Wine Varietal: Gewurztraminer
1 1/2 lbs ground pork (15-20% fat)
3 cloves garlic, chopped
1 large lemongrass stalk, tender core removed and thinly sliced
1/2 lb white button mushrooms, stemmed and quartered
1 1/2 Tbsp Thai fish sauce
2 tsp minced jalapeno pepper (no membrane or seeds)
1/4 cup packed cilantro leaves
Pinch of Kosher Salt
Pinch of freshly ground black pepper
1/2 cup mayonnaise
2 Tbsp freshly squeezed lime juice
1 tsp minced lime zest
2 Tbsp vegetable oil (such as sunflower, safflower or canola)
1 Tbsp Sweet Chili Sauce
1 tsp soy sauce
1 Tbsp freshly squeezed lime juice
Pinch of Kosher salt
Pinch of freshly cracked black pepper
2 cups packed finely shredded Napa Cabbage
1/4 cup chopped cilantro leaves
6 Sesame seed hamburger buns, split
Preheat gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover.
To make patties: In a medium bowl, gently break apart ground pork; set aside. In the bowl of a food processor, place garlic, lemongrass, mushrooms, Thai fish sauce, cilantro, Kosher salt and black pepper. Pulse until mixture becomes a paste. Add mushroom paste to ground pork and mix gently to thoroughly combine. Divide into 6 equal sized portions and gently shape into a patty. Chill until grilling time.
To make spread: In a small bowl combine mayonnaise and lime juice. Stir well to combine. Cover and set aside.
To make Slaw: In medium bowl combine vegetable oil, Sweet Chili Sauce, soy sauce, lime juice, Kosher salt and black pepper. Whisk thoroughly to combine. Add Napa cabbage and cilantro to dressing and toss to coat. Set aside.
Cook patties: Place patties on pre-heated grill and cook, 5-7 minutes per side, until cooked through and have reached an internal temperature of 160 degrees. Remove from grill.
Assemble Burgers. Top each roll bottom with 1 Tbsp of lime mayonnaise, approximately 1/2 cup of slaw, a patty and then spread 1 Tbsp of lime mayonnaise on top bun and place on patty. Serve.
Makes 6 servings.