Cast Iron Pork and Shrimp Burgers
These cast iron pork and shrimp burgers are bursting with rich asian-inspired flavours. Dressed with mayonnaise, hoisin sauce, and a zesty asian-style vinaigrette, these are bound to become a fast favourite!
Equipment
- 12" Cast Iron Skillet
Ingredients
BURGER PATTIES
- 1 lb ground pork
- 1 lb thawed drained and peeled raw shrimp
- 4 green onions finely sliced
- 2 garlic cloves minced
- 1 egg
- 1" piece fresh ginger minced
- 2 cups Panko bread crumbs
- 1 tbsp hoisin sauce
- 1/4 tsp Chinese five spice
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
FOR THE SKILLET
- 3 tbsp avocado oil
FOR THE ASIAN-STYLE VINAIGRETTE
- 2.5 oz avocado oil (or other light-tasting oil)
- 1/2 oz sesame oil
- 1 oz rice vinegar
- 1 tsp hoisin sauce
- 1/4 tsp garlic powder
- pinch chili pepper flakes
- salt and pepper to taste
FOR THE DRESSING
- 6 buns
- 6 tsp mayonnaise
- 6 tsp hoisin sauce
- 1 bag coleslaw
Instructions
- Preheat the oven to 375ºF or 190ºC.
- Mix all of the burger patty ingredients together in a large mixing bowl. Add additional Panko bread crumbs if needed. Divide into six even portions and form the patties.
- Heat a 12" cast iron skillet over medium-high and add the avocado oil.
- When the skillet is hot, add the burger patties, reduce the heat to medium, and sear for 3-5 minutes before flipping.
- Once flipped, sear for another 3-5 minutes, then transfer to the oven for 20 minutes.
- Add all of the vinaigrette ingredients to a jar and shake until combined (or run it through a small blender), then toss with the coleslaw.
- Dress the buns with the mayonnaise, hoisin sauce and a generous scoop of the seasoned coleslaw. Add the burgers and serve!
Notes
- If there's a shellfish allergy, eliminate the shrimp and reduce the Panko in half, adding more if needed.
- This meat mixture also makes an excellent filling for asian-style dumplings.
