Author Notes
Combining the flavors of traditional Dim Sum with a back yard barbecue. This idea started when I ran out of won-ton wrappers and had loads of filling left after making siu mai one weekend. —The Gaussian Kitchen
Ingredients
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1 pound
Ground Lean Pork
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1 pound
Shrimp, Shelled & Deveined
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4
Green Onions, Diced
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6
Water Chestnuts, Minced
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4 tablespoons
Fresh Ginger, Grated (Fresh ginger can sometimes be very strong. Taste your ginger first, and adjust accordingly.)
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4 tablespoons
Light Soy Sauce
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4 tablespoons
Rice Wine Vinegar
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6 teaspoons
Corn Starch
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4 teaspoons
Sesame Oil
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4 pinches
Salt
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4 pinches
Cracked Black Pepper
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4
Buns/Brioche/8 slices of whole grain bread
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4
Leaves Kale
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4 pinches
Bean Sprouts
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1 bunch
Cilantro
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Mayonnaise or Aioli
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Sriracha
Directions
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Roughly dice the shrimp
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Place all ingredients except bread, kale, bean sprouts, cilantro, mayo, and sriracha in a large bowl and combine well. Let sit for 5-10 minutes.
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Mold mixture into 4 burger patties.
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Grill or pan sear over medium heat until cooked through.
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Butter and toast the buns/bread.
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Spread mayonnaise and a bit of sriracha on the toasted buns, place a leaf of kale on the bottom bun, top with a patty, bean sprouts, and cilantro. Plate and Serve.
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