My favorite part of making dumplings is not in the stuffing and sealing process, but in the making of the filling and well, the eating. This is where you get to be creative and put all the flavors your heart desires into the filling and my heart desires a lot of flavor. Tiny little pan fried parcels should tingle your taste buds, make you smack your lips and keep stuffing them in your face or that’s at least how my pork and shrimp gyoza make me feel. I don’t want to put my chopsticks down until the whole platter has been cleared, but filling all those gyoza wrappers take time so it’s time for a shortcut.
These gyoza burgers have enough flavor that the toppings for the burger are minimal, a few pieces of tender butter lettuce and a mayo flavored with sweet and sour chili sauce is all they need. Yeah maybe a thin slice of tomato or some cucumber could be a nice addition, but then those elements will take away from all the work you put into flavoring the patties. Ground pork and chopped shrimp are mixed together with fresh ginger, garlic, green onions, a touch of sesame oil along with a few other simple ingredients to make a juicy and soft burger patty. I chose to grill my patties because I believe most burgers should be grilled, but these would work equally well fried in a pan with a little oil.