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Recipes
July 2008

Asian Pork and Mushroom Burger Wraps

By Tony RosenfeldPhotography by James Wojcik

3.0

(2)

Image may contain Plant Food Vegetable Lettuce and Produce

Recipe information

  • Yield

    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

Need to make a substitution?

Preparation

  1. 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.

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