Pork and Shrimp “Dim Sum” Burger

Star chef Richard Blais' American take on Chinese dumplings.

 Christopher Testani

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.

Prep time

10 min.

Cook time

8 min.

  • 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

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.