Shrimp and pork mini-burgers

Name: Shrimp and pork mini-burgers
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Prep Time15 min
Total Time15 min
Makes4 Servings

*PLUS Cooking time: 15 minutes

By Chatelaine

Michael Graydon

Ingredients

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

Instructions

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.

FILED UNDER:

Dinner Burgers Pork seafood stovetop

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.