts (a punnet or two, weight not important) |
parsley sprig (or coriander leaves, for garnish) |
1 cucumber, long |
1 lime, juice of |
2 tablespoons sugar |
1 hot pepper, fresh, chopped (choose any strength you like) |
2 tablespoons fish sauce |
Directions:
1. Simmer the sugar, fish sauce and chopped onion in a pot for about 7 minutes, then pull aside to cool down.
2. Make the pickle: Slice the cucumber into long thin strips with a potato peeler or a mandolin. Mix the lime/lemon juice, hot pepper and fish sauce, drizzle over the cuke strips, mix well, and chill until ready to use.
3. Now add the cooled onion mixture as well as the garlic to the ground pork, and mix in well.
4. Divide into 4 and shape into patties.
5. Chill under cling film for at least 1 hour.
6. Grill over hot coals, or under the oven grill, or bake at 375 deg F/190 deg C until done.
7. Serve the pork patties on the sliced rolls, top with bean spouts and parsley or coriander leaves, and serve with the drained cucumber pickle on the side.
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