So I mentioned yesterday that there was one recipe that made me have the urge to turn on the stove in 90 degree heat last weekend. That recipe was for Asian Pork and Mushroom Burger Wraps that I found in bon appetit’s burger round-up. I have to admit, it’s not something that I would usually go for (mushrooms?!), but I think the heat was getting to me and all that fresh goodness sounded really refreshing.
The recipe calls for lots of asian staples like sesame oil, rice vinegar and hot chili sauce; things that would be kind of a hassle to go out and get, but somehow I had just about every ingredient in my cupboard. I split the recipe in half and still made 8 smallish burgers, so it’s definitely a great recipe for freezing some of it. The prep work wasn’t too bad, you can even make the burgers up to 6 hours ahead of time. Once I had everything ready, I let Aaron tend the stove while I whipped up the dipping sauce. About 10 minutes later, we had a delicious and refreshing dinner waiting to be devoured. And oh did we. The burgers were spectacular! I really enjoyed the lettuce as a bun thing, and the dipping sauce really enhanced the flavor of the burger.
I’m glad I got a little ambitious and tried something out of the ordinary. It was totally worth it! You can find the recipe in this month’s issue of bon appetit. I would type it for you, but I’m a little lazy right now and it’s a little long.