Who doesn’t love Chinese dumplings? Richard Blais, owner of Flip Burger Boutique and winner of Bravo’s Top Chef All-Stars, brought those flavors into this luscious burger, which merges health with huge flavor using low-cal, high-protein shrimp and relatively lean pork.
Make slider-size and tuck into Chinese steamed buns (available at Asian groceries), or use pillowy potato-flour rolls for a similarly light texture.
Makes 4 servings
- 1/2 lb ground pork shoulder
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp minced fresh ginger
- 1 large garlic clove, minced
- 2 scallions, chopped
- 1 tsp Chinese five-spice powder
- 1 tbsp soy sauce
- 1 tbsp sambal oelek or other chili paste
- 2 tsp toasted sesame oil
- Drizzle of olive oil
How to make it
Put the pork in a large bowl. Feed the shrimp through a meat grinder, or pulse in a food processor until coarsely ground; remove and mix well with the pork. In the food processor (or by hand), mince the ginger, garlic, and scallions almost to a paste. Mix into the pork mixture with five-spice powder, soy sauce, sambal oelek, and sesame oil. Form small patties, no more than 1/2-inch thick. Heat a large nonstick skillet or griddle over medium-high heat and coat with olive oil. Cook patties until the middles are opaque and outsides are browned, about 4 minutes per side.
Add your facorite toppings. We suggest: Kecapmanis, chopped scallion and cilantro, and shaved cucumber.