Pork and shrimp burger

Total 35 min
Serves 4

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1/4 small
napa cabbage, shredded
grated carrot
1/4 cup
white-wine vinegar
1 tbsp
granulated sugar
plain rice cakes, divided
340 g bag
frozen raw, peeled medium shrimp, thawed
2 tbsp
2 tbsp
sesame oil
1 tbsp
grated fresh ginger
1 tbsp
minced garlic cloves
500 g
1/4 cup
chopped cilantro
leaves of Boston lettuce, optional


  • PREHEAT barbecue to medium.
  • TOSS cabbage and carrot with white-wine vinegar and sugar. Let stand for 30 min.
  • CRUSH 1 plain rice cake into fine crumbs in a resealable zip-top bag. Pat shrimp dry and mince finely.
  • WHISK tamari and sesame oil with ginger, cornstarch and garlic in a medium bowl. Add shrimp and ground pork. Gently mix together until combined. Stir in crushed rice cake and cilantro. Shape into 4 patties, about 1⁄2 in. thick.
  • OIL grill. Barbecue patties, lid closed, until cooked through, 4 min per side. Top 4 plain rice cakes with Boston lettuce leaves (optional), burgers, then cabbage slaw. Drizzle with slaw liquid. Garnish with more cilantro, if desired.


Calories 449, Protein 44 g, Carbohydrates 19 g, Fat 21 g, Fibre 2 g, Sodium 819 mg. Excellent source of Iron

Pro secret

These flavours are inspired by Chinese siu mai dim sum dumplings. The combo of shrimp and pork is a delicious alternative to the usual burger.

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