Pork and Shrimp Gyoza Burger


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.


Pork and Shrimp Gyoza Burger


Burger patty

  • 3 lb ground pork
  • 2 lb shrimp
  • 10 garlic cloves
  • 2 inches’ ginger
  • 5 green onions, sliced
  • ¾ c panko
  • 2 tbsp. soy sauce
  • 4 tsp. sesame oil
  • 1 ½ tsp. salt
  • ½ tsp. white pepper
  • 2 egg whites

Sweet and sour mayo

  • 1 tbsp. ginger, julienned
  • ½ c sweet chili sauce
  • ¼ c rice wine vinegar
  • 2 tbsp. cornstarch dissolved in 2 tbsp. water
  • 1 tbsp. sugar
  • 2 -3 tsp. sriracha paste
  • ¾ c mayo

To serve

  • Brioche hamburger buns
  • Butter lettuce


Burger patty

  1. Add the garlic and ginger to a food processor and blitz until you have small pieces, scrap out into a large mixing bowl.
  2. Add about 1 ½ pounds of shrimp to the bowl of the food processor and pulse a few times until you have little pieces but not a paste, scrape out into the mixing bowl.
  3. Chop the remaining ½ pound of shrimp into small pieces, I cut each shrimp into 4 or 5 pieces, add these to the mixing bowl.
  4. Add the remaining ingredients into the mixing bowl and mix together with your hands until you have a well homogenized mixture. This is where I always cook a small amount of the mixture to test the seasonings and adjust as needed.
  5. Shape the meat mixture into patties. If you have a scale weigh out the meat between 4 and 6 oz or just shape it by hand trying to make the patties even. I use a lid covered in cling film to help shape my patties and make them uniform, before I remove them from the mold I press my thumb into the center and make a small divot, this helps prevent the burgers from puffing up and turning into a hokey puck.
  6. Chill the burgers on a tray lined with cling film while you make the sweet and sour mayo and you preheat your grill.

Sweet and sour mayo

  1. In a small pan sauté the ginger until fragrant, about 1 minutes, add in the remaining ingredients except the mayo and cook for a few minutes, stirring occasionally until the mixture thickens.
  2. Transfer the thick chili sauce to a bowl and allow to cool before adding the mayo and stirring to combine.

To serve

  1. Grill or pan fry the burgers until they are cooked or an internal temperature reaches 160F.
  2. Assemble the burger on a brioche bun with butter lettuce and plenty of sauce.

In N’ Out Burger Sends Scouts to Medford

cheeseburgerMEDFORD, Ore. — There is a lot of talk about In N’ Out Burger moving a location to Medford. However, the famous burger joint said “nothing is for sure just yet.”

The burger chain has filed a pre-application with the City of Medford and said it has real estate agents in the area scouting multiple locations for the fast-food restaurant to move to.

Jim Huber, with the City of Medford Planning Department, said that more details will be discussed in a staff meeting next week.

Representatives from In N’ Out Burger said that it is possible for the company to submit multiple applications in different cities, and Medford is one of those cities.

Eat a Burger, Help Feed the Hungry

BURGER 2SPRINGFIELD,  Ore — Breakfast, lunch or dinner.  What you eat tomorrow could help those in need.

Carl’s Jr. is partnering with Catholic Community Services for a one-day fundraiser on Thursday, Sept. 11 at the Carl’s Jr. Gateway location.  One hundred percent of all sales will be donated to help our neighbors in need.

This is a first fundraiser of its kind for Carl’s Jr., so there is no telling how much money it will generate.

“From 6 a.m. until closing. I have no idea. We could do $10,ooo. We could do $20,ooo. I really don’t know what to expect. We will just have to wait and see,” said Joe Karcher, President of JCK Restaurants, Inc.

Catholic Community Services was founded in Salem in 1938. The nonprofit offers more than 15 programs providing Family Support Services; Independent Living Services; and Community Homes for children in long-term foster care and for adults with developmental disabilities. CCS serves more than 1,200 people annually and employs nearly 300 members of our community.

“Just how grateful we are to the Karcher family and Carl’s Jr  for having the courage to take on this project and really reach out the the community in this way,” said Tom Mulhern, executive director of Catholic Community Services.

No flyer is required. Whatever amount you spend on your meal, Carl’s Jr. will donate the entire amount to CCS.

Finding the Burger Joint – Dickie Jo’s


by Scott Zeppa
Eugene Daily News 

Greetings all, I’m the Fast Food Junkie and I’m not sorry! I’m also not sorry about taking a little break from my burger joint quest these last two weeks to stuff my face with Thanksgiving turkey over one extended weekend, as well as “hyper” sampling some of the Civil War’s best tailgate flank steak the following weekend. Both food and family-friendly occasions that allow for a little “top-button popping” excess, and the smug satisfaction of a happy and full belly. Despite the whirlwind of seasonal celebrations and their own carnous pleasures, I have not lost sight of my mission gentle readers; the quest for a great local burger with a side of Americana is still on. This time it’s right in the heart of Eugene.

