For the burger patties:

1 tablespoon Coastal Purple Shallot
1 tablespoon Delta Lemongrass
½ tablespoon Northern Mountain Garlic, minced
1 lb ground beef
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon fish sauce
8-10 betel leaves, julienned

For the Vietnamese mayonnaise:

4 egg yolks, divided
2 cups vegetable oil, divided
1/2 tbsp salt

For the scallion oil:

1 bunch scallions, finely chopped
Enough neutral oil to cover the scallions
Pinch of salt and sugar

Garnish:

1 baby cucumber, thinly sliced
1 small head of green lettuce

Prepare the scallion oil:

• In a small saucepan, heat enough neutral oil to cover the scallions.
• Once hot, add the chopped scallions, salt, and sugar.
• Stir quickly until the scallions are softened and remove from heat. Set aside.

Make the Vietnamese mayonnaise:

• In a small mixing bowl, add 2 egg yolks. Use a fork to whisk the yolks until they get lighten in color. Whisk in one direction and keep a steady hand.
• Repeat the above process until the mixture gradually becomes fluffy and thick. Slowly add the scallion oil and salt. Whisk until the sauce reaches your desired consistency.
• You can also make this sauce using a stand mixer.

Prepare the burger patties:

• Rehydrate the shallots, lemongrass, and garlic for 1-2 minutes then drain.
• In a large bowl, combine the aromatics, ground beef, black pepper, sugar, salt, fish sauce and julienned betel leaves.
• Mix the ingredients until well combined. Form the mixture into burger patties of your desired size.
• Preheat a grill or skillet over medium-high heat.
• Cook the patties for about 4-5 minutes on each side or until they reach your preferred level of doneness. Remove from heat and let the patties rest for a few minutes.

Assemble the burger:

• Spread Vietnamese mayonnaise on the bottom half of the burger bun, add cucumber, cooked burger patties, lettuce, and the top half of the bun.