Chinese Meets Mexican {Meets Japanese}

Lean ground pork was on sale this week at Ralphs so that means double the {other white meat} recipes for you!

This past weekend we took a last minute trip to San Diego to visit our 102-year old great great cousin {3rd cousin? my grandmother’s cousin} as she is….well, 102 and had taken a little turn for the worse and placed in hospice care. I am happy to report that she was doing a bit better yesterday, but we felt we had to go down and visit {just in case}.

Anywhoo, as I was relaxing at my mom’s on Saturday, I came across this Moo Shu Pork Burger in the July 2011 issue of Family Circle. To view this recipe on their site you have to register, so to spare you, I will just provide it here because you NEED to make these. Really. I was a little concerned with the whole flour tortilla coming into play, but it TOTALLY works. These things were incredible. Jay said he liked them better than the banh mi, but he doesn’t have the connection to Story Road that I do….nonetheless, these were definitely up there and we will be making them LOTS!

6 Tbsp. mayo

2 Tbsp. hoisin sauce

1.25 pound ground pork

4 oz. crimini {aka baby portobello} mushrooms, finely chopped {I used my mini food processor}

2 scallions, trimmed and chopped {I used 4}

1 Tbsp. soy sauce

2 tsp. ground ginger

6 small flour tortillas {I used Tia Rosa soft taco size}

1 cup arugula

1/2 cup thinly sliced radishes

Mix mayo and 1 Tbsp of the hoisin and set aside. Mix meat and the rest of the ingredients well and form into 6 patties. Drizzle grill pan or fry pan with a little olive oil and grill on each side for about 5 minutes {until juices run clear or meat reaches 150*}. Heat tortilla on your stovetop and then spread hoisin mayo on one side along with some arugula, a burger and then some radish slices. Fold the tortilla in half and then bring the bottom up to make a little burger envelope of sorts.

I paired these up with a rice noodle salad with miso dressing. I used about a half pack of maifun rice sticks {Dynasty brand on Asian aisle}, soaked them in warm water for about 15 minutes, boiled them for about 2 minutes and then rinsed. I added, chopped carrot, sliced radish, cucumber, red pepper, cilantro and green onion. Sprinkled with a bit of rice vinegar, salt and pepper and a little of my new addiction, miso dressing.

{in refrigerated section at Ralphs}

I think these burgers beat out my other favorite.

Linking up to {What I Whipped Up Wednesday} over at Sugar and Dots and Lady Behind The Curtain!