Had it with burgers? Here’s something new for you.
I love the flavors of Thai cooking: lime, basil, cilantro, mint, chili peppers, fish sauce. We live in a town with many great restaurants, but we’re lacking a solid Thai source, so I’m always thinking of new ways to get my fix at home.
I’m also fortunate to have several local sources for pastured pork. If it’s available for you, it’s really worth the effort and cost. The fat is just delectable.
These burgers were a bit crumbly, so I’ve added some egg for help with that. I discovered that the smaller patties held together better, so you might consider that and serve everyone two rather than one big one. Either way, handle them gently.
Thai Pork Burgers w/ Cilantro-Lime Sweet Potatoes
2 lbs. ground pork, pastured if possible
2 Tbsp. fish sauce
2 Tbsp. lime juice
2 garlic cloves, minced fine
1/2 cup chopped fresh herbs (basil, mint, cilantro)
1 tsp. red pepper flakes
1 romaine heart, sliced into thin ribbons (for serving)
2 orange-fleshed sweet potatoes, sliced into rounds
2 Tbsp. olive oil
juice and zest of 1 lime
1/4 cup cilantro, chopped fine
salt and pepper, to taste
1) Prepare grill. Add all burger ingredients except the romaine to a large bowl and mix together with clean hands. While forming patties, squeeze the meat together to help it stick together and to wring out any extra liquid. Brush both sides of patties with olive oil and set them aside.
2) Briefly steam sweet potatoes, either on the stove or in the microwave (about 2 minutes on high). Add sweet potatoes, olive oil, lime zest and juice, cilantro, and S&P to a bowl. Toss together.
3) Add burgers and sweet potatoes to grill (a grill pan works great for the sweet potatoes). Grill burgers and potatoes over medium-high heat for 5 minutes or until good grillmarks appear. Flip both burgers and potatoes carefully and grill for another 5-6 minutes or until cooked through.
4) Serve burgers on bed of lettuce and top with sweet potato slices.