小菜
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越式法包漢堡將豬、牛肉及蝦混入魚露香茅肉餅，燒烤後夾醃菜、香草及咖喱蛋黃醬。
點燃燒烤爐，建議用炭火，但唔係人人都係燒烤達人。
Start by lighting your grill. While charcoal is always preferred, not everyone is a grill enthusiast.
將切成絲嘅蔬菜同米醋放入有蓋密封盒中。喺其餘烹調過程中每 10 至 15 分鐘搖勻一次，令所有蔬菜醃製入味。
Combine the julienned daikon and carrot (the "Burger Veggies") with the rice vinegar in a plastic container that has a resealable lid. Shake the container every 10-15 minutes throughout the remaining cooking process to ensure all the vegetables become well pickled.
喺方形焗盤或膠盤中混合所有醃醬材料，用叉子攪勻備用。
In a square baking dish or another plastic dish, whisk together all the ingredients for the "Marinade-Sauce" with a fork. Set this aside.
喺大攪拌碗入面混合所有漢堡肉材料，攪拌均勻。將漢堡肉整形成每個約 10 安士、直徑約 5 吋嘅圓形（愈薄愈好，但要確保能夠保持形狀）。
In a large mixing bowl, well combine all the ingredients for the "Burger Meat." Form the mixture into nice, round 10-ounce burgers, about 5 inches in diameter. Aim for them to be as thin as possible without compromising their ability to hold together.
用匙羹舀出部分醃醬放入小碟備用。
Using a spoon, set aside a small amount of the "Marinade-Sauce" in a small ramekin.
待燒烤爐完全熱透後，將醃醬同備好嘅漢堡肉帶到爐旁。逐一將漢堡肉浸入醃醬，然後放上燒烤爐（建議用有孔鑊鏟）。撒上已選好嘅調味料。烤 4 至 5 分鐘（視乎爐溫，但呢款漢堡唔建議烤不夠熟）。
Once your grill reaches its full temperature, transfer both the "Marinade-Sauce" and the made burgers to the grill area. Take each burger, one by one, dip it into the "Marinade-Sauce," and then place it directly onto the grill (a slotted spatula is recommended for this step). Apply your chosen burger seasoning (steak chop seasoning or salt and pepper mix). Cook for 4-5 minutes; the exact time will depend on your grill's heat, but this is not a burger you want to undercook.
到翻面時，將每個漢堡未熟一面朝下浸入醃醬，再放回燒烤爐，撒上調味料，再烤 4 至 5 分鐘。
When it's time to flip the burgers, place each one uncooked side down back into the "Marinade-Sauce," then return it to the grill. Sprinkle with burger seasoning again and cook for another 4-5 minutes.
待漢堡肉達到理想熟度後，取出並將麵包放上燒烤爐烘脆（要烘脆先可以撐起呢個漢堡）。烘好後就可以組合呢個令人垂涎嘅傑作。
Once the burgers reach your desired doneness, remove them from the grill. Place the buns on the grill to toast them (you'll definitely want your buns toasted to help hold this substantial burger together). After toasting, head inside to assemble this mouthwatering masterpiece.
喺麵包底部塗上大量咖喱蛋黃醬，鋪上厚厚一層醃製蔬菜，放上綠生菜、漢堡肉、舀上少量備用醃醬，再加 2 至 3 片羅勒葉、2 至 3 片薄荷葉、3 至 5 片芫荽葉，最後喺麵包頂部淋上泰式甜辣醬，蓋上麵包。切成兩半，準備迎接前所未有嘅味覺爆炸。
To assemble, spread a generous amount of the "Curry Aioli" on the bottom half of the bun. Layer a good portion of the "Burger Vegetables," followed by a piece of green leaf lettuce, and then the burger patty. Spoon a small amount of the reserved "Marinade-Sauce" onto the burger. Add 2-3 basil leaves, 2-3 mint leaves, and 3-5 cilantro leaves. Drizzle some sweet Thai chili sauce on the top half of the bun and place it accordingly. Slice the burger in half and prepare for an unparalleled flavor explosion.
