Follow these steps for perfect results
Mayonnaise
Fresh Thai Basil
finely chopped
Fresh Cilantro Leaves
finely chopped
Green Onions
finely chopped
Fresh Lime Juice
Vietnamese Fish Sauce (Nuoc Mam)
Jaggery (Palm Sugar)
Asian Hot Chili Sauce (Sriracha)
Fresh Ground Pork
Chunky Peanut Butter
Fresh Ginger
grated
Minced Garlic
Ground Star Anise
Vegetable Oil
for brushing the grill rack
French Rolls
split
Butter Lettuce Leaves
interior
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
Combine mayonnaise, Thai basil, cilantro, green onions, and lime juice in a bowl for the dressing.
Cover the dressing and refrigerate.
Combine fish sauce, jaggery, and chili sauce in a bowl for the patties.
Add ground pork, peanut butter, ginger, garlic, and star anise to the sauce mixture.
Blend the patty mixture loosely with a fork.
Form the mixture into 6 equal patties, making a slight depression in the middle.
Brush the grill rack with vegetable oil.
Grill the patties with the grill top closed for 4 minutes per side, until an instant-read thermometer inserted into the center registers 160 degrees F.
During the last 2 minutes of grilling, place the split French rolls cut side down on the grill to toast.
Spread the roll bottoms with a thin layer of dressing.
Add a lettuce leaf.
Add the cooked patties.
Top with generous dollops of the dressing.
Add the roll tops.
Expert advice for the best results
Marinate the pork patties for at least 30 minutes for a more intense flavor.
Serve with pickled vegetables for added tang.
Add a fried egg on top for extra richness.
Everything you need to know before you start
20 minutes
Patties can be made ahead and refrigerated.
Stack burgers high and garnish with fresh herbs.
Serve with sweet potato fries.
Serve with a side salad.
The bitterness cuts through the richness of the pork.
The sweetness complements the spicy flavors.
Discover the story behind this recipe
Fusion of Southeast Asian and Western flavors
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