Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Gianni #23
Servings: 6 burgers
This recipe won on Food Network's Utlimate Challenge, courtesy of Brigitte Nguyen. Looked and was judged overly spicy with the sliced jalapeños as posted, so I suggest at least seeding them, if not halving the quantity. Apart from that, I called it the winner before the dishes were even made; can't wait to try them.
For the Patties:
2 pounds ground pork
6 garlic cloves, minced
2 jalapeño chiles, seeded and diced
1 tablespoon minced ginger
2 tablespoons 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
For the Toppings:
6 good quality sesame-seed kaiser rolls, split
6 tablespoons salted butter, softened
6 tablespoons mayonnaise
6 tablespoons spreadable pork pâté or liver pâté
½ English cucumber, peeled and thinly sliced
2 jalapeño chiles, thinly sliced
18 fresh fresh cilantro stems
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.
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 ½ 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 pâté 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 pâté-smeared bun tops. Enjoy!
Pickled Daikon and carrot:
1½ cups julienned daikon radishes
1½ cups julienned carrots
¾ cup distilled white vinegar
¾ cup sugar
Combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.