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.

　　

Ingredients

Makes 6 servings

　　2 tablespoons canola or peanut oil

　　2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)

　　2 garlic cloves, minced

　　4 ounces fresh shiitake mushrooms, stemmed, caps chopped

　　1 teaspoon kosher or other coarse salt

　　1 3/4 pounds ground pork shoulder (from Boston butt)

　　2 tablespoons soy sauce

　　3 teaspoons Asian sesame oil

　　3/4 teaspoon cracked black peppercorns

　　1/2 cup hoisin sauce

　　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 strips of red bell pepper

　　1 cup matchstick strips of peeled carrot

　　1/3 cup fresh cilantro leaves

　　Special equipment: Gas or charcoal grill

　　

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.

　　The Epicurious Cookbook