Cocktail Recipes, Spirits, and Local Bars

Asian Pork and Mushroom Burger Wraps Recipe

Asian Pork and Mushroom Burger Wraps Recipe

Ingredients

  • 2 tablespoons canola oil or peanut oil
  • 2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)
  • 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 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

Recipe Preparation

  • 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.

Reviews Section

Cheeseburger Wraps

I absolutely love grilled food -homemade grilled hamburgers are one of my favorite foods.

During the winter time in Utah, it can be difficult to get outside and grill and there are nights when I just don’t have time to fire up the grill.

That’s where these Grilled Cheeseburger Wraps come into play!

All the flavor of a ground beef cheeseburger wrapped up in a tortilla. This is genius! So even without a grill, you can still enjoy a cheeseburger.

How to make Cheeseburger Wraps

  1. Brown ground beef in a large skillet.
  2. Add in ketchup, mustard, onion, Worcestershire sauce, and salt and pepper.
  3. Take a tortilla and spread shredded cheese down the middle.
  4. Add in a scoop of cooked hamburger and whatever toppings you’d like.
  5. Roll up the tortilla, tucking the ends in like a burrito

To grill or not to grill?

In the picture, you can see that I grilled my Cheeseburger Wrap.

On an outdoor grill, these might get kind of messy if they come apart while grilling. However, here are some other ideas to make these a “grilled” Cheeseburger Wrap!

I used a George Foreman indoor grill and just left the wrap in there long enough to make the tortilla crispy on the outside and warm and gooey on the inside (about 2 minutes).

You could also place these in the oven on broil for 1 minute to make the tortilla crispy.

Or you could bake them in the oven at 450 degrees for 10-12 minutes to get a crispy outside.

My kids prefer eating these without any sort of grilling – they like the tortilla soft. Just roll it up and enjoy! Any way will work and be delicious!

Substitutions and additions for your wrap:

  • Swap the ground beef for ground turkey for a lighter option
  • To make this low carb, use lettuce instead of a tortilla (but don’t grill it)
  • Add sauteed mushrooms, onions and Swiss cheese to make it a Mushroom and Swiss Burger wrap
  • Add fry sauce to your wrap
  • Add fresh pineapple and a squirt of teriyaki sauce
  • Add bacon to take it over the top!

Related REcipe: You love our easy and delicious PHILLY CHEESESTEAK SLOPPY JOES! They are a family favorite!

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Ingredients

  • Serving Size: 1 (301 g)
  • Calories 387.1
  • Total Fat - 14.1 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 49.3 mg
  • Sodium - 1613.6 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 3.2 g
  • Sugars - 7.7 g
  • Protein - 24.3 g
  • Calcium - 327.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.9 mg

Step 1

Preheat barbecue plate on medium-high heat.

Step 2

Spray prosciutto and onions with oil and B.B.Q. prosciutto for 1 minute each side until golden, transfer to a plate. B/B/Q/ the onions 5-8 minutes or until tender, transfer to a plate.

Step 3

Spray mushrooms lightly with oil. B.B.Q. the mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender. Turn mushrooms over, top evenly with onions and cheese. Close barbecue hood (or cover mushrooms with an upturned pan) cook 2-3 minutes until cheese is melted

Step 4

Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms.


Asian Burger with Hoisin Ketchup & Garlic Chili Mayo

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These crazy juicy Asian Burgers are bursting with flavor AND they can be on your table in minutes! The smothering of Hoisin Ketchup, Garlic Chili Mayo and Asian Slaw take this burger to a whole new level of deliciousness!

I love a good burger. A juicy, flavor packed burger with plenty of sauce. I want. I crave. I need.


Although I love hamburgers, I have only posted one other burger recipe on my site and all too often find my self in the guilty pleasure fast food line gauntlet. So these Asian Burgers were an especially good reminder at just how EASY burgers are to make at home and crazy fast to cook, not to mention 1000X more juicy and flavorful.

The beef is mixed with splashes of soy, hoisin, lime juice, basil and ground ginger and of course garlic and red onion. I also added Asian Chili Garlic Sauce which if you don’t want to buy just for this recipe – trust me – you will use it all the time! Its a staple at our house just like salt and pepper. It definitely has a kick, so use 1 teaspoon for very kid friendly, 3 teaspoons if you like heat. Either way, be prepared for a flavor explosion in every messy bite.


The hamburgers get slathered with Eats meets West Hoisin Ketchup which is simply ketchup whisked with hoisin, soy sauce and lime juice. And is simply delicious.


And to add a little crunch, whisk your angel hair coleslaw and matchstick carrots with rice vinegar, lime juice and a touch of sesame oil.


Cocoon it all in a bun smothered with Chili Garlic Mayo because few foodie things are sadder than a dry bun. And fewer bites are more cravilicious than Asian Burgers with Hoisin Ketchup and Garlic Chili Mayo. That’s one burger that’s worth staying home for.


