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Who doesn’t love Chinese dumplings? Richard Blais, owner of Flip Burger Boutique and winner of Bravo’s Top Chef All-Stars, brought those flavors into this luscious burger, which merges health with huge flavor using low-cal, high-protein shrimp and relatively lean pork.

Make slider-size and tuck into Chinese steamed buns (available at Asian groceries), or use pillowy potato-flour rolls for a similarly light texture.

Makes 4 Servings
Prep Time: 
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1/2 lb ground pork shoulder
1/2 lb shrimp, peeled and deveined

1 tbsp minced fresh ginger
1 large garlic clove, minced
2 scallions, chopped
1 tsp Chinese five-spice powder

1 tbsp soy sauce

1 tbsp sambal oelek or other chili paste

2 tsp toasted sesame oil
Drizzle of olive oil
How to make it 

Put the pork in a large bowl. Feed the shrimp through a meat grinder, or pulse in a food processor until coarsely ground; remove and mix well with the pork. In the food processor (or by hand), mince the ginger, garlic, and scallions almost to a paste. Mix into the pork mixture with five-spice powder, soy sauce, sambal oelek, and sesame oil. Form small patties, no more than 1/2-inch thick. Heat a large nonstick skillet or griddle over medium-high heat and coat with olive oil. Cook patties until the middles are opaque and outsides are browned, about 4 minutes per side.

Add your facorite toppings. We suggest: Kecapmanis, chopped scallion and cilantro, and shaved cucumber.