Cal-Asian Lettuce Wrap Burger Recipe | California Avocado Commission

Cal-Asian Lettuce Wrap Burger Recipe | California Avocado Commission

Ingredients

1 lb. (90/10 lean to fat ratio) ground beef
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 Tbsp. hoisin sauce
1 tsp. low-sodium soy sauce
8 oz. shiitake mushrooms, stems removed, caps sliced ¼-inch thick
½ tsp. toasted sesame oil
2 Tbsp. extra virgin olive oil, divided
1 ripe, Fresh California Avocado, seeded, peeled, and sliced
½ cup finely julienned or shredded carrots
2 green onions, white and light green part only, thinly sliced
4 large butter lettuce leaves
Sriracha for serving (optional)

Instructions

Combine the beef, garlic, ginger, hoisin sauce, and soy sauce in a bowl and mix well. Form into burger patties about ½” thick. Set aside.
Heat half of the olive oil in a large non-stick skillet over medium high heat. Add mushroom slices and sauté until golden, about 4-5 minutes. Remove from heat and transfer to a small bowl. Toss with the toasted sesame oil.
Heat the remaining olive oil in the pan over medium high heat. Add the burger patties and cook for 3 minutes, then flip and cook for an additional 3-4 minutes for medium-rare. Remove the patties from the pan.
Place each burger patty on a lettuce leaf. Top each with the mushrooms, avocado slices, carrots, green onions, and bean sprouts. Serve with sriracha (optional).