4. Teriyaki Chicken Meatballs

Everything you know and love about Teriyaki Chicken, in the form of little golden balls. This is based on my mother’s Teriyaki sauce recipe, coming to you from Tokyo!

Ingredients: chicken or pork, egg, breadcrumbs, garlic, cooking sake* Sauce: cornflour/cornstarch, soy, cooking sake*, Mirin, sugar


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Time: 30-60 minutes

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Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

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Bossam (Boiled Pork Wraps) recipe

What is Bossam? It is deliciousness wrapped in lettuce! Bossam or Bo Ssäm is a Korean pork dish, usually pork belly, boiled with spices and aromatics until tender. Depending on the cook, the pork is then either roasted, broiled, or seared before thinly slicing it. Bossam is traditionally served with several side dishes: kimchi, garlic, scallions, chili peppers, pickled radish, saeujeot (salted fermented shrimp), ssamjang (wrap sauce), rice, lettuce or napa cabbage to name a few.

I personally served this dish with only 4 side dishes, only because my pantry and fridge isn’t exactly stocked with Korean products on a daily basis. I would’ve loved to have kimchi and pickled radish on the side but my husband isn’t a big fan of kimchi and I forgot to put daikon on the list when we went grocery shopping. Reminder: When purchasing Korean items, such as doenjang and gochujang, look for “Product of Korea” stamp.

I think Bossam is best eaten with other people, so share with people you like to be around with!

My recipe calls for broiling the pork belly. We’re a military family renting a townhouse, and the appliances that came with the house are a little dated. The broiler is located beneath the oven and it has 3 racks for positioning food to be broiled. Keep this in mind when I start talking about which rack position to use for broiling the pork belly.

Bossam (Boiled Pork Wraps)

instructions:
1) Soak pork in cold water for 30 minutes. Rinse pork, then transfer it to a heavy-bottomed pot. Add all the ingredients into the pot and add water to cover. Bring to a boil over high heat, uncovered.
tip: I added 9 cups of water.
2) Reduce heat and simmer until tender, about 2 hours. Skim off the scum especially in the first hour of cooking.
3) Transfer pork to a foil-lined broiler pan to cool.

For the Rub
ingredients:
• 2 tbsp doenjang
• 2 tbsp honey, preferably raw
• 2 tsp gochujang
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder
• ½ tsp sesame oil

instructions:
1) Preheat broiler.
2) While pork is resting on the broiler pan, mix all the ingredients for the rub in a bowl.
3) Using a butter knife, spread the rub all over the pork (top and the sides).
4) Place broiler pan on the middle rack (2nd rack). Leave the broiler door slightly ajar and broil pork until the top is nicely charred, about 2 minutes.
tip: Check and take a peek after 1 minute. Do not let the rub burn.
5) Remove broiler pan from the broiler compartment. Let pork rest for 10 minutes, then slice pork ¼ to ½-inch thick. Serve and enjoy!

Recommended Side Dishes:
○ Lettuce of your choice, rice, kimchi, sliced garlic, scallions, chili peppers, pickled daikon, saeujeot, ssamjang, etc.

My Side Dishes and How to Eat:
○ Hydroponic butter lettuce, rice, store-bought ssamjang, and sliced scallions.
○ Place a lettuce leaf in your hand, add in some rice, smear some ssamjang on the rice, top with a slice of pork, and finish with some scallions. Wrap it all together, take a bite or two and enjoy!

note: One hour after simmering the pork, strain the cooking liquid into a large bowl. Add 2 cups of broth in a freezer zip top bag, squeeze the air out, seal the bag, and place in the freezer for later use. This made 2 bags with 2½ cups broth and 1 bag with 2 cups broth. The broth can be used to make a delicious ramen! Recipe here.


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Mushroom Burger Enchiladas


1. To make enchilada sauce: place tomato paste, V8 juice, water, chili powder, red pepper, garlic salt and black pepper in medium saucepan over medium-high heat.

2. Bring to a boil. Reduce heat and simmer 30 minutes.

3. Thaw Morningstar Farms® Mushroom Lover's Burgers according to package directions. Chop.

4. Place Morningstar Farms® Mushroom Lover's Burgers, olive oil and 1/4 cup chopped onion in large skillet. Sauté 1 minute.

5. To assemble enchiladas: place 1/4 cup sauce in bottom of 8x8-inch baking pan.

6. Spread 1/4 cup Morningstar Farms® Mushroom Lover's Burgers and onion mixture, 1 tablespoon enchilada sauce, 1 tablespoon chopped onion and 2 tablespoons cheese in each tortilla shell.

7. Roll each tortilla shell, securing with a toothpick if necessary. Place in baking pan.

8. Top enchiladas with any remaining Morningstar Farms® Mushroom Lover's Burgers and onion mixture, enchilada sauce, chopped onion and cheese.

9. Cover with foil and bake at 350°F for 10 minutes. Remove foil and allow cheese to brown, approximately 5 more minutes.

Nutritional Facts:

This Mushroom Burger Enchiladas recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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