Instructions: Combine the beef, garlic, shallot, peanuts, coconut milk, 2 tablespoons oil, fish sauce, sugar, and pepper in a bowl and mix throughly. Form the meat into 24 equal meatballs, then flatten each into a 1/4-inch-thick small patty.

Heat the remaining oil in a grill pan or nonstick skillet over high heat and sear the patties until crisp on the outside, about 1 minute on each side for medium-rare.

To eat, wrap a grilled patty in a lettuce leaf with some fresh herbs and dip in nuoc cham.

This recipe yields about 2 dozen patties.

Yield: 24 patties

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