Grill/Barbecue

Firecracker Burgers with Green Apple and Celery Salad and Thai BasilĀ vinaigrette

July  5, 2010
Author Notes

Although I just happened to make these on the Fourth of July, the firecracker refers to using Sriracha sauce to season the burgers, rather than the holiday. Combined with traditional Southeast Asian seasonings, including Thai basil and fish sauce, these juicy, flavorful burgers are a balance of spicy, sweet, sour and salty. The apple-celery salad and dressing provides additional sweetness, crunch and the subtle anise flavor of Thai basil. Make the salad and dressing ahead; keep in refrigerator until ready to dress burger. Note: Fish sauce and Sriracha can be found in the Asian section of some markets or an Asian market. They add a depth of flavor that is difficult to replicate. —gingerroot

  • Serves 2-4 depending on appetite
Ingredients
  • For the Green apple and celery salad with Thai basil vinaigrette
  • 1/2 Granny Smith green apple, cut into matchsticks
  • 1 stalk celery, cut into matchsticks
  • 1 lemon or lime wedge (I used Meyer lemon but lime would also work)
  • 1/4 cup Thai basil leaves (about 20)
  • 1/4 cup Meyer lemon (or lime) juice
  • 1 clove garlic, minced
  • 1/2 teaspoon cilantro stems, finely chopped
  • 1 tablespoon fish sauce
  • 1/2 cup canola oil
  • For the Burgers
  • 1 1/4 pounds ground pork
  • 1 clove garlic, minced
  • 4 chives, finely chopped
  • 6 Thai basil leaves cut into chiffonade
  • 4 sweet mace leaves, finely chopped
  • 2 teaspoons fish sauce
  • 2 teaspoons Sriracha sauce (Thai chili-garlic sauce)
  • 1 lemon or lime wedge
In This Recipe
Directions
  1. For the Green apple and celery salad with Thai basil vinaigrette
  2. Mix apple and celery matchsticks in a medium bowl. Squeeze citrus over matchsticks, tossing to combine. Cover bowl with plastic wrap and store in refrigerator.
  3. Using a mortar and pestle, combine Thai basil leaves, cilantro stems, garlic and 1 teaspoon of lemon juice. Grind into a thick paste. Transfer to clean jam jar with lid.
  4. Add fish sauce, remaining lemon juice and canola oil. Close jar tightly and shake well to emulsify dressing; store in refrigerator until ready to use. (You will have extra salad and dressing for enjoyment on another occasion).
  1. For the Burgers
  2. Heat grill pan to medium-high.
  3. Meanwhile, combine garlic and herbs in a large bowl. Squeeze lemon or lime wedge over herb mixture. Add fish sauce and Sriracha sauce.
  4. Add ground pork to bowl and using hands, mix pork and seasonings gently but thoroughly to combine. Make four patties of equal size (5 oz each).
  5. Cook patties on grill pan until done, 3-4 minutes per side.
  6. Transfer to plate, top with green apple and celery salad, drizzle Thai basil vinaigrette over salad and burger.

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  • LE BEC FIN
    LE BEC FIN
  • lapadia
    lapadia
  • gingerroot
    gingerroot
Review
gingerroot

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.