"This Thai inspired burger was the winning $10,000 entry in the alternative burger category in the Build A Better Burger Challenge."
finely chopped fresh Thai basil
finely chopped fresh cilantro leaves
green onions, finely chopped
fresh lime juice
vietnamese fish sauce
( nuoc mam)
4 teaspoons jaggery (palm sugar) or 4 teaspoons
asian hot chili sauce
fresh ground pork
chunky peanut butter
grated fresh ginger
ground star anise
vegetable oil, for brushing the grill rack
French rolls, split
interior butter lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate.
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.
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.
During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
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.
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Grilled Pork Burgers Indochine (cont.)