Ingredients:

Dressing:
3/4 cup mayonnaise
1/4 cup finely chopped fresh Thai basil
1/4 cup finely chopped fresh cilantro leaves
2 green onions,finely chopped
2 tablespoons fresh lime juice

Burgers:
1/4 cup Vietnamese fish sauce (nuoc nam)
4 teaspoons jaggery (palm sugar) or brown sugar,
1 teaspoon sriracha or other Asian hot chili sauce
2 pounds freshly ground pork
1/4 cup chunky peanut butter
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon ground star anise
Vegetable oil,for brushing the grill rack
6 French rolls,split
6 interior butter lettuce leaves

Directions:

Prepare a medium-hot fire in a charcoal grill with a cover,or preheat a gas grill to medium high. To make the dressing,combine the mayonnaise,basil,cilantro,green onions and lime juice in a bowl.Cover and refrigerate.

To make the patties, place the fish sauce,jaggery,and chili sauce in a medium bowl and combine well.Add the pork, peanut butter,ginger,garlic and star anise and blend loosely with a fork. Form into 6 patties using BurgerMate.Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes.Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees (about 4 minutes longer).During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.

To assemble the burgers, spread the roll bottoms with a thin layer of dressing,followed by a lettuce leaf.Add the patties and top with generous dollops of the dressing. Add the roll tops.

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