Asian Pork and Mushroom Burger Wraps
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
Soy Sauce To Srirachaflavor The Pork
Burgers. Wrapping It All Up In Bibb Lettuce
Leaves Adds A Fresh Touch.
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