Name: Asian Pork and Mushroom Burger Wraps
Yield: Makes 6 servings
Ingredients: 2 tablespoons canola oil or peanut oil; 2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks); 2 garlic cloves, minced; 4 ounces fresh shiitake mushrooms, stemmed, caps chopped; 1 teaspoon coarse kosher salt, divided; 1 3/4 pounds ground pork shoulder (Boston butt); 2 tablespoons soy sauce, divided; 3 teaspoons Asian sesame oil, divided; 3/4 teaspoon cracked black pepper; 1/2 cup hoisin sauce*; 1 tablespoon minced peeled fresh ginger; 1 tablespoon unseasoned rice vinegar; 1 teaspoon hot chili sauce (such as sriracha)*; Nonstick vegetable oil spray; 2 heads of Bibb lettuce, cored, leaves separated; 1 cup matchstick-size strips red bell pepper; 1 cup matchstick-size strips peeled carrot; 1/3 cup fresh cilantro leaves

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Asian Pork and Mushroom Burger WrapsJames Wojcik

Asian ingredients—from soy sauce to sriracha—flavor the pork burgers. Wrapping it all up in Bibb lettuce leaves adds a fresh touch.

Recipe information

Yield
Makes 6 servings

Ingredients

2 tablespoons canola oil or peanut oil

2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)

2 garlic cloves, minced

4 ounces fresh shiitake mushrooms, stemmed, caps chopped

1 teaspoon coarse kosher salt, divided

1 3/4 pounds ground pork shoulder (Boston butt)

2 tablespoons soy sauce, divided

3 teaspoons Asian sesame oil, divided

3/4 teaspoon cracked black pepper

1/2 cup hoisin sauce*

1 tablespoon minced peeled fresh ginger

1 tablespoon unseasoned rice vinegar

1 teaspoon hot chili sauce (such as sriracha)*

Nonstick vegetable oil spray

2 heads of Bibb lettuce, cored, leaves separated

1 cup matchstick-size strips red bell pepper

1 cup matchstick-size strips peeled carrot

1/3 cup fresh cilantro leaves

Preparation

Step 1
Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; sauté 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.
Step 2
Place pork in large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, cracked pepper, and 1/2 teaspoon coarse salt, then fold in mushroom mixture. Using 2 generous tablespoonfuls for each, shape into 18 patties, each about 2 1/4 inches in diameter; arrange on plastic-lined baking sheet.
Step 3
Whisk hoisin sauce, ginger, vinegar, chili sauce, and remaining 1 tablespoon soy sauce and 2 teaspoons sesame oil in small bowl for sauce. DO AHEAD: Burgers and sauce can be made 6 hours ahead. Cover separately; chill.
Step 4
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat ). Grill burgers until cooked through, about 3 minutes per side. Arrange burgers on platter; set out sauce. Place lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.
Step 5
* Available in the Asian foods section of many supermarkets and at Asian markets.

TagsWrap Asian Ground Pork Pork Meat Shiitake Mushroom Mushroom Vegetable Main Dinner Dairy Free Make Ahead Grilling Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

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Step 5

Recipe notes