Wine Varietal: Cabernet Sauvignon
2 lbs Ground Pork
3 Garlic Cloves, minced
1 tablespoon Fish Sauce
2 tablespoon Lemongrass, minced
1 teaspoon Ground Black Pepper
2 tablespoon Hoisin Sauce
1 tablespoon Sugar, granulated
2 tablespoon Vegetable Oil
1 small Red Onion, thinly sliced into rings
1 cup Carrot, shredded
1 cup Green Lettuce, shredded
1/2 cup Rice Vinegar
1/4 cup Water
2 tablespoon Sugar, granulated
1/2 teaspoon Salt
1 teaspoon Chili Garlic Sauce
1 cup Mayonnaise
2 tablespoon Cilantro, chopped
2 tablespoon Lime Zest, minced
6 good-quality sesame-seed hamburger buns, split
2 tablespoon vegetable oil, for brushing on the grill rack
Preheat gas grill to medium-high heat or prepare coals to medium-high heat in charcoal grill.
To make pickled salad, combine rice vinegar, water, 2 tablespoon of sugar, salt and chili garlic sauce together in a bowl and whisk until sugar and salt are dissolved. Add onions and carrots to vinegar mixture and mix to evenly coat. Set aside to let it marinate for 30 minutes then drain.
To make cilantro lime mayo, combine mayo, cilantro, and lime zest in a bowl and mix well.
To make patties, combine ground pork, garlic, fish sauce, lemongrass, black pepper, hoisin sauce, remaining 2 tablespoon of sugar and vegetable oil and mix to thoroughly combined. Divide into 6 equal portions and form into patties to fit size of buns.
When grill reaches medium-high heat, brush grill grates with oil. Place patties on grill and cook for 5 to 7 minutes. Then turn over patties and cook another 5 to 7 minutes, until cooked through.
Place buns cut side down onto the grill to lightly toast for 1 to 2 minutes.
To assemble burgers, generously spread cilantro lime mayo on each side cut side of buns. Place a grilled patty on top of the bottom bun, top with pickled onions and carrots and shredded lettuce in equal portions. Add top of bun and serve.