Lemongrass Hamburgers Recipes

BILL GRANGER'S LEMONGRASS AND LIME CHICKEN BURGERS W/ SPICY SLAW

Steps:

• Put the ground chicken, onion, breadcrumbs, garlic, lemon grass, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands.
• Shape into six patties, then cover and refrigerate for 30 minutes.
• For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.
• For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.
• Heat a barbecue or grill pan and brush with a little oil. Cook the patties for 4 minutes each side or until cooked through.
• While the patties are cooking, put the white and red cabbage in a large mixing bowl.
• Drain the carrot and add to the cabbage with the celery, onion, mint and coriander.
• Add the dressing to the salad and toss together.
• Serve the patties on soft rolls with lettuce, mint and coriander leaves and chilli sauce together with a helping of slaw.

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.