Grilled Pork Burgers Indochine

Kitchen Tested
  • Yield 6 servings
  • Prep 20 mins
  • Cook 10 mins

Southast Asian flavors and crusty French rolls take pork burgers to a new level.

pork burger
Mark Boughton Photography / styling by Teresa Blackburn

Build a Better Burger regional finalist (2005) Ellie Mathews, of Port Townsend, Wash., created a fresh Thai-style dressing for these ground pork burgers. Look for fish sauce in 6-ounce bottles in the Asian section of your supermarket.


3/4 cup light mayonnaise
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh cilantro leaves
2 green onions, finely chopped
2 tablespoons fresh lime juice
1/4 cup Vietnamese fish sauce (nuoc nam)
4 teaspoons brown sugar
2 teaspoons hot chile sauce
2 pounds ground pork
1/4 cup chunky peanut butter
2 teaspoons freshly grated ginger
2 teaspoons minced garlic
1/2 teaspoon ground star anise (2 star anise ground in a mortar and pestle)
6 French rolls, split and toasted
6 interior leaves butter lettuce


  1. To make dressing, combine mayonnaise, basil, cilantro, green onions and lime juice in a bowl. Cover and refrigerate.
  2. To make patties, combine fish sauce, sugar and chile sauce. Add pork, peanut butter, ginger, garlic and star anise; blend with a fork. Form into 6 patties.
  3. Brush grill rack with oil. Place burgers on rack and grill with top closed 4 minutes on each side or until desired degree of doneness.
  4. Spread roll bottoms with thin layer of dressing, followed by a lettuce leaf. Add patties and top each with a generous dollop of dressing. (You’ll have some dressing left over.) Add roll tops.

Recipe courtesy of Sutter Home’s Build a Better Burger Contest



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