Vietnamese food is one of my favourites. It’s a healthy balance between herbs, meats, spices and flavours that kick my tastes buds into over drive. The family loves it as much as I do and since it’s affordable, we eat Vietnamese almost as often as we do pizza. With several Vietnamese restaurants in Calgary, it’s fun to go out and try new ones.
There is never a dull moment when we decide to make some Vietnamese food at home. The kids love to help make salad rolls so we try to make them at least once a month. Fish sauce is a staple here so we buy the large size and use it in several dishes. And the kids adore fresh bean sprouts, cucumber and carrots.
Tips and tricks: make the patties bigger if you prefer manly sized burgers vs sliders. You should get 6 patties out of this lot. If you are short on time, don’t worry about pickling the vegetables for this burger. Fresh sliced cucumbers and peeled carrots work just fine. The sriracha mayo is pretty wicked, cut back on the sriracha if you don’t like the heat. Or add more if you like it spicy. Want to skip the bun? Use a lettuce cup to wrap up the deliciousness.
The flavours in the burger stand out so much I had to convince my 8 year old to not add any ketchup to the burger. He did add a little plain mayo and after a few bites he agreed. Then he proceeded to eat 3.
- ¼ cup sugar
- 1 cup rice wine vinegar
- 1 cup grated or peeled carrot strips
- ½ cup cucumber, chopped
- 2 scallions, sliced
- 2 lbs ground pork
- 2 tsp sesame oil
- 1 tbsp grated ginger
- 1 cloves minced garlic
- 2 tsp rice wine vinegar
- 2 tsp fish sauce
- 1 tsp brown sugar
- salt and pepper
- ½ cup fresh jalapeno peppers thinly sliced
- sprigs of fresh cilantro
- lettuce leaves
- Quick Pickles: In a bowl or small jar mix together sugar and rice wine vinegar, stirring until the sugar is dissolved. Add the carrot strips, cucumbers and scallions. Set aside in refrigerator until ready to use.
- Preheat grill to medium high.
- Place the pork in a mixing bowl and add in sesame oil, ginger, garlic, rice wine vinegar, fish sauce, brown sugar and a pinch of salt and pepper. Divide the meat into 10 equal parts, and form each part into a slider.
- Grill the burgers until the meat is no longer pink inside about 4-5 minutes per side.
- Assemble: On a bun slather on some sriracha mayo if using, add your burger, a piece of lettuce and about ¼ cup of the pickle mixture onto the burger. Sprinkle with fresh cilantro and thinly sliced jalapeno peppers.