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Shu Mai-Style Burgers




Source of Recipe


NY Times


List of Ingredients








1/2 pound shrimp, peeled

2 medium cloves garlic

1 1/2 pounds boneless pork shoulder, with the fat, cut into 1-inch cubes

2 teaspoons soy sauce

1/4 cup chopped scallion plus more for garnish

1/4 cup chopped cilantro plus more for garnish

1 small fresh chili, seeded and minced

1 tablespoon minced fresh ginger

Salt and freshly ground black pepper to taste

Shredded cabbage and pickled pepper, to garnish (optional).



1. If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put shrimp and garlic in a food processor and pulse until just chopped; remove to a large bowl. Working in batches, grind pork fat until just chopped (be careful not to over-process). Add to bowl. Then grind meat until just chopped, again being careful not to over-process; add to bowl.

2. Mix shrimp, pork fat and meat with the soy sauce, scallion, cilantro, chili and ginger; sprinkle with salt and pepper. Shape into 8 patties.

3. To broil or grill, cook about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add the patties; cook undisturbed, for about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through.

4. Garnish with scallion, cilantro, cabbage and pickled pepper, to taste.

Yield: 8 burgers.



Recipe