LEMONGRASS GROUND BEEF SKEWERS
Great flavor combinations in these simple, fast, and economic kabobs.
Provided by bbqgirl
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
- Form meat mixture into 12 meatballs. Thread onto skewers.
- Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 391.8 calories, Carbohydrate 8.3 g, Cholesterol 110.9 mg, Fat 24.8 g, Fiber 0.6 g, Protein 32.1 g, SaturatedFat 9.4 g, Sodium 709 mg, Sugar 2.2 g
LEMONGRASS PORK BURGERS
The flavors of Southeast Asiawere the inspiration for thislean, delicious burger, whichhas an alluring floral note oflemongrass and a good dose ofginger, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Yield Makes 6
Number Of Ingredients 14
Steps:
- Process 2 shallots, the lemongrass, and ginger in a food processor until finely ground. Transfer shallot mixture to a medium bowl. Using your hands, gently combine shallot mixture, the pork, salt, and pepper (do not overwork meat). Shape into 6 patties (3 to 4 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).
- Preheat 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). Brush grill and burgers with oil. Grill burgers, flipping once, until cooked through, about 5 minutes per side.
- Make salad: Stir together remaining shallot, the lime juice, fish sauce, and chiles in a small bowl. Toss together shredded lettuce, the cilantro, and mint in a medium bowl. Add dressing; toss.
- Place each burger on a lettuce cup. Top with salad, dividing evenly. Serve with cucumber wedges, if desired.
LEMONGRASS "HAMBURGERS"
Of all the powerful ingredients in these burgers- lemongrass, shallots, garlic, chile, and nam pla (called nuoc mam in Vietnamese; see page 500 for information on these Asian fish sauces)-none survives the cooking as well as the lemongrass, whose distinctive scent and flavor override all the others, reducing them to bit players. Lemongrass is changed less by cooking than most seasonings, and this goes for its woody texture too, which is why you remove the tough outer layers. You can grind the tender cores with the meat instead of chopping them if you like. Serve the burgers on rolls, rice noodles, or salad. Other cuts of meat you can use here: ground beef sirloin or chuck, which may be combined with pork if you like.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- 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. (You can also cook the patties in a nonstick skillet or a broiler.) 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. If the meat is in chunks, combine it in a food processor with those ingredients and process until everything is minced together; do not overprocess-it's best if the meat is minced, not pureed.
- Shape the meat mixture into 8 small patties (or 4 larger ones if you're 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 150°F), about 10 minutes. Serve with the lime wedges or mustard.
LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE
In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. Whats non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.
Provided by Kristin Donnelly
Categories Sandwich Ginger Pork Summer Grill Grill/Barbecue Lemongrass Green Onion/Scallion
Yield Makes 12 2-inch patties
Number Of Ingredients 18
Steps:
- For the patties:
- In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
- Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
- For the sauce and assembly:
- In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
- Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc
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