RECIPES: Recipe Details

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Shanghai Pork Burger

This burger incorporates flavors from one of the most influential ethnic cuisines in America, Chinese cuisine. Putting these flavors into a burger made of a popular American meat, pork, will create a food experience that will blend flavors of different cultures, as quintessentially American food so often does.


1 lb ground pork
1 tsp Chinese 5 spice powder
1/2 cup xiao xing rice wine
2 tsp soy sauce
1/4 tsp black pepper
1 tsp honey
1/4 tsp salt
1/4cup vegetable oil
6 slices whole grain white bread
1/4 cup chopped Chinese parsley or Cilantro


In a large mixing bowl, combine the pork, Chinese 5 spice powder, xiao xing rice wine, soy sauce, black pepper, honey, and salt. Fold the ingredients together until thoroughly mixed. form the meat mixture into 6 patties approximately 1/4 inch thick.

Preheat a grill to medium heat and liberally brush with the vegetable oil. Place the patties on the grill, cooking each side until the meat is thoroughly cooked and reaches a brown color, approximately 5-7 minutes per side. Remove the finished patties and place them on a stack of paper towels.

Place the bread on the grill until the side on the grill reaches a golden-brown color, approximately 1 minute. Do not toast both sides of the bread.

To assemble the burgers, sprinkle each patty with your desired amount of the chopped Chinese parsley. Place each patty between two slices of bread with the un-toasted sides of the bread facing out.


The flavors of this burger remind me of the delicious bak kwa (a preparation of grilled pork) I snacked on during a hot summer I spent in Shanghai. When I returned home from that summer, unable to find an adequate replacement for the bak kwa, I attempted to make my own. My efforts evolved into the pork patty used in this burger.