Grill/Barbecue

Pork & Shrimp "Shumai" Burgers

April  9, 2016
Photo by The Gaussian Kitchen
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

  • Makes 4, 1/2lb patties
Ingredients
  • 1 pound Ground Lean Pork
  • 1 pound Shrimp, Shelled & Deveined
  • 4 Green Onions, Diced
  • 6 Water Chestnuts, Minced
  • 4 tablespoons Fresh Ginger, Grated (Fresh ginger can sometimes be very strong. Taste your ginger first, and adjust accordingly.)
  • 4 tablespoons Light Soy Sauce
  • 4 tablespoons Rice Wine Vinegar
  • 6 teaspoons Corn Starch
  • 4 teaspoons Sesame Oil
  • 4 pinches Salt
  • 4 pinches Cracked Black Pepper
  • 4 Buns/Brioche/8 slices of whole grain bread
  • 4 Leaves Kale
  • 4 pinches Bean Sprouts
  • 1 bunch Cilantro
  • Mayonnaise or Aioli
  • Sriracha
In This Recipe
Directions
  1. Roughly dice the shrimp
  2. 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.
  3. Mold mixture into 4 burger patties.
  4. Grill or pan sear over medium heat until cooked through.
  5. Butter and toast the buns/bread.
  6. 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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