Grilled Pork Burgers Indochine
- Ready In:
- 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
- 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
- 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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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").