Asian Pork and Mushroom Burger Wraps

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

• Ready In: 16 mins
• 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

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.
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.
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.
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.