Bahn Mi Burgers with Vietnamese Caramel BBQ Sauce

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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For the burgers:
1 pound ground pork
1 tablespoon garlic, grated
1 tablespoon ginger, grated
2 green onions, sliced
1 handful cilantro, chopped
1 tablespoon fish sauce
1 tablespoon cramel sauce (see below)
1 teaspoon lime zest
1 Thai chile, sliced
1/4 cup caramel sauce (see below)
4 buns
1/2 cup pickled carrots and daikon radish
12 slices cucumber
2 jalapeno peppers, thinly sliced
cilantro to taste
4 tablespoons mayonnaise

For the BBQ Sauce:
1/4 cup sugar
2 tablsepoons water
2 tablsepoons water
2 tablespoons fish sauce
1 lime (juice)
1 Thai chile, sliced
1 clove garlic, chopped
1 shallot, finely diced
2 teaspoons cornstarch
1 tablespoon water


For the burgers:
Mix the pork, garlic, ginger, green onion, cilantro, fish sauce, caramel sauce, lime zest and jalapeno. Form the mixture into 4 patties.

Grill over medium heat until cooked, about 4-6 minutes per side. Assemble burgers and enjoy.

Vietnamese Caramel BBQ Sauce:
A Vietnamese caramel sauce seasoned with fish sauce, lime juice and shallots

Servings: makes 1/4 cup

Melt the sugar into the water over medium heat and simmer until it turns a deep golden brown.

Mix the water, fish sauce and lime juice and carefully add the water, heating until the caramel dissolves.

Add the chile, garlic and shallots and simmer to reduce by half, about 3-5 minutes.

Mix the cornstarch into the water, mix it into the sauce and simmer until it thickens, about a minute.