Grilled Pork Burgers Indochine

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• Dressing

• 3⁄4 cup mayonnaise
• 1⁄4 cup  finely chopped fresh Thai basil
• 1⁄4 cup  finely chopped fresh cilantro leaves
• 2  green onions, finely chopped
• 2  tablespoons fresh lime juice

• Patties

• 1⁄4 cup  vietnamese fish sauce (nuoc mam)
• 4  teaspoons jaggery (palm sugar) or 4  teaspoons brown sugar
• 1  teaspoon  asian hot chili sauce (sriracha)
• 2  lbs  fresh ground pork
• 1⁄4 cup chunky peanut butter
• 2  teaspoons  grated fresh ginger
• 2  teaspoons  minced garlic
• 1⁄2 teaspoon  ground star anise
•  vegetable oil, for brushing the grill rack
• 6  French rolls, split
• 6  interior butter lettuce leaves

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.