suitNtie used to have an internship (aka job that pays less than minimum wage) at a start-up that had unconventional benefits. The owners of the company were wonderful cooks! He would work at their house, in a three season room with outdoor kitchen, all day. I hated him for it.
One day, the owners opened their home to the spouses/significant others of the handful of employees and they put out a terrific assortment of appetizers including a mouthwatering chinese pork dumpling. Tiny little squares of wonderful flavor, with two dipping sauces…I could have eaten them forever. I begged for the recipe. It’s been a go to appetizer for me at any party I throw, despite the PITA (Pain In The A**) procedure of wrapping wanton wrappers forever and a day.
On a random day, I got a jones for them, but had no party (ahem, excuse) to make them for. I thought that I could probably make it into a burger, and with the peanut dipping sauce to keep it moist, it would be fabulous. And it was!
1/2 lb ground pork
4 water chestnuts, finely chopped
1 large green onion, finely chopped
1 clove garlic, minced or pressed
1 1/2 tsp. soy sauce
1 tsp. minced fresh ginger (yes, fresh matters here, don’t skimp)
1 tsp. sesame oil
1 egg slightly beaten
panko bread crumbs as needed for binding
Mix all of the above together in a bowl and divide into two burgers. 🙂 It’s that easy. I’m not going to tell you how long to cook it. You know how to cook a burger, I know you do.
3 tbsp. creamy peanut butter
5 tbsp. olive oil
1/4 c. soy sauce
3 tbsp. sugar
2 tsp. sesame oil
1 clove garlic, pressed or minced
1/2 tsp cayenne pepper
Dump it all in a bowl and whisk furiously. 🙂 You can chill it if you make it ahead of time but you do want to have it at room temperature when you serve it. I would bathe in this sauce. Yum.
I love these burgers served with green beans or a salad…neither of which I had today. Oops.