Lemongrass Hamburgers

• 1 1/2 to 2 pounds boneless pork, preferably from the shoulder
• 3 or 4 large shallots or 1 medium red onion, peeled
• 4 garlic cloves, peeled
• 2 lemongrass stalks, trimmed (page 143) and finely chopped
• 1 teaspoon stemmed, seeded, and minced fresh chile or hot red pepper flakes, or to taste
• Salt and black pepper to taste
• 1 tablespoon nam pla
• 1 teaspoon sugar
• Lime wedges or Dijon mustard for serving

1. Start a charcoal fire or preheat a gas grill; the fire should not be too hot, and the rack should be 4 inches or more from the heat source.
2. (You can also cook the patties in a nonstick skillet or a broiler.)
3. If the meat is preground, mince the shallots, garlic, and lemongrass and combine them and the chile with the pork, salt, pepper, nam pla, and sugar.
4. If the meat is in chunks, combine it in a food processor with those ingredients and process until everything is minced together; do not overprocessits best if the meat is minced, not pureed.
5. Shape the meat mixture into 8 small patties (or 4 larger ones if youre serving them on buns) and grill until nicely browned on both sides and cooked as you like the meat (pork should be cooked to at least 150F), about 10 minutes.
6. Serve with the lime wedges or mustard.

boneless pork, shallots, garlic, lemongrass stalks, fresh chile, salt, sugar, lime wedges

Taken from www.epicurious.com/recipes/food/views/lemongrass-hamburgers-386390 (may not work)