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Chinese Porkburger

"This recipe went through many changes. My mother, trying to be American, once put chopped pickles and catsup into the mixture. Before anyone commented, she threw the burgers away. The one thing she insists upon is that there be something crunchy inside the burger. The Chinese like to mix different textures."John Liang

  • 3 slices bacon
  • 1 pound ground lean pork
  • 1/2 tablespoon dark soy sauce
  • 1/2 tablespoon light soy sauce
  • 2 tablespoons scallion, green only
  • 4 water chestnuts




Fry bacon slowly until very crisp. Drain on paper towels. Remove any remaining fatty parts. Crumble into small bits.

In a large mixing bowl, sprinkle dark and light soy sauces over pork. Mix lightly.

Chop scallion greens in fine slices. Mince water chestnuts. Add with crumbled bacon to pork.

Mix ingredients lightly, and shape into patties. Cook until well-done, as any other burger: broil, pan-fry, or barbecue.

Serves 4 - 6.

Contributor: John Liang for Karen Liang

Tip: Dark soy sauce gives depth while light soy sauce gives saltiness. If you can't get the dark which is available in Chinese markets, do not increase the light soy or your burgers will be too salty.

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