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.
8
People talking
INGREDIENTS
NutritionDressing
- 3⁄4cup mayonnaise
- 1⁄4cup finely chopped fresh Thai basil
- 1⁄4cup finely chopped fresh cilantro leaves
- 2
- 2tablespoons fresh lime juice
Patties
- 1⁄4
- 4
- 1
- 2lbs fresh ground pork
- 1⁄4
- 2teaspoons grated fresh ginger
- 2teaspoons minced garlic
- 1⁄2teaspoon ground star anise
- vegetable oil, for brushing the grill rack
- 6French rolls, split
- 6interior butter lettuce leaves
Advertisement
DIRECTIONS
- 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.
Advertisement