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Ingredients
| green leaf lettuce: 2 heads |
| red bell pepper: 6 peppers |
| carrots (chopped): 1 cup |
| fresh cilantro (coriander): 1/3 cup |
| canola oil - for salads, woks and light frying: 2 Tbl |
| lemon grass - citronella: 2 Tbl |
| garlic: 2 cloves |
| shiitake mushrooms: 4 oz |
| Kosher salt: 1 tsp |
| ground pork: 1.75 lbs |
| soy sauce: 2 Tbl |
| sesame oil: 3 Tbl |
| black pepper: 3/4 tsp |
| hoisin sauce: 1/2 cup |
| ginger (minced): 1 Tbl |
| rice vinegar: 1 Tbl |
| red hot chili peppers (chopped): 1 tsp |
Asian Pork and Mushroom Burger Wraps
Credit: www.epicurious.com
User rating:
-
Prep Time
10 min -
Cook Time
6 min -
Servings
6 serving(s)
Tags
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.
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.
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.
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.
* Available in the Asian foods section of many supermarkets and at Asian markets.