Ingredients
Burger patty
- 3 lb ground pork
- 2 lb shrimp
- 10 garlic cloves
- 2 inches’ ginger
- 5 green onions, sliced
- ¾ c panko
- 2 tbsp. soy sauce
- 4 tsp. sesame oil
- 1 ½ tsp. salt
- ½ tsp. white pepper
- 2 egg whites
Sweet and sour mayo
- 1 tbsp. ginger, julienned
- ½ c sweet chili sauce
- ¼ c rice wine vinegar
- 2 tbsp. cornstarch dissolved in 2 tbsp. water
- 1 tbsp. sugar
- 2 -3 tsp. sriracha paste
- ¾ c mayo
To serve
- Brioche hamburger buns
- Butter lettuce
Directions
Burger patty
- Add the garlic and ginger to a food processor and blitz until you have small pieces, scrap out into a large mixing bowl.
- Add about 1 ½ pounds of shrimp to the bowl of the food processor and pulse a few times until you have little pieces but not a paste, scrape out into the mixing bowl.
- Chop the remaining ½ pound of shrimp into small pieces, I cut each shrimp into 4 or 5 pieces, add these to the mixing bowl.
- Add the remaining ingredients into the mixing bowl and mix together with your hands until you have a well homogenized mixture. This is where I always cook a small amount of the mixture to test the seasonings and adjust as needed.
- Shape the meat mixture into patties. If you have a scale weigh out the meat between 4 and 6 oz or just shape it by hand trying to make the patties even. I use a lid covered in cling film to help shape my patties and make them uniform, before I remove them from the mold I press my thumb into the center and make a small divot, this helps prevent the burgers from puffing up and turning into a hokey puck.
- Chill the burgers on a tray lined with cling film while you make the sweet and sour mayo and you preheat your grill.
Sweet and sour mayo
- In a small pan sauté the ginger until fragrant, about 1 minutes, add in the remaining ingredients except the mayo and cook for a few minutes, stirring occasionally until the mixture thickens.
- Transfer the thick chili sauce to a bowl and allow to cool before adding the mayo and stirring to combine.
To serve
- Grill or pan fry the burgers until they are cooked or an internal temperature reaches 160F.
- Assemble the burger on a brioche bun with butter lettuce and plenty of sauce.