Cocktail Recipes, Spirits, and Local Bars

Asian Pork and Mushroom Burger Wraps Recipe

Asian Pork and Mushroom Burger Wraps Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 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!

Our newest cookbook

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!


  • 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

This post may contain affiliate links. Please read our disclosure policy.

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

Wrap Sandwiches

Wrap sandwiches are hugely popular these days. The tortilla wraps make eating the sandwich a snap.

A twist on the classic tuna melt. A filling made with tuna, celery, pickle relish, mayo, and cheddar cheese is sandwiched in between flour tortillas.

Method: oven
Time: under 30 minutes

Great make-ahead option for picnics or packed lunches. Wraps with turkey and cheese with some ranch dressing are great with added produce like lettuce and tomato.

Method: stovetop
Time: under 30 minutes

Made with Ranch or Italian salad dressing, cucumber, oil, flour tortilla, turkey or ham, broccoli, Cheddar cheese or feta cheese, lettuce, tomato

Method: stovetop
Time: under 30 minutes

Don't get wrapped up in a complicated lunch when you can make these egg salad tortilla wraps. Thinking low carb? Use large leaves of lettuce as wrappers instead.

Method: stovetop, microwave
Time: 30-60 minutes

Made with flour tortillas, lettuce, beef patties, tomato, cheddar cheese, mustard, mayonnaise, ketchup, onions

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

Swap out the bready submarine loaves for tortillas and give these Italian sandwiches a new look.

If you like lettuce leaf tacos or sandwiches for their low-carb crunch, it's time you expanded your love to Asian cuisine. Chicken stir-fry with peanut sauce is right at home in a fresh.

Method: stovetop
Time: under 30 minutes

Craving a crunchy romaine salad but don't have the time to sit down? If that sounds familiar, this Caesar wrap is right up your alley. It's got all the right ingredients in a.

These delicious and healthy wrap sandwiches are made with hummus, spinach, carrot, and bell pepper.

Made with flour tortillas, salsa, Ranch dressing mix, chicken, sour cream

Method: stovetop
Time: under 30 minutes

Chicken is cooked with a chipotle rub and then rolled up in a tortilla with cream cheese and shredded lettuce.

Method: outdoor grill, oven
Time: under 30 minutes

These wraps are perfect for a convenient lunch or sliced up for a party snack. Bacon and turkey breast pack a protein punch while tomatoes and lettuce bring crunch and.

Method: stovetop
Time: under 30 minutes

Made with flour tortillas, onions, chili, corn chips, cheddar cheese

Method: microwave
Time: under 30 minutes

Made with granola, apple, flour tortillas, peanut butter

Made with corn or flour tortillas, hot dogs, chili, salsa, cheddar or Monterey jack cheese

Method: oven, microwave
Time: 30-60 minutes

Made with tomato, spinach, cream cheese, sweet onion, salt and pepper, flour tortillas, sliced ham

Made with salt and freshly ground black pepper, red or pink wild salmon, canned sweetcorn, cucumber, mayonnaise, flour tortillas, lettuce

Made with pepperoni, pizza sauce, butter, flour tortillas, Cheddar or Monterey Jack cheese

Method: stovetop
Time: under 30 minutes

Made with jalapeno pepper, cilantro, tortillas, guacamole, salsa, roma tomatoes, lettuce, monterey jack cheese, jicama, alfalfa sprouts

Made with avocado, flour tortilla, Roma tomato, ranch salad dressing, ham, turkey, lettuce, Swiss cheese, bacon

Method: stovetop
Time: under 30 minutes

Made with garlic, Asian chili sauce, sesame oil, green onions, salt and pepper, skinless, boneless chicken breast halves, spinach tortillas, peanut sauce.

Method: outdoor grill, microwave
Time: 2-5 hours

Made with bacon, shrimp, tomato, lavash flatbreads or flour tortillas, mayonnaise, lettuce, avocado, peeled, pitted, sliced

Made with fontina cheese, pita breads, olive oil, portobello mushrooms, onion, red bell pepper, balsamic vinegar, salt, black pepper

Method: stovetop, oven
Time: under 30 minutes

Made with onion, boneless, skinless chicken thighs, flour tortillas or flatbread, hoisin sauce, salt and pepper, honey, ground ginger, broccoli coleslaw mix

Method: crock pot
Time: over 5 hours

Made with sour cream, Thai sauce, mango, jalapenos, limes, red onion, red bell pepper, olive oil, chipotle pepper sauce or Tabasco sauce

Method: outdoor grill, stovetop
Time: under 30 minutes

If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.

Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.

A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

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)

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
• 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

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.

More pork mince recipes

Jamie says: "Roasting the squash brings out its nutty sweetness – you’ll love the flavour combinations in this creamy risotto."

Served with tomatoes, onions and crunchy cornichons, these homemade wraps combine spiced pork and turkey mince for a lighter spin on a takeaway classic.

Jamie Oliver says, "The secret to a seriously good Bolognese is to make a big batch and cook it low and slow. This one contains lentils and veg, and is super-quick to pull together, with the hob doing all the hard work."

This super speedy noodle salad is ready in just 20 minutes. Crispy spiced pork combines with hot noodles and colourful crunchy veg for an easy midweek meal that's healthy and budget-friendly.

