Photo: Grilled Pork Burgers Indochine Recipe
Ingredients
Dressing:
- 3/4 cup mayonnaise
- 1/4 cup finely chopped fresh Thai basil leaves
- 1/4 cup finely chopped fresh cilantro leaves
- 2 green onions, finely chopped
- 2 tablespoons fresh lime juice
Patties:
- 1/4 cup Vietnamese fish sauce (nuoc mam)
- 4 teaspoons jaggery (palm sugar) or brown sugar
- 1 teaspoon sriracha or other Asian hot chili 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.
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Gretaschu
Earth
on March 26, 2013
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I think the few folks who didn't like these either didn't know what "indochine" flavors would be like, or did something wrong, because my family begs me to make these on the regular. The dressing is key, and don't skip the fish sauce. I also add pickled ginger carrots on top. YUM!
By mizkelly
on December 28, 2011
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It might have been alright if the patty wasn't so salty and the dressing so sour! Maybe cut the amount of lime and fish sauce?! So disappointed that I won't try again.
By Corndog420
on April 26, 2011
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Absolutely amazing. Neither me nor my friend, with whom I cooked these, would change a thing. We added Sriracha to our buns after cooking, but I'd not change the recipe. We just like the extra fire. These were the greatest non-standard burgers I've had in my lifetime. This is a perfectly crafted recipe, and one of the few that I'll repeat "as-is." Moist, sweet, sour, porky, and loaded with Asian flavors.
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