| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 6 burgers |
Ingredients
- 1 1/2 cups julienned daikon
- 1 1/2 cups julienned carrot
- 3/4 cup distilled white vinegar
- 3/4 cup sugar
- 2 pounds ground pork
- 6 cloves garlic, 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 to 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 or liver pate
- 1/2 English cucumber, peeled and thinly sliced
- 2 jalapeno chiles, thinly sliced
- 18 fresh cilantro sprigs
Instructions
- To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
- 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. Divide the mixture into 6 portions and form into round patties.
- Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
- Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
- 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. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy!
- Cook’s note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I’ve chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips!
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1020 |
| Total Fat | 67 g |
| Saturated Fat | 23 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 4 g |
| Sugar | 34 g |
| Protein | 35 g |
| Cholesterol | 178 mg |
| Sodium | 1457 mg |
Reviews
This recipe is perfect! I make it once a week! I sub cucumbers for the daikon.
Love this recipe. I didn’t have the pate but it was phenomenal! I have made it several times!
I made this recipe (without the pate or butter) and I have to say we loved it. The only thing is that it is a little bit of a wet patty (no breadcrumbs like a burger) and I wasn’t excepting that. It did cooked quickly on my griddle since I didn’t want it to fall apart on the grill. Again GREAT favors.
I am currently living in Vietnam and am happy with this recipe. I tried it tonight and had excellent results on the grill. I didn’t use pate or butter, and used extra herbs for crunch and taste in the burger. This recipe merits more use and reviews, as Vietnamese food is delicious and American-Vietnamese fusion will be a great food trend, at least at my house!
I had vegaterian guests over so I substitued gardenburgers for the pork and basted the patties with the marinade that would have gone into the meat. These were outrageously good! Lots of flavors going on here. This recipe was a huge hit. A definite make again.
This is a great recipie! Very fun and vey easy to put together. If you don’t like the heat of the jalepenos I would recommend grating some jalepeno into the mayo for some heat but not the intense heat of jalepeno slices.