Careme

Instructions

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1. 1.

   Heat a gas or charcoal grill for direct cooking over medium-high heat, about 425°F. Clean the grates well.

2. 2.

   Rinse 3/4 cup jasmine white rice until the water is mostly clear. Combine it in a small saucepan with 1 1/8 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil on the stovetop, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. 3.

   Make the pork mixture by gently combining:

   • 12 ounces organic ground pork
   • 1 tablespoon fish sauce
   • 1 teaspoon light brown sugar
   • 1 teaspoon finely grated lime zest
   • 2 finely grated garlic cloves
   • 1 tablespoon finely grated fresh ginger
   • 1/4 cup chopped cilantro
   • 1/2 teaspoon Diamond Crystal kosher salt

   Shape into 6 patties about 1/2 inch thick. Brush the patties with 1/2 tablespoon neutral cooking oil and refrigerate while preparing the vegetables.

4. 4.

   Make the lime dipping sauce by stirring together:

   • 2 tablespoons lime juice
   • 2 teaspoons fish sauce
   • 1 teaspoon light brown sugar
   • 1/4 teaspoon crushed red pepper flakes
   • 1/4 cup chopped cilantro

   Set the dipping sauce aside.

5. 5.

   Trim 12 ounces organic zucchini squash and cut lengthwise into planks about 1/2 inch thick. Toss with 1 tablespoon neutral cooking oil and 1 1/4 teaspoons Diamond Crystal kosher salt.

6. 6.

   Grill the zucchini over direct heat until browned and tender-crisp, 3 to 4 minutes per side. Transfer it to a platter.

7. 7.

   Grill the pork patties over direct heat until well browned and the centers reach 160°F, 4 to 5 minutes per side. Rest for 3 minutes.

8. 8.

   Fluff the rice and divide it between two plates. Add three pork patties and half the grilled zucchini to each plate, then spoon over some lime dipping sauce and serve the rest alongside.

Want more detail? See the temperature guide.