Pork Dumpling Burger with Chili Crisp Slaw

This Pork Dumpling Burger with Chili Crisp Slaw is what happens when two cravings collide. Juicy pork patties loaded with shiitake mushrooms, ginger, and lemongrass are nestled on top of golden brown caramelized brioche buns then topped with chili crisp slaw and sweet-savory Kewpie mayo.

If you've ever wanted the bold, savory flavor of a pork dumpling but are also craving the satisfying structure of a burger, this is your answer and it's on the table in just 30-minutes!

I've been building this recipe in my head for awhile now. Dumplings are one of Zach's most requested recipes at home but my kids don't want to try them so I had to come up with a way to pack the same flavors into a kid friendly idea.

If you're into bold globally inspired dinners, especially dumplings, my Red Curry Dumpling Soup will satisfy those cravings.

A Glance At This Pork Dumpling Burger Recipe

Why This Recipe Works

• Ground pork has a great fat to lean ratio and is extra juicy with the addition of shiitake mushrooms to make the perfect juicy pork patty.
• Shiitake mushrooms are doing double duty adding the deep umami flavor that you'd expect from a dumpling and keeping the pork super moist.
• Ginger and lemongrass bring a bright aromatic flavor that keeps the rich pork feeling light. They have the same effect in shrimp green curry, keeping the coconut milk from feeling heavy.
• Toasting the bun with the kewpie mayo mixture makes a soft pillow-like bun that is lightly caramelized and melts in your mouth to go perfectly with the juicy pork and crunchy cabbage.
• This Pork Dumpling Burger recipe combines salt, fat, acid, and heat - the chili oil brings the heat and fat while the rice vinegar brings acid, the tamari brings an umami salt, and the brown sugar rounds balances everything out.

Recipe Ingredients

• Ground Pork - Look for ground pork that has a higher fat content rather than an extra lean blend. Fat helps patties stay together, juicy and flavorful in this pork burger recipe and the ultimate pork burger. A leaner ground pork product can result in a drier end product so be sure to read the label.
• Shiitake Mushrooms - Dice them small so they 'melt' into the burger patty. Fresh shiitake mushrooms work great here for the moisture ratio. Dried shiitake mushrooms will work in a pinch.
• Lemongrass Paste & Ginger Paste - Using paste instead of fresh is the weeknight move. It saves time and is still a great product. I find these pastes in the refrigerated produce section at my local grocers.
• Shaoxing Wine - A Chinese cooking wine that is nutty, slightly sweet, and key to creating more of an authentic dumpling flavor. Find it in the Asian Aisle at your local grocer. Dry sherry is my go-to substitute if I'm out of Shaoxing wine.
• Kewpie Mayo - Japanese mayo that is slightly richer and tangier because it only uses egg yolks instead of whole eggs. It's preferred over American mayo for this Pork Dumpling Burger with Chili Crisp Slaw.
• Mr. Bing Chili Crisp is the move if you can find it. My homemade chili garlic oil is another great option and comes together quickly with mostly pantry staples.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Sub pre-shredded slaw mix for napa cabbage to save an extra few minutes. I use this time saver when making pork pozole rojo too.
• Fresh lemongrass and fresh ginger can be used, about 1 teaspoon each.
• No shiitakes at the store? Substitute cremini mushrooms instead. They don't pack quite as much earthy umami flavor however, they work very well as a substitute.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How To Keep Pork Burgers Juicy

Pork is an incredibly juicy meat to make burgers with given its fat content but can become dense if handled too much or packed too tightly when making patties. Mix in seasonings just until combined then gently make patties.

Shiitakes reinforce that juiciness by adding moisture and allowing you to cook at high heat creating a flavorful golden brown seared exterior with a juicy center. Cook ground pork to 160°F allowing the meat to be safely cooked without overcooking.

How To Make Pork Dumpling Burgers

Step 1: Make patties by combining ground pork, shiitake mushrooms, lemongrass, ginger, salt and white pepper then forming 6 oz patties.

Step 2: Sear pork burgers. Heat a large skillet over medium-high heat until pan is very hot then sear each burger until one side has a deep brown color. Flip pork patties over and continue cooking until each burger reaches an internal temperature of 160°F. The patty will rise an additional 5 degrees by carryover cooking.

Step 3: Make slaw while burgers cook. Combine napa cabbage, purple cabbage, toasted sesame seeds and cilantro in a mixing bowl. In a separate bowl whisk chili crunch, rice vinegar, tamari and sesame oil then pour mixture over the top of the cabbage and combine.

Step 4: Make kewpie mayo. Combine mayo, sugar, tamari, rice vinegar, garlic and salt. Taste then adjust salt if needed.

Step 5: Toast the buns until golden brown. Brush mayo mixture onto buns then lightly toast them over low heat until golden brown. Be careful, the buns can go from golden brown to burnt very quickly. Keep heat low.