This generous meatloaf pie, wrapped in buttery puff pastry and served with a classic tomato sauce, is the perfect centrepiece for your picnic and is equally delicious hot or cold.

This speedy Thai pork recipe is ready in just 30 minutes for an easy, healthy dinner. Crisp lettuce leaves are filled with rice and pork cooked in fresh Thai flavours of fiery ginger, red chilli and lemongrass.

Kids will love to help make these giant meatballs, perfect for a Chinese New Year feast. The meatballs are flavoured with fresh ginger and spring onions before being baked with a sticky plum glaze.

Get ahead with these healthy stuffed courgettes in tomato sauce - perfect for stashing in the freezer ready for an easy midweek meal. Filled with tender spiced pork and roasted in a sweet tomato sauce, these simple courgettes will be a new favourite.

Bring home the sunshine with these hot-off-the-grill tropical burgers. Succulent pork and juicy pineapple, topped with slaw, makes this summer's tastiest meal between two buns.

With slices of grilled butternut squash and lentils, this lightened-up lasagne recipe is perfect for when you’re craving Italian, without the guilt. With a creamy béchamel sauce and scattered with fresh basil, this squash lasagne will hit the spot.

This Korean-inspired rice bowl is brimming with brightly coloured veg and chilli stir-fried pork. The fried egg is a must, as the runny yolk acts as a sauce that coats the rice and combines the flavours of the dish

A Venetian favourite, these bite-sized fried meatballs are traditionally eaten as a snack or served as part of a sharing platter

Make the most of midweek family meals with this delicious, fuss-free burger recipe. Flavoured with smoked paprika and served with a warming chilli salsa and crisp sweet potato fries, these spicy burgers are a brilliant family dinner idea

Whip up this stunning midweek meal in just half an hour with our easy recipe

With rich passata, zesty lemon and aromatic fennel, this tasty pork dish is packed with flavour. You can rustle up this mouthwatering midweek meal in under 30 minutes – an easy recipe for all the family to enjoy

Using many of the same ingredients as classic pork meatballs, this mouthwatering burger features a juicy ginger pork patty, crunchy cabbage and cashew slaw, and zingy sriracha mayo

This much-loved Chinese dish makes a great midweek meal – marinated pork with stir-fried vegetables and rice, topped off with a fried egg

Brining your turkey before roasting it will keep the meat deliciously juicy and tender and you can even prepare this the night before, as well as the stuffing. Ginger, lime and pork all combine in this recipe to add a zest and subtle spice.

This family favourite is made extra special thanks to fresh thyme, fragrant rosemary and sweet sundried tomato paste

Liven up classic Scotch eggs with the gorgeous, deep flavour of black pudding and a hint of sweetness from fresh cox apple. This tasty twist on a picnic must have is sure to impress and is surprisingly easy to make

Impress guests at your next barbecue blowout with this unusual burger pairing

It’s hard not to love these freaky but cute bandaged faces, which are simple to make and taste delicious

Sausage rolls are a summertime picnic classic for good reason. Here they're given a summery, herby twist. Serve with the homemade salsa, which mixes sweet cherry tomatoes with fresh basil and tangy black olives

Who doesn't love a dumpling? Our recipe for savoy cabbage and pork dumplings is an excellent low-carb alternative that goes great alongside a glob of sweet chilli dipping sauce. Do, however, bear in mind that you will need a steamer for this recipe.

To make these homemade stuffing burgers extra special it’s worth taking the time to make your own tomato sauce.

Bring a taste of Italy to the table with this delicious, warming dish of filled Cannelloni tubes enveloped in tomato and basil sauce and baked with a mozzarella topping

Create both a hearty recipe and family favourite with this meatball pasta bake recipe by Bruno Loubet

Make your own Swedish meatballs with this tasty take on the Scandi classic. In this version, fresh dill, nutmeg and apple are included, for extra freshness and sweetness. The moreish sauce is made using beef stock and soured cream. Enjoy with mash and greens.

Celebrity chef Ken Hom shares a delicious recipe, perfect for a traditional Chinese banquet

This Mediterranean-inspired dish of herby pork meatballs with tzatziki is a proper crowdpleaser. The meatballs themselves contain just a few simple ingredients while the crisp Greek side salad delivers an addictive acid kick.

Mushroom Pizza With Roasted Garlic and Mint

You'll never go back to delivery once you've tasted this awesome, homemade mushroom pizza. Cooking the mushrooms down before adding them to pizza dough, along with roasted garlic, fontina cheese, and a sprinkle of fresh mint, creates an intensely-flavored, unique, and utterly delicious pie.

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.

Watch the video: Κεφτέδες κοτόπουλου με μανιτάρια. Yiannis Lucacos (June 2022).


  1. Ilhuitl

    the very funny question

  2. Jilliann

    Congratulations, I think this is the brilliant idea

  3. Gule

    Excuse me, I deleted that phrase

  4. Mudawar

    You are wrong. Enter we'll discuss it. Write to me in PM.

  5. Tahmelapachme

    It was with me too. Let's discuss this issue.

  6. Ziv

    I congratulate, the remarkable answer...

  7. Baltasar

    I do not doubt it.

  8. Kizshura

    This magnificent sentence is just about

  9. Rodrik

    Wacker, it's the simply excellent phrase :)

Write a message