Pork and shrimp burger

2

TOTAL TIME

35 min

Serves

4

Pork and shrimp burger

Photo, Erik Putz.


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.

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.

Nutrition (per serving)

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