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Grilled Pork Burgers Indochine Submitted By: Ellie
Date/Time : March-18-2006, 16:52:00

   

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.

BURGERS:

1/4 cup Vietnamese fish sauce (nuoc nam),
4 teaspoons jaggery (palm sugar) or brown sugar,
1 teaspoon sriracha or other Asian hot chile sauce,
2 pounds freshly 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:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.  To make the dressing, combine the mayonnaise, basil, cilantro, green onions and lime juice in a bowl. Cover and refrigerate.  To make the patties, place the fish sauce, jaggery, and chile sauce in a medium bowl and combine well. Add the pork, peanut butter, ginger, garlic and star anise and blend loosely with a fork. Form into 6 patties using BurgerMate. 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 (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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