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Lettuce-Wrapped Vietnemese Pork Burgers

Lettuce Wrap Vietnemese Pork Burgers
By jgreghenry Published September 24, 2009

Description

Pick these up with your hands and have a low-carb (messy) good time!

Prep time: 5 minutes
Yield:1 ()

Ingredients:

  • 1 small onion roughly chopped
  • 2 six-inch piece (tender bottom section only) lemongrass, finely chopped
  • 4 T fresh ginger, peeled and roughly chopped
  • 1.25 lb ground pork
  • 0.25 c plus 2 tablespoons asian fish sauce
  • 2 T salt
  • 1 t black pepper, plus more to taste
  • 1 t ground coriander
  • 2 thai bird chilies, thinly sliced cross wise (optional)
  • 1 small shallot, minced
  • 3 limes, juiced
  • 2 heads of bibb or green leaf lettuce, 6 good sized, well-shaped leaves left whole; the rest roughly shredded- slaw style
  • 0.75 c cilantro, leaves only
  • 0.5 c carrots cut into “matchsticks”
  • 0.5 c daikon radish cut into “matchsticks”
  • 0 cucumber spears, peeled

Summary

Yield
Servings
Prep time5 minutes
RecipeAsian Eclectic Lunch Meat Summer
Ingredientssoy sauce shallot pork lettuce daikon cucumber cilantro carrots asian fish sauce

Directions

Prepare the burgers:
Add the onion, lemongrass, and ginger, to the bowl of a food processor. Process until finely chopped and paste like. Transfer the onion mixture to a medium sized bowl; add the pork, 2 tablespoons fish sauce, soy sauce, salt, pepper, coriander and about 1/2 of the chili peppers (optional). Mix them all together using your hands to assure that it is evenly mixed. Do not over mix.

Shape the meat into 6 equal sized patties 3 or 4 inches in diameter. Refrigerate the patties at least one hour and up to 24 hours, so they are well chilled, and the flavors all meld together.

Pre-heat a grill or grill pan to medium high heat. Grill the patties about 5 minutes per side for medium-rare (if using a charcoal grill, you will know the coals are ready when you can hold your hand 5 inches above the coals for just 3 or 4 seconds).

Prepare the toppings:
Stir the shallot, remaining 1/4-cup fish sauce, limejuice, the remaining chilies (optional) in small bowl and set aside.

Toss the shredded lettuce, cilantro, mint, carrot and daikon matchsticks, and “salad“ style in a medium bowl. Add the dressing and toss well.

To serve place each burger onto a whole lettuce leaf. Top with the “salad” of lettuce, cilantro, carrots and daikon. Wrap the leaf around the burger to hole the toppings in place. Serve with the cucumber spears.

Notes:

serves 6