Grilled Pork Burgers Indochine

Total Time
40mins
Prep 30 mins
Cook 10 mins

This Thai inspired burger was the winning $10,000 entry in the alternative burger category in the Build A Better Burger Challenge.

Ingredients Nutrition

Directions

  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
  2. For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate.
  3. For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.
  4. Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer.
  5. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
  6. To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.
Most Helpful

4 5

Very interesting mixture of flavors; however, not quite intense enough for me. I think I'd double the sriracha, garlic and ginger next time. Still, a nice change from plain beef burgers. ZWT9

5 5

This is an excellent twist on a burger and we loved the taste of both the burger and sauce. Made for ZWT #9.

4 5

The sauce for this burger was great! So refreshing, my family agreed it would make a nice alternative for tzatziki (sp?) sauce, but it was perfect on the burger. My two teenage daughters loved the whole thing! I thought the pork made the burger very dry, so next time I will use half pork and have ground chuck and see if that makes a difference. Also, I could not find anise at the store/s so I substituted about a tablespoon of tarragon and that was ok (honestly, I couldn't taste the tarragon, but there is so much going on in this burger it may have been needed to complete the "taste profile").