Shu Mai-Style Burgers

These are fabulous with kimchi and marinated ginger slices( the ones you get with a sushi dinner.) They are also great as cocktail sized fish balls or even an actual filling for shumai (yeah, I wanted too…) In other words, I’ll have them again in any format!

Can you use ground pork?

I think I under "chopped" the pork, but was thinking after the fact, shu Mai filling is normally pretty consistent, right? Has anyone tried fully blending the proteins? Also, the filling is missing flavor. I should have gone heavier on my salt, so maybe more soy sauce? I felt like the burgers were just a way to get the sriracha Mayo and cilantro in my mouth. So I'd recommend using the picked veggies.

To re-state @Renee's question - how will this last if made in advance and frozen? I can see this could be a great hit when entertaining a group.

These are outstanding, big hit with the family. I’m lucky enough to have a commercial grade meat grinder, so now I run this through prior to starting a batch of cat food before the grinder gets slimed with chicken bones and hearts ;-). Left out the chili due to heat-averse child but compensated with sriracha mayo for the adults. Served on brioche slider buns with quick pickled onions. This is into a bi-monthly rotation.

How are these after being frozen a few days?

Why wouldn't this work as meatballs? Add to ramen or pho or serve on a bowl with rice and veggies? Seems that this can be made, portioned into meatballs and cooked in the oven, like many meatball recipes. Freeze, and "there you go- " and easy lunch or dinner.

What type of bun is that in the photo?

A really great alternative to a beef burger. In the interest of time, I used ground pork, and the results were great. Some quick pickled cucumbers added some nice crunch.

I had ground pork in the freezer and used that. I would add more garlic next time, and more heat. I used a jalepeno (without the seeds and veins) and it did not add much zip. I served with a slaw (cabbage and broccoli, jicama, bell pepper, scallions, ) in an asian dressing (fish sauce, lime juice, rice vinegar, ginger, lemon grass, roasted sesame oil).

Love these topped with Sriracha or my Grandma Li's homemade Sambal Olek and quick pickled Asian vegetable blend. For those that don't eat pork substitute some ground turkey thigh instead as it always works great.
Thanks Mr. Bittman for sharing this wonderful recipe :)))

?Top w/French Fried Onions?

These are always a hit. Changed up the toppings: pickled onions or crispy onions, an avocado spread, arugula and sriracha/lime mayo.