Grilled Pork Burgers Indochine

pork burger
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/13117_pork_burger_h_l_fin.jpg?w=150
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 10 mins

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.

Ingredients

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

Instructions

  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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 740
  • Fat 48g
  • Saturated Fat 14g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 20g
  • Cholesterol 155mg
  • Sodium 1540mg
  • Potassium 790mg
  • Carbohydrate 28g
  • Fiber 2g
  • Sugars 5g
  • Protein 46g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 20%
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