Shu Mai Burgers!

The New York Times had a recipe for Shu Mai Burgers! The idea was a crazy take on the familiar Shu Mai that are always the ultimate test of Din Sum (unless your ultimate test is chicken feet). We purchased the Pork Shoulder and the Shrimp and from McCall’s Meat and Fish. The results were amazing! The Shu Mai Burgers tasted and had the slightly chewy texture of Din Sum. They were simply bigger and flatter!

The recipe didn’t indicate two things that we figured out. First we were unclear if you use raw shrimp or cooked shrimp. We went with the fresh shrimps from McCalls. We simply cleaned them and thru them through the meat grinder, interspersing with the chunks of pork shoulder. The other thing was the meat was so fatty (yea, that is where the flavor is) we pan fried the Shu Mai without oil. This is a dish we will definitely make again! We served them without a bun on the plate with Yakisoba With Pork and Cabbage. This is another recipe from the New York Times. You can find it in our blog of: March 7, 2010. Simple click the date to get the recipe. Cathy had the good sense to leave the pork out of the recipe, since we were having so much pork in the Shu Mai.

We had purchased Fresh Cherries at the Farmer’s Market. We served them with outrageously rich Maraschino Cherries. 

Shu Mai-Style Burgers


New York Times


Time: 30 minutes


1/2 pound shrimp, peeled


2 medium cloves garlic


1 1/2 pounds boneless pork shoulder, with the fat, cut into 1-inch cubes


2 teaspoons soy sauce


1/4 cup chopped scallion plus more for garnish


1/4 cup chopped cilantro plus more for garnish


1 small fresh chili, seeded and minced


1 tablespoon minced fresh ginger


Salt and freshly ground black pepper to taste


Shredded cabbage and pickled pepper, to garnish (optional).


1. If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put shrimp and garlic in a food processor and pulse until just chopped; remove to a large bowl. Working in batches, grind pork fat until just chopped (be careful not to over-process). Add to bowl. Then grind meat until just chopped, again being careful not to over-process; add to bowl.


2. Mix shrimp, pork fat and meat with the soy sauce, scallion, cilantro, chili and ginger; sprinkle with salt and pepper. Shape into 8 patties.


3. To broil or grill, cook about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add the patties; cook undisturbed, for about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through.


4. Garnish with scallion, cilantro, cabbage and pickled pepper, to taste.


Yield: 8 burgers.