Asian Pork and Mushroom Burgers

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 4 ounces sliced mushrooms 
• 1 teaspoon coarse kosher salt, divided
• 1 3/4 ground pork
• 2 tablespoons soy sauce, divided
• 3 teaspoons Asian sesame oil, divided
• 3/4 teaspoon cracked black pepper
• 1/2 cup hoisin sauce
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon hot chili sauce (such as sriracha)
• redpepper, carrot, cilantro and lettuce for burger toppings if desired

Heat oil in large skillet over medium-high heat. Add  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.  Once they are cool, roughly chop up the mixture.

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. Shape into patties.

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. Place burgers on buns and top with sauce, pepper, lettuce, carrot and cilantro however you like it!