Firecracker Burgers With Green Apple And Celery Salad And Thai Basil Vinaigrette

• For the Green apple and celery salad with Thai basil vinaigrette
• 1/2 Granny Smith green apple, cut into matchsticks
• 1 stalk celery, cut into matchsticks
• 1 lemon or lime wedge (I used Meyer lemon but lime would also work)
• 1/4 cup Thai basil leaves (about 20)
• 1/4 cup Meyer lemon (or lime) juice
• 1 clove garlic, minced
• 1/2 teaspoon cilantro stems, finely chopped
• 1 tablespoon fish sauce
• 1/2 cup canola oil
• For the Burgers
• 1 1/4 pounds ground pork
• 1 clove garlic, minced
• 4 chives, finely chopped
• 6 Thai basil leaves cut into chiffonade
• 4 sweet mace leaves, finely chopped
• 2 teaspoons fish sauce
• 2 teaspoons Sriracha sauce (Thai chili-garlic sauce)
• 1 lemon or lime wedge

1. Mix apple and celery matchsticks in a medium bowl. Squeeze citrus over matchsticks, tossing to combine. Cover bowl with plastic wrap and store in refrigerator.
2. Using a mortar and pestle, combine Thai basil leaves, cilantro stems, garlic and 1 teaspoon of lemon juice. Grind into a thick paste. Transfer to clean jam jar with lid.
3. Add fish sauce, remaining lemon juice and canola oil. Close jar tightly and shake well to emulsify dressing; store in refrigerator until ready to use. (You will have extra salad and dressing for enjoyment on another occasion).
4. Heat grill pan to medium-high.
5. Meanwhile, combine garlic and herbs in a large bowl. Squeeze lemon or lime wedge over herb mixture. Add fish sauce and Sriracha sauce.
6. Add ground pork to bowl and using hands, mix pork and seasonings gently but thoroughly to combine. Make four patties of equal size (5 oz each).
7. Cook patties on grill pan until done, 3-4 minutes per side.
8. Transfer to plate, top with green apple and celery salad, drizzle Thai basil vinaigrette over salad and burger.

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Taken from food52.com/recipes/5484-firecracker-burgers-with-green-apple-and-celery-salad-and-thai-basil-vinaigrette (may not work)