Wednesday, April 29, 2009

Asian Flavored Pork Burgers

I made these burgers for the first time last year, and I'm really surprised I didn't blog about them that time. Wrapping the mini burgers in lettuce leaves is such a fresh surprise, and the sauce on top is absolutely to die for. I always feel like a pretty badass chef when I make these, because I have to trim and grind the pork myself. Thank goodness for my KitchenAid pasta making attachment-- it is pretty much worthless for pasta, but the food grinding feature works great! If you looked hard enough, you could probably buy pre-ground pork, too. The flavor combination in this recipe is flawless, and I really wouldn't change anything! And if it happens to be raining like crazy when you're ready to grill, these work just as well under the broiler.

Asian Pork and Mushroom Burger Wraps
from Bon Appetit, July 2008
  • 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

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.


Joelen said...

I love that you've used lettuce leaves! Looks delicious!

Sarah said...

What a great idea! And I am dieing for the meat grinder attachment for my KA. I dream of making my own sausages...