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
4, 1/2lb patties
Ground Lean Pork
Shrimp, Shelled & Deveined
Green Onions, Diced
Water Chestnuts, Minced
Fresh Ginger, Grated (Fresh ginger can sometimes be very strong. Taste your ginger first, and adjust accordingly.)
Light Soy Sauce
Rice Wine Vinegar
Cracked Black Pepper
Buns/Brioche/8 slices of whole grain bread
Mayonnaise or Aioli
In This Recipe
Roughly dice the shrimp
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.
Mold mixture into 4 burger patties.
Grill or pan sear over medium heat until cooked through.
Butter and toast the buns/bread.
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.