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."
Grilled Pork Burgers Indochine created by French Tart
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  • 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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  1. Lavender Lynn
    This made a great dinner for us tonight. We loved the texture or the burger and the sauce.
  2. Debbie R.
    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
  3. CaliforniaJan
    This is an excellent twist on a burger and we loved the taste of both the burger and sauce. Made for ZWT #9.
  4. CaliforniaJan
    Grilled Pork Burgers Indochine Created by CaliforniaJan
  5. win8dollars
    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").

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