Pork And Shrimp Burger
18
- Total Time35 min
- Makes4 servings
(Photo: Erik Putz)
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 recipe.
Ingredients
1/4 small napa cabbage, shredded
1 grated carrot
1/4 cup white-wine vinegar
1 tbsp granulated sugar
5 plain rice cakes, divided
340 g bag frozen raw, peeled medium shrimp, thawed
2 tbsp tamari
2 tbsp sesame oil
1 tbsp grated fresh ginger
1 tbsp cornstarch
2 minced garlic cloves
500 g lean ground pork
1/4 cup chopped cilantro
4 leaves of Boston lettuce, optional
Instructions
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.
Nutrition (per serving)
Calories 449, Protein 44g, Carbohydrates 19g, Fat 21g, Fibre 2g, Sodium 819mg.
Excellent source of Iron.
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