Makes 10 to 12 sandwiches.

Note: Hoisin sauce is available in the Asian section of stores. From "Simply Ming One-Pot Meals," by Ming Tsai and Arthur Boehm.

• 2 tbsp. grapeseed or canola oil

• 2 medium red onions, cut into 1/4-in. dice

• 2 tbsp. minced garlic

• 1 tbsp. minced ginger root

• 1 c. diced celery

• 1 tsp. hot sauce (Ming prefers sambal)

• 11/4 c. hoisin sauce

• 1 lb. ground beef

• 1 lb. ground pork

• Juice of 2 limes

• 8 oz. roma tomatoes, fresh or canned, chopped

• Kosher salt and freshly ground black pepper

• Hamburger buns

• 1 small head iceberg lettuce, shreddded


Heat a stockpot or other tall, wide pot over high heat. Add oil and swirl to coat bottom. When oil is hot, add onions, garlic, ginger, celery and hot sauce. Sauté, stirring occasionally, until onions are soft, about 2 minutes.

Add hoisin sauce and sauté 1 minute. Add beef and pork and sauté, breaking up the meat, until just cooked through, about 6 minutes. Add the lime juice and tomatoes and season with salt and pepper.

Reduce the heat to medium-low and simmer until mixture has thickened enough to mound when ladled, 20 to 25 minutes.

Toast buns and place a bottom half on each individual serving plate. Top generously with meat mixture. Top with lettuce and bun tops.