Shrimp and pork mini-burgers


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
*PLUS Cooking time: 15 minutes
Shrimp and pork mini-burgers

Michael Graydon

Chatelaine Triple Tested


  • 1/2 454-g pkg peeled, uncooked medium shrimp, thawed

  • 1 egg

  • 2 tbsp soy sauce

  • 2 tbsp dark sesame oil

  • 2 tsp finely grated fresh ginger

  • 2 garlic cloves, minced

  • 2 tsp cornstarch

  • 500 g lean ground pork

  • 2 green onions, thinly sliced, plus more for garnish

  • 1 tsp vegetable oil

  • 1 head Boston lettuce

  • 3 tbsp white-wine vinegar, optional


  • Chop shrimp finely. In a bowl, whisk egg with soy, sesame oil, ginger, garlic and cornstarch. Add shrimp and pork. Gently mix together. Stir in onions. Shape into 12 patties, about 1/4 in. thick.

  • Heat a large, non-stick frying pan over medium. Add oil. Add 6 patties. Cook until browned, about 3 min. Flip patties and continue cooking, covered, until cooked through, about 4 more min. Repeat with remaining patties.

  • Arrange lettuce leaves on 4 plates. Top with mini-burgers. Pour vinegar in a bowl for dipping. Garnish with green onions.

Nutrition (per serving)

Calories 361, Protein 36g, Carbohydrates 5g, Fat 22g, Fibre 1g, Sodium 620mg.

Kitchen Tip:

Serve burgers with rice for a heartier meal.