Step 6: Assemble pork burgers and serve. Add a pork patty to the bottom bun, top generously with slaw, top with a drizzle of kewpie mayo sauce then serve immediately.

Chef Notes

• You want ground pork to reach 160°F for food safety purposes.
• The buns will caramelize with the kewpie mayo mixture on them so keep the heat low and watch carefully to prevent burning.
• Don't over work the pork patties. Overworking the meat will develop the proteins and lead to a dense tough pork burger. Same method when making Ultimate Pork Burgers as well.
• Get the pan nice and hot before searing the pork dumping burgers. A properly heated pan gives the pork patties a nice brown crust instead of steaming it, which adds extra flavor as well as preventing sticking.
• Toast the buns in the same pan the burgers were cooked in to soak up all the drippings. This adds another layer of flavor to pork dumpling burgers that shouldn't be missed.

What To Serve With Pork Dumpling Burgers

This pork burger is satisfying on its own but you can round it out with additional sides.

• Garlic Chili Noodles - You've already got the chili theme going with Mr. Bing Chili Crisp, why not play into it and add some additional spicy garlic chili noodles.
• Summer Fruit Salad - This honey lime fruit salad cuts through the richness and spicy flavors of the pork dumpling burger creating a nice contrast.
• Peach Mango Salsa - Peach Mango Salsa can be eaten on top of this pork burger or on the side as a refreshing and cool bite.

Storage

• Patties - Store cooked patties separate from the slaw and mayo. Refrigerate in a container for up to 3 days. Reheat over medium heat in a skillet to bring a little of the crust back or in the microwave for 20-30 seconds.
• Chili Crisp Slaw - Best eaten fresh. Keep undressed slaw stored in an airtight container for up to 4 days. Once dressed, the cabbage wilts quickly.
• Kewpie Mayo - Store leftover mayo mixture in an airtight container in the fridge for up to 1 week. Leftovers work great on sandwiches, grain bowls and Asian Air Fryer Salmon Bowls.

📖Recipe

Pork Dumpling Burger

Krista Stechman

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course dinner, lunch

Cuisine asian fusion

Servings 4 servings

Calories 1071 kcal

Ingredients

  

1x2x3x

• ▢ 1½ lbs ground pork
• ▢ 3 oz shiitake mushrooms fine dice
• ▢ 1½ tsp shaoxing wine or sherry wine
• ▢ 1 teaspoon lemongrass paste
• ▢ 1 teaspoon ginger paste
• ▢ 1½ teaspoon kosher salt Diamond Crystal
• ▢ ⅛ teaspoon white pepper
• ▢ 4 brioche buns

Slaw

• ▢ 3 cups napa cabbage shredded
• ▢ ½ cup purple cabbage shredded
• ▢ ⅓ cup green onions sliced thin
• ▢ ¼ cup sesame seeds toasted
• ▢ ½ cup cilantro leaves rough chop
• ▢ ¼ cup chili oil Mr. Bing or homemade
• ▢ 1 tablespoon rice vinegar seasoned
• ▢ 1 tablespoon tamari
• ▢ 1 teaspoon sesame oil

Mayo

• ▢ ½ cup kewpie
• ▢ 1 tablespoon brown sugar
• ▢ 1 teaspoon tamari
• ▢ 1 teaspoon rice vinegar
• ▢ 1 large clove garlic minced
• ▢ 1 pinch kosher salt Diamond Crystal

Instructions

 

• Mix pork, mushrooms, lemongrass, ginger, salt and white pepper until well combined then form into 6 oz burger patties
• Heat a skillet over high heat then cook burgers until internal temp reaches 160°F
• While the burgers are cooking, combine cabbages, green onions, sesame seeds, and cilantro in a mixing bowl
• In a separate mixing bowl, whisk chili oil, rice vinegar, tamari and sesame oil then pour over cabbage mixture and toss to coat
• Prepare mayo by whisking kewpie, brown sugar, tamari, rice vinegar and garlic in a dish
• Brush insides of buns lightly with mayo mixture and warm them mayo side down in the same skillet for 20 seconds until slightly browned
• Add a pork patty to the bottom of each bun, top with slaw and more mayo then serve immediately

Notes

Do not over do it with the white pepper. White pepper is a pungent spice that can easily over power and ruin your dish.

Cook pork burgers to 160°F. Use a digital thermometer and take temperature in the center of the pork patty for accuracy.

Toast buns smeared in kewpie mixture in the same pan pork burgers were cooked in for full flavor and caramelization.

Nutrition

Calories: 1071kcalCarbohydrates: 48gProtein: 42gFat: 79gSaturated Fat: 28gPolyunsaturated Fat: 13gMonounsaturated Fat: 26gTrans Fat: 0.03gCholesterol: 272mgSodium: 1800mgPotassium: 816mgFiber: 3gSugar: 4gVitamin A: 1265IUVitamin C: 25mgCalcium: 226mgIron: 4mg

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