Grilled Pork Burgers Indochine
- Yield 6 servings
- Prep 20 mins
- Cook 10 mins
Southast Asian flavors and crusty French rolls take pork burgers to a new level.
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
- To make dressing, combine mayonnaise, basil, cilantro, green onions and lime juice in a bowl. Cover and refrigerate.
- 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.
- 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.
- 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