2- 4 inch pieces of lemon grass (tough outer stalk removed)
2 Teaspoons of soy sauce
1/2 teaspoon of fish sauce
2 tablespoons of Sambal Olek
2 cloves of garlic
1 tablespoon of fresh ginger
1.5 Teaspoons Chinese Five Spice Powder
1/2 teaspoon Kosher Salt
1/2 teaspoon fresh cracked pepper
2 green onions (whites and greens)
3/4 Cup Rice Wine Vinegar
1/2 Cup Water
1/3 Cup Sugar
1.5 Tablespoons Kosher Salt
2 Cloves of Garlic- smashed
1 inch piece of ginger thinly sliced
1 medium (4-6 inches) carrot
1/2 daikon radish
1 pickling cucumber
1/2 Cup Mayonaise
1.5 tablespoons of Sriracha
1/2 tablespoon of Dijon mustard
1/2 teaspoon of soysauce
6 Kaiser Rolls
1.5 Cups of cilantro
2 jalapenos sliced on a bias
Remove the outer stalks of the lemon grass, peel the garlic and ginger and finely grate all three using a microplane. Finely mince green onion. In a small bowl combine lemon grass, garlic, ginger, green onions, soy sauce, fish sauce, sambal olek, five spice powder, salt and pepper, whisking with fork to combine. Place the pork in a larger bowl and pour over seasoning mixture and combine. Take care to incorporate the mixture well but not to over mix or burgers will be tough. Once mixed, form six patties roughly 4 inches in diameter and 2 inches thick. Return patties to fridge to await grilling.
Meanwhile, fire up grill to medium high heat on all burners. Julienne the carrot into think match sticks. Thinly slice radish and cucumber into rounds using knife or mandolin. Combine carrots, radish, and cucumber in heatproof bowl. In a small sauce pan, combine sugar, salt, rice wine vinegar, water, smashed garlic, and sliced ginger.
Bring pickling mix to a boil, stirring so that salt and sugar dissolve. Once at a boil and salt and sugar are dissolved remove liquid from heat and pour over sliced veggies. Cover and let sit until ready to plate, hopefully leaving at least 30 minutes for pickling.
Make the spicy mayo at this point. To do so combine mayonnaise, sriracha, mustard, and soy sauce in a small bowl and whisk until well combined.
After this thinly slice both jalapenos on a bias removing seeds to control for spice. Wash and finely chop cilantro discarding only stems that have no leaves.
About twenty minutes before the meal is to be served begin grilling the burgers. Cook until each side is nicely browned and a thermometer inserted into the center reads 160 degrees Fahrenheit.
This should be about 7 minutes per side. As burgers are grilling toast the kaiser rolls until browned on both sides. After buns are toasted and burgers are finished cooking, remove from heat and begin assembly. On bottom section of each bun spread 1 tablespoon of spicy mayonnaise. Top this with a 1/4 Cup of cilantro per burger and 4 slices of jalapeno. Following the jalapenos with four slices of pickled cucumber and radish each followed by approximately a tablespoon of carrots. Top with burger patty and top of bun and enjoy!