Shu Mai-Style Burgers

Ingredients

• ½ pound shrimp, peeled
• 2 medium cloves garlic
• 1 ½ pounds boneless pork shoulder, with the fat, cut into 1-inch cubes
• 2 teaspoons soy sauce
• ¼ cup chopped scallion plus more for garnish
• ¼ cup chopped cilantro plus more for garnish
• 1 small fresh chili, seeded and minced
• 1 tablespoon minced fresh ginger
• Salt
• freshly ground black pepper to taste
• Shredded cabbage to garnish (optional)
• pickled pepper, to garnish (optional)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    229 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 20 grams protein; 106 milligrams cholesterol; 163 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 burgers

Preparation

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.

30 minutes