THE PRAWN AND PORK DIM SUM BURGER
Who doesn’t love Chinese dumplings? Richard Blais, owner of FLIP Burger Boutique and winner of US TV’s Top Chef All-Stars, brought those flavours into this burger, which merges health with huge flavour using low-calorie, high-protein prawns and relatively lean pork. Tuck your dim sum sliders into Chinese steamed buns (available at Asian groceries) or substitute other light-textured rolls.
INGREDIENTS (SERVES 4)
225g minced pork shoulder 225g prawns, peeled and deveined
1tbsp minced fresh ginger 1 large garlic clove, minced 2 spring onions, chopped 1tsp Chinese five-spice powder 1tbsp soy sauce
1tbsp sambal oelek or other chilli paste
2tsp toasted sesame oil Drizzle of olive oil
Kecap manis (a sweet Indonesian soy sauce), chopped spring onions and coriander, cucumber shavings
Feed the prawns through a meat grinder, or pulse in a food processor until coarsely ground, remove and mix well with the pork in a large bowl. In the food processor (or by hand), mince the ginger, garlic and onions almost to a paste. Mix into the pork mixture with the five-spice powder, soy sauce, sambal oelek and sesame oil. Form four small patties, no more than 1.5cm thick. Heat a large nonstick skillet or griddle over medium-high heat and coat with olive oil. Cook the patties until the middles are opaque and outsides are browned, about four minutes each side.