Lemongrass Pork Burgers

• 3 shallots, thinly sliced
• 1 1/2 stalks fresh lemongrass, bottom 6 inches only, finely chopped (6 tablespoons)
• 1 piece (2 inches) peeled fresh ginger, coarsely chopped
• 1 pound ground pork
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• Vegetable oil, for brushing
• 1/4 cup plus 2 tablespoons fresh lime juice (about 3 limes)
• 1/4 cup Asian fish sauce
• 3 to 6 fresh Thai chiles (depending on desired heat), thinly sliced crosswise
• 2 heads Boston lettuce (6 medium cup-shaped leaves reserved, remaining leaves shredded crosswise)
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• Cucumber wedges, for serving (optional)

1. Process 2 shallots, the lemongrass, and the ginger in a food processor until finely ground.
2. Transfer the shallot mixture to a medium bowl.
3. Using your hands, gently combine the shallot mixture, pork, salt, and pepper (do not overwork the meat).
4. Shape into 6 patties.
5. Refrigerate, covered, until cold, about 1 hour (or overnight).
6. Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds).
7. Brush the grill and the burgers with oil.
8. Grill the burgers, flipping once, until cooked through, about 5 minutes per side.
9. Make the salad: Stir together the remaining shallot, lime juice, fish sauce, and chiles in a small bowl.
10. Toss together the shredded lettuce, cilantro, and mint in a medium bowl.
11. Add the dressing; toss.
12. To serve, top each burger with some of the salad, then wrap in a Boston lettuce leaf.

shallots, fresh lemongrass, fresh ginger, ground pork, coarse salt, freshly ground pepper, vegetable oil, lime juice, fish sauce, chiles, boston lettuce, fresh cilantro, fresh mint, cucumber

Taken from www.epicurious.com/recipes/food/views/lemongrass-pork-burgers-392433 (may not work)