Lettuce-Wrapped Vietnemese Pork Burgers

Add the onion, lemongrass, and ginger, to the bowl of a food processor. Process until finely chopped and paste like.

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).

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.

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.

Serve with the cucumber spears.