Ingredients:
1 small lemongrass ( see note)
1 tablespoon soy sauce
1 small red chili peppers, seeded
2 cloves garlic, peeled
2 scallions
2 1/2 cups closed cap mushrooms
14 ounces ground pork
1 tablespoon Thai fish sauce
3 tablespoons chopped fresh cilantro
2 tablespoons mayonnaise
1 tablespoon lime juice
salt and pepper
4 hamburger buns
shredded napa cabbage
Directions:
**NOTE–substitutes found on the net for one small stalk— lemon zest (zest from 1 lemon= 2 stalks lemon grass) OR lemon verbena OR lemon balm OR lemon leaves.
Place lemongrass, soy sauce, chile, garlic and scallions in food processor and process to a smooth paste; add mushrooms and process until they are finely chopped.
Add the pork, fish sauce and cilantro, season well with salt and pepper, and divide mixture into 4 equal portions and using lightly floured hands, shape into patties.
Heat oil in a skillet over medium heat.
Add burgers and cook for 6-8 minutes, or until done to your tastes.
Mix the mayo and lime juice, and spread on the hamburger buns.
Add some cabbage, and top with a burger.
Servings: 4
Time preparation: 20 min.
Time total: 28 min.