The Shack Burger

Ingredients

Recipe by Viet Shack

250g lean minced beef
250g lean minced pork
2 strands of smoky bacon
1 organic egg
5 baby Asian shallots
1 stalk of lemongrass
2 cloves of garlic
1 carrot
1 small chilli
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp fish sauce
1 lime
1 lemon
Cucumber
Sriracha sauce
Mayonnaise
½ tbsp sesame oil (plus a small dash for later)
2 tbsp nut oil (or any you have)
Small bunch of coriander
8 mint leaves
Crispy shallots
Rice wine vinegar
Brioche buns
1 big pinch of five-spice powder
Salt
Pepper
Brown sugar

Method


Combine the minced pork and beef, add two pinches of salt and pepper and mix well. Keep tap-chopping the bacon until minced and then add to the bowl along with the lemongrass (finely chopped after removing the hard end and outer layer), garlic, chilli, shallots and mint leaves. Sprinkle in the five-spice powder, and add fish sauce, both soy sauce varieties, one and a half tablespoons of the brown sugar, sesame oil and nut oil. Mix together like kneading bread [NB – see issue 12 for a description of how to knead bread], spending at least five minutes to break down all muscle fibres and extract all flavours from the ingredients into the meat. Leave in the fridge overnight – or for at least three hours.

In the meantime, pickle the carrots the simple way, because our way is a secret way. Grate the carrots and leave to a side. Use the juice of the lemon and lime, add brown sugar (start with one tablespoon and add more if too sour) and a touch of rice wine vinegar and a small dash of sesame oil. Keep mixing until all sugar has dissolved, then add carrots and leave in the fridge for the same amount of time as the meat.

Grease your hands with some oil and start making patties from the meat. Put them on the BBQ for four minutes each side, or just use a griddle pan with nut oil. Toast up the brioche and add your patties, along with a squeeze of mayo, a big squeeze of Sriracha, sprinkle a handful of crispy shallots, thin slices of cucumber, some coriander, some fresh, thinly sliced shallots and top it all off with a sunny side up fried egg (genuine Vietnamese street style).

@VietShack