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."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by CaliforniaJan photo by CaliforniaJan
photo by French Tart photo by French Tart
Ready In:
40mins
Ingredients:
16
Serves:
6
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ingredients

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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.

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Reviews

  1. This made a great dinner for us tonight. We loved the texture or the burger and the sauce.
     
  2. 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. This is an excellent twist on a burger and we loved the taste of both the burger and sauce. Made for ZWT #9.
     
  4. 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").
     
  5. This was a really great change of pace from a regular beef burger. The seasoning in the meat was delicious and I really enjoyed the mayo. Thanks for the posting.
     
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Tweaks

  1. This was delicious. I was really surprised by the intensity of the flavors. I added some breadcrumbs to the pork mixture as it seemed a little wet. In hindsight, I probably wouldn't do that again. My burgers cooked for about 10-12 minutes on a gas grill. The mayonnaise is a must. Instead of star anise, which I actually have as a whole spice, but not ground, I used Penzey's Bangkok Blend, which has some chili, lemongrass and other seasonings. I also added some salt & pepper to the meat which I think made it a tad salty. The fish sauce has enough salt, I think. I will definitely make this again. Thank you for sharing this wonderful, unique recipe.
     

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