Chinese Mu Shu Pork Burger Recipe

Name: Chinese Mu Shu Pork Burger Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: ¾ lb Ground Pork Muscle (¾ pound ground pork muscle); ¼ lb Ground Pork Fat (¼ pound ground pork fat); ½ cup Bread Crumb (½ cup unseasoned bread crumbs); ¼ cup Yellow Onion (¼ cup onion, chopped fine); ¼ cup Carrot (¼ cup carrots, peeled and shredded with a peeler or box grater); 1 piece Egg (1 raw egg); 3 tbsp Ginger (3 tablespoons fresh ginger, peeled and grated on the small holes of a box grater); 2 tbsp Hoisin Sauce (2 tablespoons hoisin sauce + 4 teaspoons hoisin sauce); 1 tbsp Sesame Oil (1 tablespoon sesame oil); 1 tsp Red Pepper Flakes (1 teaspoon crushed red pepper flakes (more if you like things hot)); 6 pieces Bun (6 good quality buns, brioche would be nice, kaiser will work fine); 1 piece Red Bell Pepper (1 large sweet red bell pepper); 2 tsp Sesame Seeds (2 teaspoons white sesame seeds); 4 pieces Romaine Lettuce (4 leaves Romaine lettuce, chopped (or another crunchy lettuce)); ¼ cup Scallion (¼ cup scallions, chopped on a bias)

Chinese Mu Shu Pork Burger Recipe - Dinner,Lunch,Main Course (American)

55 minAmerican

Servings4

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Dairy Free

Ingredients

For 4 servings

Ground Pork Muscle¾ lb · ¾ pound ground pork muscle
Ground Pork Fat¼ lb · ¼ pound ground pork fat
Bread Crumb½ cup · ½ cup unseasoned bread crumbs
Yellow Onion¼ cup · ¼ cup onion, chopped fine
Carrot¼ cup · ¼ cup carrots, peeled and shredded with a peeler or box grater
Egg1 piece · 1 raw egg
Ginger3 tbsp · 3 tablespoons fresh ginger, peeled and grated on the small holes of a box grater
Hoisin Sauce2 tbsp · 2 tablespoons hoisin sauce + 4 teaspoons hoisin sauce
Sesame Oil1 tbsp · 1 tablespoon sesame oil
Red Pepper Flakes1 tsp · 1 teaspoon crushed red pepper flakes (more if you like things hot)
Bun6 pieces · 6 good quality buns, brioche would be nice, kaiser will work fine
Red Bell Pepper1 piece · 1 large sweet red bell pepper
Sesame Seeds2 tsp · 2 teaspoons white sesame seeds
Romaine Lettuce4 pieces · 4 leaves Romaine lettuce, chopped (or another crunchy lettuce)
Scallion¼ cup · ¼ cup scallions, chopped on a bias

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Steps

1Mix the burger/sausage ingredients thoroughly in a large bowl. Form into 4 patties about ¾ inch (1.9 cm) thick or stuff into casings. Wash your hands thoroughly after handling the raw meat and egg mixture.
2To make burgers: Prepare a grill in a 2-zone setup and clean the grates well. Clean grates is important because these burgers are not as firm as regular hamburgers and they will stick to dirty grates.
3Slice the bell pepper in half, discard the seeds and stem, and wash. Place the two halves skin down over the hot part of the grill and close the lid. Cook until the skin blackens and blisters, about 5 minutes. Remove the pepper, put it in a bowl, and cover it with a plate so the steam will loosen the skin. Peel the skin and cut the roasted meat into thin strips.
4Brush oil on the burgers so they will not stick. Place the patties on the grates on the indirect side. Cook the burgers with the cover on until they hit about 145°F (62.8°C), then move to the direct side and leave the lid up while you sear. Gently flip the burgers every 2 minutes being careful not to allow them to break apart. Remove when internal temperature of the burger is 160°F (71.1°C). If the coals flare up or the meat begins to char, move the burgers to the indirect zone.
5While the burgers are cooking, toast the cut side of the buns over the middle between the direct and indirect zone, watching them carefully so they do not burn. Remove them and spread the chopped Romaine on the bottom halves of the buns, and the red pepper strips on top of the lettuce.
6When the burgers are done, set them on the lettuce and peppers, spread 1 teaspoon of hoisin sauce on top, sprinkle them with sesame seeds and scallions. Put the top of the bun next to the colorful burger and serve.