Yield: 4 servings
|1 pounds||Lean ground pork|
|3 \N||Garlic cloves, chopped|
|2 \N||Green onions, chopped|
|2 teaspoons||Soy sauce|
|2 teaspoons||Peanut or other mild vegetable oil|
|\N \N||Few drops Tabasco sauce, or pinch cayenne pepper|
|\N \N||Hoisin sauce|
|\N large||Whole lettuce leaves|
|½ cup||Or so roasted peanuts, coarsely ground|
|\N \N||Handful cilantro, coarsely chopped|
This is typical of what is becoming known here as East/West cuisine, the flavors and ingredients of Asia presented in a Western form. All these are from an article in the San Francisco Chronicle, 7/15/92.
Each bite of these burgers packs a zesty wallop of flavor and texture. Good accompaniments are bland steamed rice or French bread, each of which balances these assertive flavors.
Mix meat with garlic, onions, soy sauce, peanut oil, sugar and Tabasco or cayenne. Form into patties and grill until cooked through. Serve each grilled patty spread with hoisin sauce, wrapped in a leaf of lettuce, sprinkled with peanuts and cilantro.
Makes 4 servings.
PER SERVING: 310 calories, 27 g protein, 5 g carbohydrate, 20 g fat (5 g saturated), 76 mg cholesterol, 263 mg sodium, 2 g fiber.
NOTE: In the body of the accompanying article, the author suggests using pita bread lightly spread with hoisin and putting the patties into it along with some of the cabbage salad. That's probably the way I'd go.
Posted by Stephen Ceideberg; October 31 1992.