Given this is the “Eugene” Daily News, I have gotten some friendly flak regarding this series since the first two locales were on Main Street in Springfield. Well, I have a confession to make – I’m a Springfeldian. I hope this doesn’t cause too much controversy. I want to assure you, burger lovers, that I will never let municipal bias interfere with my taste buds. Great burgers know no borders and as long as it’s local and meaty, the Fast Food Junkie will be there. This time around, I was at Dickie Jo’s Burgers.


Dickie Jo’s Burgers (201 E. 13th Ave) is right off the corner at 13th and Pearl in downtown Eugene. I call it “new old school” because it was opened in 2009 by Westraunt Concepts, a local West Bros. enterprise with the objective of offering a high quality “quick casual” dining experience. The place created a lot of local media buzz when it first opened and received much praise for the quality of fare, however, there were a few complaints regarding service and price so I was interested to see what I would discover now that the hoopla has long since quieted.

Aside from the handicapped parking spot and modern bicycle security cage, the Dickie Jo’s frontage is comfortably traditional. The color scheme and sign fonts exude the feeling of a classic burger joint. The feeling is well amplified when you walk through the door and see the sign instructing you to order at the register counter. Dickie Jo’s runs what I call a semi-sit down service operation (aka Carl’s Jr. style) where one orders at the register counter, gets a number and the food is brought to the table. There is ample seating, including a great counter and space for those waiting on to-go orders.


The menu is basic, offering variations on burger baskets (1/3 lb), hot dogs and chicken strips but with many fresh and homemade ingredients. All buns and breads are baked fresh on-site and homemade chili is served in a bowl or on top of a Hebrew National kosher dog. Dickie Jo’s also proudly offers “Aloft Serve”, a special organic and natural soft-serve ice cream available as cones, shakes, sundaes and banana splits. Soft drinks, including tea, are pricey ($2) but include unlimited refills. A selection of bottled beer is also available. There’s no breakfast menu, as Dickie Jo’s is only open for lunch and dinner. No matter to me though, as my dedicated focus is the burger joint experience.


When I walked into the place at high noon, there was one party of two ordering at the counter and about 15 customers already eating distributed across 7 tables. Pleasant Christmas music could be heard in the dining area befitting the season. Patrons ranged from elderly couples, to college students, to a family of four, to myself and there was a slow but steady flow of traffic in and out of the place while I was there. The excellent lunch counter was empty so I decided to sit there after I placed my order. Travis, the young man behind the counter, was courteous and efficient. I noticed during my meal that each of the six workers were relatively young and quite industrious. I ordered a burger basket with a bottomless Dr. Pepper, scratching the tomato and adding cheddar. This came to $9.50, so again, maybe a little steep for the starving student but a typical price point for the whole experience. Dickie Jo’s also offers to cook your burger “a little pink” or “no pink”. I went with “a little pink.”


The cook staff impressed the heck out of me. I had my basket brought to me inside of five minutes! Amazing. It was so fast I thought for sure they had rushed it, but no, they got it done fast and well; perfectly “a little pink”. The burger was excellent quality, the fresh baked and butter-toasted bun was incredible and the toppings were all fresh and appropriately distributed. There was a lot of grease on the paper the burger was wrapped in, but the burger itself was tastefully juicy and the bun was unaffected; I can’t emphasize how excellent Dickie Jo’s buns are. The fries are also top drawer, shoe-string style and near perfect. No grease to speak of, thin natural-cut slices, crispy outside yet with full potato body inside; nothing compliments a burger like fries. My one greedy complaint would be to get more fries in the basket, though the quantity I received was ample for a filling lunch.


So, based on my experience, if there were any legitimate service issues when the place first opened they have been well resolved. The staff was always hustling, with a friendly demeanor and I’ve never had a properly prepared order brought to me so fast. The place is clean and inviting, and, aside from a few modern conveniences (like HD TV’s) which we will absolutely forgive them for; Dickie Jo’s does an excellent job of providing a quality burger experience. I call it a tasty lunch and a nice new rendition of an American classic.

April 5 – Evening Update


Surprisingly nice today, if a little chilly. Have a bite of this headline wrap up:

New life for old hospital as new one fills up
Open since summer 2008, Sacred Heart Medical Center at RiverBend hospital is not even three years old. Already, bed space is getting a little cramped. For relief, officials are looking at the University District campus in Eugene.
Fire drives 5 OSU students out of home
An early-morning fire has put five Oregon State University students out of the house in which they were living. One was taken to the hospital for treatment of minor smoke
“Five Guys” Coming to Lane County
If you like burgers and fries, you’ll soon have one more option when it comes to eating out. Burger hot spot Five Guys is coming to Lane County. – as a carnivore with carnivore sons, this is good news. –ed.
Final Public Hearing for Proposed EWEB Rate Increase
Eugene Water & Electric Board commissioners will hold a final public hearing Tuesday about a proposed water rate increase. The meeting will be at 7:45 p.m. April 5th in the North Building at EWEB headquarters, 500 E. Fourth Ave.
EMX Hearing at 6pm – Fairgrounds

It's not In-N-Out, but it is good.