Lemon Grass Patties

• 3 or 4 large shallots, or 1 medium red onion, peeled
• 4 cloves garlic, peeled
• 2 stalks lemon grass
• 1 teaspoon stemmed, seeded and minced chili or dried red chili flakes, or to taste
• 1 1/2 to 2 pounds pork, preferably from the shoulder, or a mixture of pork and beef (ground or in chunks)
• Salt and pepper to taste
• 1 tablespoon nam pla (nuoc mam)
• 1 teaspoon sugar
• Lime wedges or strong mustard

1. Meat can be cooked in a nonstick skillet, in a broiler or on a charcoal, wood or gas grill.
2. If grilling, build a fire or heat gas grill; place rack 4 inches or more from the heat source.
3. If using ground meat, mince shallots, garlic, lemon grass and chili, and combine them with meat, salt, pepper, nam pla and sugar.
4. If meat is in chunks, combine it in a food processor with those ingredients, and process until all are minced; do not overprocess.
5. Divide mixture into 4 large burger-shape patties or 8 small hot-dog-shape ones.
6. Cook until nicely browned on both sides and cooked through, about 10 minutes total.
7. Serve with lime wedges or mustard, on hamburger rolls, baguettes or rice noodles, or atop a salad.

shallots, garlic, lemon grass, chili, pork, salt, sugar, wedges

Taken from cooking.nytimes.com/recipes/11168 (may not work)