*  Exported from  MasterCook  *
 
                          VIETNAMESE PORK BURGERS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vietnamese                       Pork
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Lean ground pork
    3                    Garlic cloves, chopped
    2                    Green onions, chopped
    2       ts           Soy sauce
    2       ts           Peanut or other mild
                         -vegetable oil
            pn           Sugar
                         Few drops Tabasco sauce, or
                         -pinch cayenne pepper
                         Hoisin sauce
            lg           Whole lettuce leaves
      1/2   c            Or so roasted peanuts,
                         -coarsely ground
                         Handful cilantro, coarsely
                         -chopped
 
   This is typical of what is becoming known here as East/West cuisine,
   the flavors and ingredients of Asia presented in a Western form.  All
   these are from an article in the San Francisco Chronicle, 7/15/92.
   Each bite of these burgers packs a zesty wallop of flavor and
   texture. Good accompaniments are bland steamed rice or French bread,
   each of which balances these assertive flavors.
   
   Mix meat with garlic, onions, soy sauce, peanut oil, sugar and
   Tabasco or cayenne.  Form into patties and grill until cooked
   through. Serve each grilled patty spread with hoisin sauce, wrapped
   in a leaf of lettuce, sprinkled with peanuts and cilantro.
   
   Makes 4 servings.
   
   PER SERVING:  310 calories, 27 g protein, 5 g carbohydrate, 20 g fat
   (5 g saturated), 76 mg cholesterol, 263 mg sodium, 2 g fiber.
   
   NOTE: In the body of the accompanying article, the author suggests
   using pita bread lightly spread with hoisin and putting the patties
   into it along with some of the cabbage salad.  That’s probably the
   way I'd go.
   
   Posted by Stephen Ceideberg; October 31 1992.
  
 
 
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