Grilled Pork Burgers Indochine

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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3/4 cup light mayonnaise
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh cilantro leaves
2 green onions, finely chopped
2 Tbsp. fresh lime juice


1/4 cup Vietnamese fish sauce (nuoc nam)
4 tsp. brown sugar
2 tsp. Bailey Farms Red Habanero hot sauce
2 pounds ground pork
1/4 cup chunky peanut butter
2 tsp. grated fresh ginger
2 tsp. minced garlic
1/2 tsp. ground star anise (2 star anise ground in a mortar and pestle)
6 French rolls, split and toasted
6 interior butter lettuce leaves


To make dressing:

Combine the mayonnaise, basil, cilantro, green onions and lime juice in a bowl. Cover and refrigerate.

To make the patties:

Combine the fish sauce, sugar and chile sauce. Add the pork, peanut butter, ginger, garlic and star anise, then blend with a fork. Form into 6 patties.

Brush the grill rack with some oil. Place the burgers on the rack and grill with the top closed for 4 minutes on each side or until the desired degree of doneness.

Spread the roll bottoms with a thin layer of the dressing, followed by a lettuce leaf. Add the patties and top each with a generous dollop of the dressing. Add the roll tops and enjoy.

Yields 6 servings.

Recipe adapted from “Relish Grilling Out,” June 2006. Recipe courtesy of Sutter Home’s Build a Better Burger Contest,