1/2 454-g pkg
peeled, uncooked medium
finely grated fresh
, thinly sliced, plus more for garnish
Chop shrimp finely. In a bowl, whisk egg with soy, sesame oil, ginger, garlic and cornstarch. Add shrimp and pork. Gently mix together. Stir in onions. Shape into 12 patties, about 1/4 in. thick.
Heat a large, non-stick frying pan over medium. Add oil. Add 6 patties. Cook until browned, about 3 min. Flip patties and continue cooking, covered, until cooked through, about 4 more min. Repeat with remaining patties.
Arrange lettuce leaves on 4 plates. Top with mini-burgers. Pour vinegar in a bowl for dipping. Garnish with green onions.