Shu Mai-Style Burgers
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound shrimp, peeled
- 2medium cloves garlic
- 1½pounds boneless pork shoulder, with the fat, cut into 1-inch cubes
- 2teaspoons soy sauce
- ¼cup chopped scallion plus more for garnish
- ¼cup chopped cilantro plus more for garnish
- 1small fresh chili, seeded and minced
- 1tablespoon minced fresh ginger
- Salt
- freshly ground black pepper to taste
- Shredded cabbage to garnish (optional)
- pickled pepper, to garnish (optional)
Nutritional analysis per serving (8 servings)
232 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 21 grams protein; 290 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 4
Garnish with scallion, cilantro, cabbage and pickled pepper, to taste.
Private Notes
Comments
These are always a hit. Changed up the toppings: pickled onions or crispy onions, an avocado spread, arugula and sriracha/lime mayo.
Love these topped with Sriracha or my Grandma Li's homemade Sambal Olek and quick pickled Asian vegetable blend. For those that don't eat pork substitute some ground turkey thigh instead as it always works great.
Thanks Mr. Bittman for sharing this wonderful recipe :)))
Why wouldn't this work as meatballs? Add to ramen or pho or serve on a bowl with rice and veggies? Seems that this can be made, portioned into meatballs and cooked in the oven, like many meatball recipes. Freeze, and "there you go- " and easy lunch or dinner.
I love this idea and thought it was delicious! I didn’t follow the recipe perfectly but the ingredients were delicious. I used ground pork and added sesame oil. I paired it with an Asian inspired coleslaw. My family really enjoyed it. It would definitely be delicious as meatballs as well.
These are fabulous with kimchi and marinated ginger slices( the ones you get with a sushi dinner.) They are also great as cocktail sized fish balls or even an actual filling for shumai (yeah, I wanted too…) In other words, I’ll have them again in any format!
Can you use ground pork?