Pork burger Indochine

A sandwich for dinner? Yep. You could make this with ground turkey or chicken. As it happens, we had a boatload of thin-cut pork loin chops. After removing the bones from 3 of them, we had 10 oz. of meat which I ground, using an attachment for my mixer. A food processor works too.

This is a recipe we’ve had for a long, long time. I had to use my calculator to adjust the proportions of ingredients to meat, but it was no big deal. I’m listing the original amounts just to make it easy for anyone who might want to try this.

I couldn’t find any brown sugar in the pantry, so I subbed maple syrup.

Pork burgers Indochine
Dressing:
¾ cup mayonnaise
¼ cup finely chopped basil leaves
¼ cup finely chopped cilantro
2 scallions, finely chopped
2 tbsp lime juice

Patties:
¼ cup fish sauce (nuoc mam)
4 tsp brown sugar, honey or maple syrup
1 tsp sriracha or other hot chili sauce
2 lbs. freshly ground pork
¼ cup chunky peanut butter
2 tsp grated ginger
2 tsp minced garlic
½ tsp ground star anise (or clove)
lettuce

Mix all dressing ingredients in a bowl. Do the same with the whole patty thing.

Form into burgers (4). Heat a skillet and add a bit of olive oil and butter to it. Cook the burgers about 4 minutes per side over medium-high heat (5 on my electric range 1-10 dial). Serve on your favorite rolls with sauce and lettuce.