Asian Pork and Mushroom Burger wraps

Name: Asian Pork and Mushroom Burger wraps
Yield: Makes 6 servings
Ingredients: 2 tablespoons canola 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 kosher or other coarse salt; 1 3/4 pounds ground pork shoulder (from Boston butt); 2 tablespoons soy sauce; 3 teaspoons Asian sesame oil; 3/4 teaspoon cracked black peppercorns; 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 strips of red bell pepper; 1 cup matchstick strips of peeled carrot; 1/3 cup fresh cilantro leaves; Special equipment: Gas or charcoal grill

November 7, 2012

Soy sauce, sriracha, hoisin, and Asian sesame oil assert an Eastern influence on the traditional burger. Since the burgers and sauce can both be made ahead of time, this is a versatile, no-fuss meal perfect for a dinner party or after-work bite. With the lettuce, bell pepper, carrot, and cilantro in separate bowls, guests can customize their burgers as they please.

Recipe notes

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