VIETNAMESE PORK BURGERS

Serves: 6

■ 1 tbsp (15 ml) canola oil

■ 1/4 cup (60 ml) finely chopped lemon grass stalk

■ 1/4 cup (60 ml) finely chopped onion or shallots

■ 1 tbsp (15 ml) finely chopped fresh ginger

■ 2 kaffir lime leaves, optional 1 clove garlic, finely chopped

■ 1 lb (0.5 kg) lean ground pork 1/2 cup (125 ml) fine dry bread crumbs

■ 2 large eggs, lightly beaten

■ 2 tsp (10 ml) fish sauce

■ 1/4 tsp (1 ml) salt

■ 1/4 tsp (1 ml) freshly ground pepper

6 sesame hamburger buns, halved, or hamburger buns Pickled carrots (see recipe) Toppings: Processed cheese product, Thai sweet chili sauce, julienne seeded English cucumber, thinly sliced onion, sliced jalapeno pepper, chopped roasted peanuts

1. Heat oil in a medium frying pan over medium-low heat. Add lemon grass, onion, ginger, lime leaves and garlic; sauté until lemon grass and onion are softened, about 5 minutes. Remove from heat and cool slightly; remove and discard lime leaves.

2. Transfer lemon grass mixture to a bowl. Add pork, bread crumbs, beaten eggs, fish sauce, salt and pepper; stir until well blended.

3. Shape mixture into 6 patties. 4. Grill patties over medium heat on natural gas barbecue until completely cooked.

5. Serve in sesame hamburger buns with pickled carrots and toppings of your choosing.

PICKLED CARROTS

Makes: about 1 1/2 cups (375 ml) 1 cup (250 ml) rice vinegar 1/2 cup (125 ml) granulated sugar

1 1/2 cups (375 ml) julienne carrots

1. Whisk together vinegar and sugar until sugar is dissolved.

2. Pour vinegar mixture into a heavy zip-locking plastic bag.

3. Add carrots and squeeze bag to coat carrots with vinegar mixture; seal bag and place on a plate.

4. Refrigerate, turning bag occasionally, for at least 12 hours or up to 24 hours.

5. Drain carrots, discarding vinegar mixture.