Vietnamese Burger with Pickled Vegetables

Vietnamese cuisine has caught up with Japanese in popularity in recent years, and this is not surprising. Indeed, thanks to the French influence, Vietnamese cuisine has many dishes that are understandable to Europeans, but with a spicy Asian flavor. Our burger is a confirmation of this - it is impossible to refuse a tender lamb cutlet with crispy pickled vegetables.

Ingredients

• 500 g minced lamb
• 1 stem of lemongrass
• 2 cloves of garlic
• 1 red chili
• 4 sprigs of mint
• 8-10 sprigs of cilantro
• 1 tbsp. l. fish sauce
• salt
• 1 red onion
• 1 medium cucumber
• 6 radishes
• 100 ml rice vinegar
• 3 tbsp. l. Sahara
• 2-3 cloves of garlic
• 1 red chili
• juice of 1 lime
• 2 tbsp. l. fish sauce
• salt
• 4 burger buns
• lettuce leaves
• cilantro

Directions

1. Prepare pickled vegetables. Peel the onion and cut into thin rings. Place the onion in a bowl with a pinch of salt, cover with boiling water and let stand for 10 minutes.
2. Peel and finely chop the garlic and chili. Pour rice vinegar into a saucepan, add sugar and bring to a boil. Remove from heat and add garlic and chili, pour in lime juice and fish sauce, stir.
3. Cut the cucumber into semicircles, the radish into circles. Place vegetables in a bowl and cover with half of the hot marinade. Drain the onion and cover with the remaining marinade. Marinate vegetables for at least 2 hours.
4. Make burgers. Remove the top leaves from the lemongrass and crush the stem with a heavy cleaver or hammer to beat the meat. Chop the lemongrass and place in the blender bowl. Add peeled garlic and seedless chili, mint leaves, and cilantro. Pour in fish sauce and chop into a paste.
5. Mix the minced meat with the spicy pasta. Salt, mix well and mold 4 cutlets.
6. Preheat a grill pan, lightly brush with oil. Fry the cutlets for 5 minutes. on each side until done.
7. Cut the buns in half lengthways and brown them lightly. Place lettuce leaves on the bun, place the pickled vegetables, shaking off the marinade. Place the cutlet and pickled onion. Add the cilantro sprigs and cover with the second part of the bun. If necessary, skewer the burger together and serve immediately.