Best 3 Vietnamese Pork Peanut Burgers Recipes
# Vietnamese Pork and Peanut Burgers: A Culinary Fusion of Southeast Asian Flavors
In the vibrant culinary landscape of Southeast Asia, Vietnamese cuisine stands out with its unique blend of fresh ingredients, aromatic herbs, and bold flavors. Among its many delectable offerings, the Vietnamese pork and peanut burger is a perfect embodiment of this culinary artistry, combining the savory richness of pork with the nutty crunch of peanuts, all wrapped in a soft and fluffy bun. This tantalizing dish is a symphony of textures and flavors that is sure to captivate your taste buds.
In this article, we present three mouthwatering variations of the Vietnamese pork and peanut burger, each offering a distinct flavor profile that caters to different preferences. The classic version stays true to the traditional recipe, using ground pork, peanuts, and a flavorful marinade to create a juicy and flavorful patty. The lemongrass pork burger adds a refreshing citrusy twist with the addition of lemongrass, creating a delightful balance of flavors. For those who prefer a vegetarian option, the tofu and peanut burger offers a hearty and protein-packed alternative, combining tofu, peanuts, and a blend of aromatic spices.
Whether you're a seasoned foodie or a home cook looking for a new culinary adventure, these Vietnamese pork and peanut burgers are sure to delight your senses and leave you craving for more. So gather your ingredients, fire up the grill, and embark on a culinary journey to the vibrant streets of Vietnam with these irresistible burger recipes.
VIETNAMESE PORK & PEANUT BURGERS
Mix up your midweek menu with these Asian-style burgers, made from pork mince and flavoured with oyster sauce, ginger and lime
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 35m
Yield Makes 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the pork, oyster sauce, spring onions, ginger, chilli flakes and lime zest. Shape the mixture into 4 patties using your hands. Heat the oil in a large frying pan over a medium heat, add the patties and cook for 8 mins each side until cooked through.
- To serve, put lettuce leaves on the bottom halves of the buns and squeeze over a little lime juice. Add the burgers, sprinkle over the peanuts and cover with the top halves of the buns. Serve with the remaining lime wedges and mayonnaise or sweet chilli sauce, if you like.
Nutrition Facts : Calories 523 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
VIETNAMESE BISTRO BURGER
Steps:
- To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
- 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.
- To make the Patties, 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 1/2 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 pate 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 pate-smeared bun tops. Enjoy!
- Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips!
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)
The Vietnamese names confuse me, but not the taste. It's all good! Recipe inspired by The Ravenous Couple blogspot.
Provided by gailanng
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using food processor, process garlic until finely pureed. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In a separate bowl, combine baking powder and water and stir. Mixture will bubble and foam. Add one drop of food coloring or caramel syrup (this adds color to the pork when grilled).
- Fold the baking powder into mixture and allow meat to chill for about 30 minutes to 1 hour or longer. The baking powder forms air bubbles and adds more bouncier or spongier texture.
- Refrigerate meat mixture a few hours to let it set for easier handling while forming patties, balls or flattened mini sausages. Keep a bowl of water handy and your hands wet for easy handling.
- Grill or pan fry about 4-5 minutes per side.
- Serve with Nuoc Cham and vermicelli (bean thread), if desired.
- To make Nuoc Cham: In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well.
- To make Bun Nem Noung: Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste. It should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process.
- Combine vermicelli in bowls with nem nuong (pork patties), fresh herbs, pickled carrots and daikon, fried shallots and/or crushed roasted peanuts and dress with Nuoc Cham (sauce).
Nutrition Facts : Calories 1086, Fat 49.7, SaturatedFat 18.2, Cholesterol 163.6, Sodium 2785.5, Carbohydrate 104.1, Fiber 3.7, Sugar 26.6, Protein 53
Tips:
- Prep your ingredients in advance: Chop the vegetables, mince the garlic and ginger, and measure out the spices and seasonings before you start cooking. This will help you save time and ensure that your burgers are cooked evenly.
- Don't overmix the meat: Overmixing can make the burgers tough. Gently combine the ingredients until they are just combined.
- Form the burgers gently: Use your hands to gently form the burgers into patties. Don't press down too hard, or the burgers will be dense and dry.
- Cook the burgers over medium heat: This will help prevent the burgers from burning on the outside while remaining raw on the inside.
- Use a meat thermometer: The best way to ensure that your burgers are cooked through is to use a meat thermometer. The internal temperature of the burgers should reach 160 degrees Fahrenheit (71 degrees Celsius).
- Let the burgers rest before serving: This will help the burgers retain their juices and prevent them from becoming dry.
Conclusion:
Vietnamese pork and peanut burgers are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering. With their combination of savory, sweet, and tangy flavors, these burgers are sure to be a hit with everyone who tries them. So next time you're looking for a new burger recipe, give these Vietnamese pork and peanut burgers a try. You won't be disappointed!
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