Spicy Thai Pork Burger with Lime Mayonnaise and Tomatillo-Red Onion-Avocado Slaw

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


6 tablespoons mayonnaise
3 tablespoons fresh lime juice
Salt, divided
Ground black pepper, divided
2 tomatillos, husked and quartered
2 tablespoons, plus 1/2 cup chopped fresh cilantro, divided
1 small jalapeño, seeded and quartered
1/2 small red onion, chopped
4 garlic cloves, peeled, divided
6 tablespoons sour cream
1 ripe Hass avocado, halved, pitted and diced
4 cups finely shredded red and green cabbages
3 scallions, white and green parts, coarsely chopped
1 lemongrass stalk, sliced (bottom 4-inches only)
1 teaspoon dried crushed red pepper
3 cups quartered button mushrooms (about 8oz)
1-1/2 pounds ground pork
1 tablespoon fish sauce
Peanut oil for brushing
6 hamburger buns, sliced



Step 1. Preheat a gas grill on Medium-High.
Step 2. In a small bowl, whisk together the mayonnaise and lime juice. Season with salt and pepper. Cover and refrigerate at least 30 minute.
Step 3. In a food processor, combine the tomatillos, 2 tablespoons cilantro, jalapeño, red onion and 1 clove garlic; process until smooth. Add the sour cream and process again, until smooth. Add the avocado and using on/off button, pulse mixture until creamy. Transfer the dressing to a suitable bowl and season with salt and pepper to taste. Add the cabbage and toss to coat; set aside.
Step 4. Wipe the food processor bowl clean with a damp paper towel. Place the scallions, remaining 3 cloves garlic, lemongrass slices and red pepper in the bowl and process until smooth. Add the mushrooms and pulse until finely chopped. Transfer the mixture to a large bowl. Add the ground pork, remaining 1/2 cup cilantro, fish sauce and 1/4 teaspoon ground black pepper to the mixture in the bowl and using a wooden spoon, loosely mix the ingredients with the meat. Divide the mixture into six (6) equal-sized patties.
Step 5. Lightly brush each patty on both sides with peanut oil and place on the preheated grill. Cook for 6 to 8 minutes, then flip and cook on the opposite side for an additional 5 to 7 minutes. Also at this time, brush the cut-sides of the buns with peanut oil and place, cut-sides down, on the grill and cook until toasted and nicely grill-marked, about 2 minutes. Remove buns to serving plates and spread the cut-sides with thin layers of the lime mayonnaise.
Step 6. Remove burgers from the grill and place on the bun bottoms. Top with a generous portion of the tomatillo-red onion-avocado slaw and cover with a bun top. Serve.