Vietnamese Pork Burgers
Submitted by smullins
Grilled pork patties loaded with garlic, scallions, and soy sauce, then wrapped in lettuce leaves with hoisin, crushed peanuts, and fresh cilantro. Bunless and bursting with flavor.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minSkip the bun and grab a lettuce leaf. These Vietnamese pork burgers take ground pork seasoned with garlic, scallions, soy sauce, and a kick of cayenne, then grill them until charred and juicy.
The serving is what makes them special. Each hot patty gets a smear of hoisin sauce, a wrap of crisp lettuce, a shower of crushed roasted peanuts, and a handful of fresh cilantro.
Every bite is crunchy, savory, nutty, and fresh all at once. They’re ready in 30 minutes and they’ll change your whole burger game.
Chef’s Tips
- Don’t overwork the meat when mixing. A light hand keeps the patties tender, not rubbery.
- Make the patties slightly thinner than you think they should be. They’ll puff up on the grill.
- Use butter lettuce or large romaine leaves. You want something sturdy enough to wrap around the patty without tearing.
Variations
- Thread the pork mixture onto lemongrass stalks instead of forming patties for Vietnamese-style kebabs.
- Add a drizzle of sriracha or a spoonful of sambal oelek for extra heat.
- Swap pork for ground chicken or turkey for a leaner version.
Ingredients
Directions
Mix meat with garlic, onions, soy sauce, peanut oil, sugar and Tabasco or cayenne.
Form into patties and grill until cooked through.
Serve each grilled patty spread with hoisin sauce, wrapped in a leaf of lettuce, sprinkled with peanuts and cilantro.
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