Ingredients

• ½ pound ground beef or pork
• 2 tablespoons finely chopped fresh lemongrass (or if frozen thawed)
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon freshly chopped garlic
• 1 tablespoon vegetable oil
• 1 tablespoon fish sauce
• 2 teaspoons soy sauce
• ½ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper

Preparation

In a medium bowl, combine the ground beef with the lemongrass, green onion, cilantro, garlic, oil, fish sauce, soy sauce, sugar, salt and pepper, and mix well. Set aside and season for 15 minutes, or refrigerate for as long as one day.

Build a hot charcoal fire or preheat a gas grill or the broiler. Divide the meat into 12 chunks and shape into a patty about two-three inches in diameter. I found lightly rolling the meat into a ball with very little pressure and then using a mayonnaise jar top to press down and shape burgers made just the right size. The less handling you do the better.

Cook on the hot grill until browned and cooked to your liking. Never press down with a spatula. You loose moisture and get a tougher burger.

If using grass-fed beef move to the side earlier than you think and off the direct heat. Try serving on the rarer side. Generally the marinade ensures that the burger remains juicy and is doesn’t stick. To broil, place in a roasting pan and slide under a broiler until cooked.

Serve with one of the following accompaniments: sweet chili sauce, ketchup or Vietnamese dipping sauce.

Lemongrass is available in more and more markets. If you live near an Asian specialty market try to get a one-pint tub of frozen, chopped lemongrass. Far less expensive, shortens prep time and ready whenever you need it.

Serves 6-12 (as sliders)

Recipe Source

Quick and Easy Vietnamese by Nancy McDermott