Name: Lemongrass Pork Burgers
Yield: Makes 6
Ingredients: 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 cup-shaped leaves reserved, remaining leaves shredded crosswise); 1/2 cup fresh cilantro leaves; 1/4 cup fresh mint leaves; Cucumber wedges, for serving (optional)

The flavors of Southeast Asia were the inspiration for this lean, delicious burger, which has an alluring floral note of lemongrass and a good dose of ginger, too.

Source: Martha Stewart Living, June 2005

Makes 6

Yield

Ingredients

Directions

1. Process 2 shallots, the lemongrass, and ginger in a food processor until finely ground. Transfer shallot mixture to a medium bowl. Using your hands, gently combine shallot mixture, the pork, salt, and pepper (do not overwork meat). Shape into 6 patties (3 to 4 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).
2. Preheat 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 grill and burgers with oil. Grill burgers, flipping once, until cooked through, about 5 minutes per side.
3. Make salad: Stir together remaining shallot, the lime juice, fish sauce, and chiles in a small bowl. Toss together shredded lettuce, the cilantro, and mint in a medium bowl. Add dressing; toss.
4. Place each burger on a lettuce cup. Top with salad, dividing evenly. Serve with cucumber wedges, if desired.

Cook's Notes

Thai chiles are small, fresh, red or green chiles, and are very hot. For a milder flavor, remove the seeds. You can substitute one fresh serrano chile.