Asian Pork and Mushroom Burger Wraps

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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These vibrant Asian pork and mushroom burger wraps offer a fresh and healthy alternative to traditional takeaway flavours. By using crisp Bibb lettuce leaves instead of bread buns, this diabetes-friendly recipe reduces refined carbohydrates while maximising texture and crunch. The savoury depth of the shiitake mushrooms perfectly complements the succulent minced pork, all seasoned with aromatic lemongrass, ginger and garlic for a truly fragrant finish.

This interactive dish is ideal for casual weekend dining or a light summer barbecue, allowing guests to customise their own wraps with colourful carrot and red pepper matchsticks. The homemade hoisin and sesame dipping sauce adds a delicious balance of sweetness and heat that ties the whole meal together. Packed with lean protein and fresh vegetables, it is a nutritious choice that never compromises on flavour.

Ingredients for Asian Pork and Mushroom Burger Wraps

2 tablespoons canola oil or peanut oil
2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)
2 dientes de ajo, picados
110g fresh shiitake mushrooms, stemmed, caps chopped
1 cucharadita de sal kosher gruesa, dividida
800g pork mince shoulder (Boston butt)
2 tablespoons soy sauce, divided
3 teaspoons Asian sesame oil, divided
3/4 teaspoons cracked black pepper
120ml hoisin sauce*
1 cucharada de jengibre fresco pelado y picado
1 cucharada de vinagre de arroz sin sazonar
1 teaspoon hot chilli sauce (such as sriracha)*
Aerosol de aceite vegetal antiadherente
2 heads of Bibb lettuce, cored, leaves separated
1 cup matchstick-size strips red pepper
150g matchstick-size strips peeled carrot
1/3 taza de hojas de cilantro fresco

How to make Asian Pork and Mushroom Burger Wraps

Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; sauté 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoons 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 teaspoons 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, chilli 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, pepper, carrot, and coriander in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.

Disponible en la sección de alimentos asiáticos de muchos supermercados y en mercados asiáticos.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.