Vietnamese Five-Spice Pork Burgers, a finalist in the 2007 Sutter Home Build a Better Burger Recipe Contest, are inspired by traditional Vietnamese sandwiches with a mix of cool and spicy flavors.
Every bite of these burgers is made better with Sutter Home Moscato.
PICKLED DAIKON AND CARROT
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 jalapeño chiles, seeded and diced
1 tablespoon minced ginger
2 tablespoons Vietnamese fish sauce (nuoc man)
2 tablespoons soy sauce
1 tablespoon Chinese 5-spice powder
2 tablespoons sugar
Zest and juice of 1 lime
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 good-quality sesame-seed hamburger buns, split
6 tablespoons mayonnaise
1 English cucumber, thinly sliced
2 jalapeño chiles, thinly sliced
18 fresh cilantro sprigs
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the pickled daikon and carrot combine all of the ingredients in a small bowl, tossing well to coat. Cover and set aside.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for 4 to 6 minutes on each side. During the final 2 minutes place the buns, cut side down, on the outer edges of the grill to lightly toast.
To assemble the burgers, spread some mayonnaise on each bun bottom and top with a patty. Add cucumbers, jalapenos, and cilantro. Drain the carrot and daikon pickles and top each burger with 1/3 cup.
Add the bun tops and serve.