The Vietnamese burger

From Washingtonian.com

How To Build a Better Burger, part 3

The Vietnamese Burger

By Chi Ha of Minh’s Restaurant

For the patties:

1 pound ground beef
1 teaspoon fish sauce
1 teaspoon oyster sauce (Ha recommends Lee Kum Kee brand)
1 teaspoon white wine
2 teaspoons sesame oil
1/2 teaspoon finely crushed garlic
1/2 onion, finely chopped
1 teaspoon tapioca flour
1/2 teaspoon five-spice powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

For toppings:

1 onion, sliced
1 tablespoon vegetable oil
1 carrot, shredded into thin ribbons
1/2 cucumber, sliced
1 tomato, sliced
4 buns

Fold into the ground beef all other patty ingredients and mix until well incorporated. Shape the beef mixture into 4 patties.

Grill the patties over a low flame or sautee in a nonstick pan set over medium heat. Remove the patties and raise the heat to high. Caramelize the onion slices in the vegetable oil.

Serve on a bun with carrot ribbons, cucumber, tomato, and caramelized onion.