Pork mince is mixed with chilli, soy sauce, fish sauce, coriander and ginger and made into patties which are barbecued and served in warm buns with mung sprouts, shaved cucumber, cos lettuce, tomatoes and sweet chilli and peanut sauce.
Put the chilli, garlic, soy and fish sauces, the coriander roots and stalks, sugar and ginger into a small food processor and process until smooth.
Place into a mixing bowl with the pork mince.
Mix well with clean hands.
Wash you hands but leave them wet and shape the mixture into 8 patties about 8cm in diameter by 1.5cm thick.
Put the chilli sauce, peanuts and lime juice in a small bowl and mix well. This is the sauce.
Brush the patties with oil and barbecue over moderate heat for about 6 minutes on each side or until cooked through.
To make one burger;
place the bottom half of one of the warm buns on a clean surface.
Place some Cos leaves, mung sprouts, tomatoes, a barbecued patty, cucumber ribbons, a spoonful of the sauce and coriander and mint leaves on top.
Place the top of the bun on top and serve.
Repeat for the other 7 buns.
1 Red chilli, sliced
2 Cloves garlic, sliced
45ml Japanese soy sauce
15ml Fish sauce
15g Coriander roots and lower stalks, well washed and sliced
30g Ginger, peeled and sliced
550g Pork mince
45ml Vegetable oil
200ml Thai sweet chilli sauce
75g Roasted unsalted peanuts, chopped coarsely
30ml Fresh lime juice
8 Soft white buns, warmed when needed in a hot oven for a few minutes
Leaves from 2 baby Cos lettuces
100ml Very fresh mung bean sprouts
6 Medium tomatoes, sliced
½ Cucumber, peeled, cucumber peeled into thin ribbons with a potato peeler
5g Coriander leaves, chopped
5g Mint leaves