SHRIMP AND PORK WONTON BURGERS WITH CHIPOTLE SLAW

Asian|Grill|Pork|Seafood

Ingredients

The Pickled Onions:

1 cup cider vinegar

¾ cup water

4 tablespoons sugar

1 teaspoon salt

1 small red onion, thinly sliced into rounds (about 1 cup)

The Burgers:

1 pound shrimp, shelled and deveined

1 pound ground pork

3 cloves garlic, chopped

1 tablespoon ginger, minced

1 jalapeno pepper, chopped

¼ cup Hellmann’s Chili Lime Mayonnaise Dressing

¼ cup soy sauce

2 tablespoons sesame oil

2 tablespoons oyster sauce

2 tablespoons brown sugar

½ teaspoon black pepper

1 large egg

½ cup scallions, chopped

1 cup panko breadcrumbs

The Slaw:

1 ½ cups purple cabbage, chopped

1 large carrot, peeled and cut into very small thin strips

2 large scallions, chopped

⅓ cup Hellmann’s Chipotle Mayonnaise Dressing

1 teaspoon sesame oil

1 tablespoon rice wine vinegar

The Rolls, Lettuce, and Sauce:

6 brioche rolls

3 tablespoons butter, softened

1 small head butter lettuce

6 tablespoons Hellmann’s Chipotle Mayonnaise Dressing

6 tablespoons Hellmann’s Chili Lime Mayonnaise Dressing

Instructions

To make the pickled onions, combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil. Stir to dissolve the sugar and salt. Place the sliced onions in a large jar and pour the hot liquid over them to cover. Shake the jar occasionally to ensure the veggies are all coated in the liquid. Let sit for 2-3 hours until the liquid is at room temperature. Keep in the fridge for up to 2 weeks.

To make the burgers, place the shrimp in the bowl of a food processor and pulse several times until the shrimp is broken down, but not a complete puree. You still want some chunks and texture. Place the shrimp in a large bowl with the pork and mix with your hands until they are combined.

In a small separate bowl combine the garlic, ginger, jalapeno, Chili Lime Mayo, soy sauce, sesame oil, oyster sauce, brown sugar, black pepper, and egg. Whisk to a smooth sauce. Add this mixture to the bowl with the shrimp and pork, along with the scallions and breadcrumbs. Using your hands, massage everything together until well combined. Place this mixture into the fridge to chill out for 30 minutes.

To make the slaw, combine all of the ingredients in a small bowl and mix well.

In preparation for grilling, butter the cut sides of the rolls with the softened butter.

Preheat your grill to 400 degrees.

Form the shrimp and pork mixture into 6 equal patties. Place them on the grill and close the lid. Cook for about 4-5 minutes on the first side until beautiful grill marks form. Flip and cook for another 5-7 minutes on the second side until they are cooked through and the internal temperature of the patties is 155-160 degrees. Remove from the grill and tent with foil. Let them rest for 5-10 minutes.

Place the buns, buttered side down on the hot grill and toast for 1-2 minutes until golden brown.

To put the burgers together, take a bottom bun and squeeze about 1 tablespoon of the Chipotle Mayo and spread it evenly. Top with 2-3 lettuce leaves, followed by 1 wonton patty, about ¼ cup of the slaw and several of the pickled onions. Squeeze about 1 tablespoon of the Chili Lime Mayo on the buttered side of the top bun and place it on top of the onions. DEVOUR!! Soooo gooood!!