Take a break from your usual beef burgers and give these a try. This is not a “three ingredient” recipe, but every element has a purpose.
You will need recipes for the Mayonnaise and the Quick Pickle, if you want the whole experience.
For the full blog posting, click here.
Ingredients
- 1 pound Lean Ground Pork
- 1/4 tsp Baking Soda
- 1/4 cup Packed Fresh Basil Leaves
- 2 - 4 cloves Garlic to taste
- 3 Green onions
- 1 lime Juice and zest
- 1 Tbsp Fish sauce (or soy sauce)
- 1/2 tsp Sesame Oil
- 1 Tbsp Packed Brown Sugar
- 1/2 - 1 tsp White pepper to taste
- 1 tsp Kosher salt or 1/2 tsp table salt
- 1 3 inch piece Lemongrass tough outer leaves removed
- 1 heaping Tbsp Grated Fresh Ginger
- To Serve Fortified Mayonnaise (see recipe)
- Quick Pickled Vegetables (see recipe)
- Lettuce and tomato
- Sliced Green Onion and Whole Cilantro Leaves
Instructions
- Break up the pork in a bowl. Sprinkle with baking soda, as if it was salt. Toss to distribute. Set aside.
- Prepare remaining ingredients: rough chop garlic, cut green onion tops in 1-inch pieces, juice and zest lime, peel and roughly chop lemongrass core. Place all ingredients in a blender, and process until very finely chopped. Alternatively, pulverize in a mortar and pestle.
- Combine seasonings with pork by hand. Mixture should be soft and quite sticky. If the pork mixture seems very wet or soft, add dry breadcrumbs, 2 Tbsp at a time, until the desired consistency is achieved. Rest between additions to allow breadcrumbs to absorb moisture.
- Using wet hands, form the mixture into 4 or 5 patties, about 1/2 inch (1cm) thick. Place them on plastic wrap or parchment paper. Refrigerate until ready to grill.
- Spray or brush patties lightly with oil. Grill on a pre-heated grill plate or in a heavy-bottomed skillet over medium high heat until well browned on both sides and no longer pink in the middle, about 4-6 minutes per side in total. Cooking time will depend on the thickness of the burgers.
- Serve on a bun with Fortified Mayonnaise, Quick Pickled Vegetables, lettuce and tomato. Garnish with thinly sliced green onion tops and whole cilantro leaves.
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