Shu mai-style burgers from The Minimalist at The New York Times by Mark Bittman

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Notes about this recipe

  • Eat Your Books

    Can broil or grill.

  • nutrica6 on October 30, 2024

    Used the meat grinder attachment for the Kitchenaid, which worked perfectly. These are pretty rich burgers, but taste great. The shredded cabbage didn't really stay on the burger, maybe needs to be shredded even smaller next time. The pickled onions/peppers add a refreshing bite to the richness. I mixed everything together ahead of time so it was ready to form into patties/cook on a weeknight. Cooked on the stove with the grill pan.

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