Shu Mai-Style Burgers

• 1/2 pound shrimp, peeled
• 2 medium cloves garlic
• 1 1/2 pounds boneless pork shoulder, with the fat, cut into 1-inch cubes
• 2 teaspoons soy sauce
• 1/4 cup chopped scallion plus more for garnish
• 1/4 cup chopped cilantro plus more for garnish
• 1 small fresh chili, seeded and minced
• 1 tablespoon minced fresh ginger
• Salt
• freshly ground black pepper to taste
• Shredded cabbage to garnish (optional)
• pickled pepper, to garnish (optional)

1. If grilling or broiling, heat should be medium-high and rack about 4 inches from fire.
2. Put shrimp and garlic in a food processor and pulse until just chopped; remove to a large bowl.
3. Working in batches, grind pork fat until just chopped (be careful not to over-process).
4. Add to bowl.
5. Then grind meat until just chopped, again being careful not to over-process; add to bowl.
6. Mix shrimp, pork fat and meat with the soy sauce, scallion, cilantro, chili and ginger; sprinkle with salt and pepper.
7. Shape into 8 patties.
8. To broil or grill, cook about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through.
9. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add the patties; cook undisturbed, for about 4 minutes, then turn and cook for a total of 8 to 10 minutes, or until nicely browned and cooked through.
10. Garnish with scallion, cilantro, cabbage and pickled pepper, to taste.

shrimp, garlic, pork shoulder, soy sauce, scallion, cilantro, fresh chili, fresh ginger, salt, freshly ground black pepper, cabbage, pepper

Taken from cooking.nytimes.com/recipes/1013162 (may not work)