Saigon Burgers
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.
Ingredients
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
25g Sugar
30g Ginger, peeled and sliced
4g Salt
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 an iceberg lettuce
100g mung bean sprouts
6 Medium tomatoes, sliced
½ Cucumber, peeled, cucumber peeled into thin ribbons with a potato peeler
Coriander leaves, chopped
Mint leaves
Method
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, and 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 lettuce 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