chinese burger

This recipe was "discovered" purely by chance. I was on one of my mad dumpling and wonton making projects, when I was left with equally tiny quantities of both mixes. So my husband wanted me to make him a little burger from the leftovers... and the rest is history.


This is the most divine, juiciest, wonderful burger ever! Even though this time we only had one small one and we ate it as is, if you are making more, it would be perfect served in a toasted fresh bun with some hoisin or garlic chilli sauce, with sliced spring onions, cucumber, lettuce, fresh coriander and even a bit of fresh tomato (or even ketchup) and mayonnaise.
Make it as rich or as basic as you want, the actual burger is simply divine and well worth trying.


500g minced pork
200g fresh king prawns (cleaned, deveined and finely chopped or blitzed in a food processor)
1 large (or 2 small) spring onions finely chopped
1 tbsp freshly grated root ginger
2 dried shiitake mushrooms (soaked in hot water for 30 minutes, then finely chopped, stalks discarded)
4 water chestnuts (finely diced)
1 celery stalk, finely chopped
1 small handful of chives, finely chopped
2 tbsp Shaoshing rice wine
1 tbsp oyster sauce
1 tbsp toasted sesame oil
1 tbsp light soy sauce
2 tsp cornflour
sea salt and generous pinch of white pepper


Prepare and mix mix all the ingredients using a spoon. Stir in one direction only, to ensure even mixing. Make thick little patties and grill on a barbecue or in a skillet using a touch of peanut oil, for about 3-4 minutes on each side, until the burgers are deep golden brown on the outside and cooked through on the inside.
NOTE: the inside will always be a little pink due to the prawns in the mixture, which go pink/orange on the outside when cooked.

Serve with condiments and salads of your choice, in a toasted bun.

Bon appétit!

No comments: