Grilled Pork Burgers Indochine
- Yield: 6 servings
- Prep: 20 mins
- Cook: 10 mins
Build a Better Burger regional finalist (2005) Ellie Mathews, of Port Townsend, Wash., created a fresh Thai-style dressing for these ground pork burgers. Look for fish sauce in 6-ounce bottles in the Asian section of your supermarket.
Ingredients
- Dressing:
- 3/4cup light mayonnaise
- 1/4cup finely chopped fresh basil
- 1/4cup finely chopped fresh cilantro leaves
- 2 green onions, finely chopped
- 2tablespoons fresh lime juice
- Patties:
- 1/4cup Vietnamese fish sauce (nuoc nam)
- 4teaspoons brown sugar
- 2teaspoons hot chile sauce
- 2pounds ground pork
- 1/4cup chunky peanut butter
- 2teaspoons freshly grated ginger
- 2teaspoons minced garlic
- 1/2teaspoon ground star anise (2 star anise ground in a mortar and pestle)
- 6 French rolls, split and toasted
- 6 interior leaves butter lettuce
Instructions
- To make dressing, combine mayonnaise, basil, cilantro, green onions and lime juice in a bowl. Cover and refrigerate.
- To make patties, combine fish sauce, sugar and chile sauce. Add pork, peanut butter, ginger, garlic and star anise; blend with a fork. Form into 6 patties.
- Brush grill rack with oil. Place burgers on rack and grill with top closed 4 minutes on each side or until desired degree of doneness.
- Spread roll bottoms with thin layer of dressing, followed by a lettuce leaf. Add patties and top each with a generous dollop of dressing. (You’ll have some dressing left over.) Add roll tops.
Recipe courtesy of Sutter Home’s Build a Better Burger Contest, www.buildabetterburger.com
Nutritional Info *per serving
- Glycemic Load 0
- Calories 740
- Fat 48g
- Saturated Fat 14g
- Polyunsaturated Fat 10g
- Monounsaturated Fat 20g
- Cholesterol 155mg
- Sodium 1540mg
- Potassium 790mg
- Carbohydrate 28g
- Fiber 2g
- Sugars 5g
- Protein 46g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 8%
- Calcium 10%
- Iron 20%