Sate Burgers
As of this posting, I have not tried this recipe yet. It has many elements that I have been looking for in a pork burger.
As of this posting, I have not tried this recipe yet. It has many elements that I have been looking for in a pork burger.
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- cooking spray
- 2 tablespoons lime juice fresh
- 1/2 cup fresh cilantro chopped
- 1/4 teaspoon tabasco sauce
- 1/4 cup unsalted roasted peanuts finely chopped
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons fish sauce
- 3/4 pound ground pork
- 3/4 pound ground turkey
- Carbohydrate 10.7044258333333 g
- Cholesterol 57.2660367125 mg
- Fat 12.6507445896042 g
- Fiber 1.07871041491255 g
- Protein 19.9626167679583 g
- Saturated Fat 3.4536244718125 g
- Serving Size 1 1 Serving (115g)
- Sodium 408.801638241667 mg
- Sugar 9.62571541842078 g
- Trans Fat 1.09739770627083 g
- Calories 235 calories
Step-by-step
- Prepare grill.
- Combine all ingredients (except cooking spray). Divide mixture into 6 equal portions, shaping into ?" thick patties.
- Place patties on a grill rack coated with cooking spray; grill 7 minutes on each side, until temp is 165?. Remove from grill; let stand 5 minutes.
Should the protein mixture be overworked when blending ground meats with wet aromatics like fish sauce and lime juice? Handling the pork and turkey gently prevents a dense, sausage-like texture from forming inside the patty. Combining the brown sugar, minced garlic, cumin, and chopped peanuts thoroughly in a separate bowl before introducing the meat ensures even distribution without requiring excessive kneading.
Blending ground pork with ground turkey provides a lean framework while retaining sufficient fat to keep the patties juicy over high heat. Ground turkey lacks natural intramuscular fat compared to beef, meaning pure turkey burgers often dry out rapidly on an open grill grate. Introducing pork balances the moisture levels and contributes a savory depth that complements the earthy roasted peanuts and pungent fish sauce.
Shaping the portions into three-quarter-inch thicknesses allows the interior to cook through at the same rate the exterior develops a charred crust. Pressing a slight dimple into the center of each round stops the protein fibers from contracting into a domed shape as internal temperatures rise. Coated grill racks prevent the delicate mixture from sticking when it is time to flip the patties halfway through the cooking process.
Allowing the cooked patties to rest for five minutes off the heat redistributes the internal juices toward the edges. Pulling the meat from the heat source when an instant-read thermometer registers one hundred sixty-fives degrees prevents overcooking during this crucial resting window. South-East Asian street food traditions rely on similar balances of sweet, sour, and salty flavor profiles served on skewers, adapted here into a portable sandwich format.
