Lemongrass pork burgers
Instructions:
- Thai chiles are small, fresh red or green chiles, and are very hot. For a milder flavor, remove the seeds. You can substitute 1 fresh serrano chile. The flavors of Southeast Asia were the inspiration for these lean burgers, which are wrapped, Vietnamese-style, in lettuce.
- 3 shallots, thinly sliced
- 1 1 /2 stalks fresh lemongrass, bottom 6 inches only, finely chopped (6 tablespoons)
- 1 piece (2 inches) peeled fresh ginger, coarsely chopped
- 1 pound ground pork
- 1 1 /2 teaspoons coarse salt
- 1 /2 teaspoon freshly ground pepper
- Vegetable oil, for brushing
- 1 /4 cup plus 2 tablespoons fresh lime juice (about 3 limes)
- 1 /4 cup Asian fish sauce
- 3 to 6 fresh Thai chiles (depending on desired heat), thinly sliced crosswise
- 2 heads Boston lettuce (6 medium cupshaped leaves reserved, remaining leaves shredded crosswise)
- 1 /2 cup fresh cilantro leaves
- 1 /4 cup fresh mint leaves
- Cucumber wedges, for serving (optional)
- Process 2 shallots, the lemongrass, and the ginger in a food processor until finely ground. Transfer the shallot mixture to a medium bowl. Using your hands, gently combine the shallot mixture, pork, salt, and pepper (do not overwork the meat). Shape into 6 patties. Refrigerate, covered, until cold, about 1 hour (or overnight).
- Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill the burgers, flipping once, until cooked through, about 5 minutes per side.
- Make the salad: Stir together the remaining shallot, lime juice, fish sauce, and chiles in a small bowl. Toss together the shredded lettuce, cilantro, and mint in a medium bowl. Add the dressing; toss.
- To serve, top each burger with some of the salad, then wrap in a Boston lettuce leaf.