Shrimp and pork mini-burgers
16
- Prep Time15 mins
- Total Time15 mins
- Makes4 Servings
Michael Graydon
Ingredients
1/2 454-g pkg peeled, uncooked medium shrimp, thawed
1 egg
2 tbsp soy sauce
2 tbsp dark sesame oil
2 tsp finely grated fresh ginger
2 garlic cloves, minced
2 tsp cornstarch
500 g lean ground pork
2 green onions, thinly sliced, plus more for garnish
1 tsp vegetable oil
1 head Boston lettuce
3 tbsp white-wine vinegar, optional
Instructions
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.
Nutrition (per serving)
Calories 361, Protein 36g, Carbohydrates 5g, Fat 22g, Fibre 1g, Sodium 620mg.
Kitchen Tip:
Serve burgers with rice for a heartier meal.