Asian Pork And Mushroom Burger Wraps Recipes

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MY VERSION OF ASIAN PORK BURGER



My Version of Asian Pork Burger image

This is a way to add mushroom in food for my husband who doesn't like mushroom at all. He really goes for these burgers.

Provided by jjdude75

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground pork
1 large egg
1/4 lb mushroom, finely chopped
1 small yellow onion, chopped
2 green onions, chopped
4 -5 garlic cloves, finely chopped
4 -5 tablespoons soy sauce
2 -3 teaspoons white pepper
1 pinch salt

Steps:

  • Mix all the ingredients together.
  • Let sit for about 15 minutes or more in the refrigerator.
  • Press the mixtures into patties, how many depends on the size you want.
  • Cook on the grill, stove top until they are cooked throughly.
  • Serve on buns.
  • Enjoy!

Nutrition Facts : Calories 351.1, Fat 25.4, SaturatedFat 9.4, Cholesterol 128.3, Sodium 1129.5, Carbohydrate 6, Fiber 1.3, Sugar 1.9, Protein 24.2

ASIAN PORK AND MUSHROOM BURGER WRAPS



Asian Pork and Mushroom Burger Wraps image

Make and share this Asian Pork and Mushroom Burger Wraps recipe from Food.com.

Provided by mell_2

Categories     Pork

Time 16m

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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.

Nutrition Facts : Calories 499.2, Fat 36, SaturatedFat 11.3, Cholesterol 96.1, Sodium 1182.2, Carbohydrate 18.4, Fiber 2.9, Sugar 9.2, Protein 25.3

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  • 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.
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