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Siumai Burgers with Hoisin Mayo

by laine on July 13, 2011

I love burgers so so much. I think I could eat one every day and never get tired of them. I had 4 just last week! Here is a recipe for a pork burger with hoisin mayo that was a refreshing break from all the beef. Siumai is a Cantonese dumpling filled with minced pork, shrimp and Chinese black mushrooms. The recipe that inspired me used 1 lb. of pork and 1 lb. of shrimp, but I was preparing the patties the night before and was nervous to have that pork and shrimp mingling together all night. In my unfortunate experience, cooked shrimp is good for one day only. This recipe made eight ¼ lb. patties.

Burgers:

  • 227 ml. water chestnuts, drained and minced
  • 1 cup shiitake mushrooms, minced
  • 2 lb. ground pork
  • 1 egg
  • 2 tablespoons cornstarch
  • 2 tablespoons dry sake
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ½ tablespoon hot mustard
  • pinch of salt
  • freshly ground black pepper

Hoisin mayo:

  • 3  tablespoons hoisin
  • 5 tablespoons mayonnaise
  • 1 teaspoon five spice powder
  • 1/4 teaspoon sesame  oil

The Rest:

  • Sesame seed buns
  • 1 cucumber, thinly sliced
  • Watercress

Directions:

Place all of the mayo ingredients in a small bowl and mix well. Refrigerate until ready to use.

Place all of the burger ingredients in a large bowl and mix until well combined. Oil your hands and form pork mixture into eight 1/2 inch thick patties. Oil and pre heat grill on med high.  Grill burgers over medium-high heat, keeping the lid closed lid and turning once. They should be done after 10 to 12 minutes. A digital thermometer inserted sideways into the centre should read 160º.

Serve on the sesame seed buns and top with the hoisin mayo, some cucumber slices and watercress.

{ 2 comments… read them below or add one }

Eden July 18, 2011 at 8:11 pm

Since I don’t like mushrooms but I would love to try this burger! How much shrimp should I use? Will the cook time change? Will not using the mushrooms change the burger too much?

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laine July 19, 2011 at 10:24 pm

I think the mushrooms help to keep it moist and certainly lend the burger flavour. They are minced very fine, so you wouldn’t notice alot of mushroom texture though. You could dice up an equivalent quantity of celery and give it a quick saute to soften it up a bit. Let it cool before you mix it into the meat. And use one pound of shrimp and one pound of pork. You can mix them using a food processor. Keep the cooking time the same. Take the temperature or cut into one if you are unsure.

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