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 information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Heat the oil in a large skillet over medium-high heat. Add the lemongrass and garlic; sauté 2 minutes. Add the mushrooms. Sprinkle with 1/2 teaspoon salt; sauté until mushrooms are tender, about 4 minutes. Remove from the heat; cool in skillet.
Step 2
Place the pork in a large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, the cracked pepper, and remaining 1/2 teaspoon salt, then fold in the mushroom mixture. Using 2 generous tablespoonfuls for each, shape mixture into 18 patties, each about 2 1/4 inches in diameter; arrange on a plastic-lined baking sheet.
Step 3
Whisk the hoisin sauce, ginger, vinegar, chili sauce, remaining 1 tablespoon soy sauce, and remaining 2 teaspoons sesame oil in small bowl. Set sauce aside.
Step 4
Spray a grill rack with nonstick spray. Prepare grill to medium-high heat. Grill the burgers until cooked through, about 3 minutes per side.
Step 5
Arrange burgers on a platter; set out sauce. Place the lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, suggesting guests wrap burgers in lettuce leaves and add sauce and vegetables as desired.
