LEMONGRASS PORK BURGERS
Steps:
- 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.
LEMONGRASS "HAMBURGERS"
Of all the powerful ingredients in these burgers- lemongrass, shallots, garlic, chile, and nam pla (called nuoc mam in Vietnamese; see page 500 for information on these Asian fish sauces)-none survives the cooking as well as the lemongrass, whose distinctive scent and flavor override all the others, reducing them to bit players. Lemongrass is changed less by cooking than most seasonings, and this goes for its woody texture too, which is why you remove the tough outer layers. You can grind the tender cores with the meat instead of chopping them if you like. Serve the burgers on rolls, rice noodles, or salad. Other cuts of meat you can use here: ground beef sirloin or chuck, which may be combined with pork if you like.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Start a charcoal fire or preheat a gas grill; the fire should not be too hot, and the rack should be 4 inches or more from the heat source. (You can also cook the patties in a nonstick skillet or a broiler.) If the meat is preground, mince the shallots, garlic, and lemongrass and combine them and the chile with the pork, salt, pepper, nam pla, and sugar. If the meat is in chunks, combine it in a food processor with those ingredients and process until everything is minced together; do not overprocess-it's best if the meat is minced, not pureed.
- Shape the meat mixture into 8 small patties (or 4 larger ones if you're serving them on buns) and grill until nicely browned on both sides and cooked as you like the meat (pork should be cooked to at least 150°F), about 10 minutes. Serve with the lime wedges or mustard.
VIETNAMESE LEMONGRASS PORK
This is delicious chargrilled lemongrass pork like you get in Vietnamese restaurants. It goes great in noodle dishes, rice dishes, or served on its own! (This recipe was adapted from vietworldkitchen.com, check out the site for other delicious Vietnamese dishes!)
Provided by p00gJr
Categories Pork
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover.
- Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture.
- Add the pepper, soy sauce, fish sauce, and oil and continue to blend.
- Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
- Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants.
- Remove, allow to sit for a few minutes, and then enjoy!
LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE
In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. Whats non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.
Provided by Kristin Donnelly
Categories Sandwich Ginger Pork Summer Grill Grill/Barbecue Lemongrass Green Onion/Scallion
Yield Makes 12 2-inch patties
Number Of Ingredients 18
Steps:
- For the patties:
- In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
- Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
- For the sauce and assembly:
- In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
- Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc
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