Asian Pork and Mushroom Burger Wraps

Ingredients

• 1 cup matchstick-size strips bell pepper red
• 2 heads bibb lettuce separated cored
• 1 cup matchstick-size strips carrot peeled
• 1 teaspoon chili sauce hot (such as sriracha)
• 1 teaspoon coarse kosher salt divided
• 0.3 cup cilantro leaves fresh
• 1 tablespoon ginger fresh minced peeled
• 4 ounces mushroom caps fresh stemmed chopped
• 2  garlic cloves minced
• 1.8 pounds ground pork shoulder (Boston butt)
• 0.5 cup hoisin sauce 
• 2 tablespoons lemongrass minced (from bottom 3 inches of 4 stalks)
• 2 tablespoons vegetable oil; peanut oil preferred 
• 0.8 teaspoon cracked pepper black
• 3 teaspoons asian sesame oil divided
• 2 tablespoons soya sauce divided
• 1 tablespoon unseasoned rice vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• grill

Directions

1. Heat oil in large skillet over medium-high heat.
2. Add lemongrass and garlic; sauté 2 minutes.
3. Add mushrooms.
4. Sprinkle with 1/2 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes.
5. Remove from heat; cool in skillet.
6. Place pork in large bowl.
7. 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.
8. 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 bemade 6 hours ahead. Cover separately; chill.
9. 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.
10. Place lettuce, bell pepper, carrot, and cilantro in separate bowls.
11. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.
12. * Available in the Asian foods section of many supermarkets and at Asian markets.