Thai chiles are small, fresh red or green chiles, and are very hot. For a milder flavor, remove the seeds. You can substitute 1 fresh serrano chile. The flavors of Southeast Asia were the inspiration for these lean burgers, which are wrapped, Vietnamese-style, in lettuce.

　　

Ingredients

makes 6

　　3 shallots, thinly sliced

　　1 1/2 stalks fresh lemongrass, bottom 6 inches only, finely chopped (6 tablespoons)

　　1 piece (2 inches) peeled fresh ginger, coarsely chopped

　　1 pound ground pork

　　1 1/2 teaspoons coarse salt

　　1/2 teaspoon freshly ground pepper

　　Vegetable oil, for brushing

　　1/4 cup plus 2 tablespoons fresh lime juice (about 3 limes)

　　1/4 cup Asian fish sauce

　　3 to 6 fresh Thai chiles (depending on desired heat), thinly sliced crosswise

　　2 heads Boston lettuce (6 medium cup-shaped leaves reserved, remaining leaves shredded crosswise)

　　1/2 cup fresh cilantro leaves

　　1/4 cup fresh mint leaves

　　Cucumber wedges, for serving (optional)

　　

Step 1

Process 2 shallots, the lemongrass, and the ginger in a food processor until finely ground. Transfer the shallot mixture to a medium bowl. Using your hands, gently combine the shallot mixture, pork, salt, and pepper (do not overwork the meat). Shape into 6 patties. Refrigerate, covered, until cold, about 1 hour (or overnight).

　　

Step 2

Preheat the 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 the grill and the burgers with oil. Grill the burgers, flipping once, until cooked through, about 5 minutes per side.

　　

Step 3

Make the salad: Stir together the remaining shallot, lime juice, fish sauce, and chiles in a small bowl. Toss together the shredded lettuce, cilantro, and mint in a medium bowl. Add the dressing; toss.

　　

Step 4

To serve, top each burger with some of the salad, then wrap in a Boston lettuce leaf.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.