Lettuce-Wrapped Vietnemese Pork Burgers

Ingredients

• 0.3 cup asian fish sauce 
• 1 teaspoon pepper black plus more to taste
• 0.8 cup cilantro leaves 
• 6 servings cucumber spears peeled
• 4 tablespoon ginger fresh peeled roughly chopped
• 1 teaspoon ground coriander 
• 1.3 pound ground pork 
• 3  juice of lime juiced
• 2 tablespoon salt 
• 1 small shallots minced

Equipment

• food processor
• bowl
• grill
• grill pan

Directions

1. Add the onion, lemongrass, and ginger, to the bowl of a food processor. Process until finely chopped and paste like.
2. Transfer the onion mixture to a medium sized bowl; add the pork, 2 tablespoons fish sauce, soy sauce, salt, pepper, coriander and about ½ of the chili peppers (optional).
3. Mix them all together using your hands to assure that it is evenly mixed. Do not over mix.Shape the meat into 6 equal sized patties 3 or 4 inches in diameter. Refrigerate the patties at least one hour and up to 24 hours, so they are well chilled, and the flavors all meld together.Pre-heat a grill or grill pan to medium high heat. Grill the patties about 5 minutes per side for medium-rare (if using a charcoal grill, you will know the coals are ready when you can hold your hand 5 inches above the coals for just 3 or 4 seconds).Prepare the toppings:Stir the shallot, remaining ¼-cup fish sauce, limejuice, the remaining chilies (optional) in small bowl and set aside.Toss the shredded lettuce, cilantro, mint, carrot and daikon matchsticks, and “salad“ style in a medium bowl.
4. Add the dressing and toss well.To serve place each burger onto a whole lettuce leaf. Top with the “salad” of lettuce, cilantro, carrots and daikon. Wrap the leaf around the burger to hole the toppings in place.
5. Serve with the cucumber spears.