Francesco Tonelli
Shu Mai-Style Burgers
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Shu Mai-Style Burgers

The Essential New York Times Grilling Cookbook , Peter Kaminsky - June 13th, 2014

Serves 8

  • 1/2 lb. shrimp, peeled
  • 2 med. cloves garlic, peeled
  • 1 1/2 lbs. boneless pork shoulder, fat cut into 1” cubes
  • 2 tsps. soy sauce
  • 1/2 cup scallions, chopped, plus more for garnish
  • 1/4 cup cilantro, chopped, plus more for garnish
  • 1 sm. fresh chile, seeded and minced
  • 1 Tbsp. ginger, minced
  • salt
  • black pepper, freshly ground
  • cabbage, shredded (for garnish)
  • pickled pepper (for garnish)
  1. Heat grill to medium-high; place rack 4” above fire.

  2. Place shrimp and garlic in food processor; pulse until just chopped; place mixture in large bowl.

  3. Working in batches, grind pork fat until just chopped (be careful not to overprocess); add to shrimp; grind meat until just chopped (again being careful not to overprocess); add to mixture; mix shrimp, pork fat, and meat with soy sauce, scallions, cilantro, chile, and ginger; season; shape into 8 patties.

  4. Grill patties about 4 minutes; turn, continuing to cook for a total of 8 to 10 minutes, or until nicely browned and cooked through.

  5. Place patties on buns; serve with scallions, cilantro, cabbage, and pickled pepper.

Adapted from The Essential New York Times Grilling Cookbook edited by Peter Kaminsky with a foreword by Mark Bittman. Published Spring 2014 by Stirling Epicure.