Servings: Makes 6 burgers
Wine Varietal: White Merlot
2005’s alternative prize winner pairs well with Sutter Home White Merlot.
3/4 cup mayonnaise
1/4 cup finely chopped fresh Thai basil
1/4 cup finely chopped fresh cilantro leaves
2 green onions, finely chopped
2 tablespoons fresh lime juice
1/4 cup Vietnamese fish sauce (nuoc nam)
4 teaspoons jaggery (palm sugar) or brown sugar
1 teaspoon sriracha or other Asian hot chile sauce
2 pounds freshly ground pork
1/4 cup chunky peanut butter
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon ground star anise
Vegetable oil, for brushing the grill rack
6 French rolls, split
6 interior butter lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the dressing, combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate.
To make the patties, place the fish sauce, jaggery, and chile sauce in a medium bowl and combine well. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.
Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer.
During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
To assemble the burgers, spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.