Asian Pork and Mushroom Burger Wraps

Juicy Asian-inspired pork and shiitake mushroom patties served in lettuce wraps with fresh vegetables and a flavorful hoisin-ginger sauce. Perfect for a light yet satisfying meal combining the richness of pork with fresh, crunchy vegetables.

6 servings

36 min

Published October 4, 2025

Ingredients

•2 tablespoons canola oil or peanut oil
•2 tablespoons minced lemongrass
•2 cloves garlic
•4 ounces fresh shiitake mushrooms
•1 teaspoon coarse kosher salt
•1¾ pounds ground pork shoulder
•2 tablespoons soy sauce
•3 teaspoons Asian sesame oil
•¾ teaspoon cracked black pepper
•½ cup hoisin sauce
•1 tablespoon fresh ginger
•1 tablespoon unseasoned rice vinegar
•1 teaspoon hot chili sauce
•1 spray nonstick vegetable oil spray
•2 heads Bibb lettuce
•1 cup red bell pepper
•1 cup carrot
•⅓ cup fresh cilantro leaves

Cooking Instructions

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.
6 min
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.
15 min
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.
5 min
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.
10 min
5.
* Available in the Asian foods section of many supermarkets and at Asian markets.

Ingredients

•2 tablespoons canola oil or peanut oil

•2 tablespoons minced lemongrass

•2 cloves garlic

•4 ounces fresh shiitake mushrooms

•1 teaspoon coarse kosher salt

•1¾ pounds ground pork shoulder

•2 tablespoons soy sauce

•3 teaspoons Asian sesame oil

•¾ teaspoon cracked black pepper

•½ cup hoisin sauce

•1 tablespoon fresh ginger

•1 tablespoon unseasoned rice vinegar

•1 teaspoon hot chili sauce

•1 spray nonstick vegetable oil spray

•2 heads Bibb lettuce

•1 cup red bell pepper

•1 cup carrot

•⅓ cup fresh cilantro leaves

Cooking Instructions

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.

6 min

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.

15 min

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.

5 min

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.

10 min

* Available in the Asian foods section of many supermarkets and at Asian markets.