Asian Pork and Mushroom Burger Wraps

Name: Asian Pork and Mushroom Burger Wraps
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons canola oil or 2 tablespoons 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 lbs ground pork; 2 tablespoons soy sauce, divided; 3 teaspoons sesame oil, divided; 3/4 teaspoon cracked black pepper; 1/2 cup hoisin sauce, sauce*; 1 tablespoon minced peeled fresh ginger; 1 tablespoon unseasoned rice vinegar; 1 teaspoon hot chili sauce (such as sriracha); nonstick vegetable cooking spray; 2 heads 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

Submitted by Chef #573036

"From Bon Appétit July 2007. This recipe caught my eye."

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Ready In:: 16mins
Ingredients:: 18
Serves:: 6

ingredients

2 tablespoons canola oil or 2 tablespoons 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 lbs ground pork
2 tablespoons soy sauce, divided
3 teaspoons sesame oil, divided
³⁄₄ teaspoon cracked black pepper
¹⁄₂ cup hoisin sauce, sauce*
1 tablespoon minced peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 teaspoon hot chili sauce (such as sriracha)
nonstick vegetable cooking spray
2 heads 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

directions

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.