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Looking for a new burger to celebrate national burger month? We’ve got it covered.

These Japanese-inspired burgers have added yet another food-hybrid to this year’s list of successes, and will seriously change your view on burger possibilities. Modelled after traditional pork and cabbage dumplings, these patties are made with ground pork, shiitake mushrooms, green onions, and are seasoned with honey, sesame oil, vinegar, and salt and pepper. They can be assembled in under half an hour, and once your patties are on the grill, all that’s left to do is toast up a few brioche buns, and mix together the red cabbage slaw.

These burgers have all the juicy, sweet and sour flavour of pork gyoza, but with the added smokiness that you can only achieve on the grill. The cabbage slaw cuts the burger with a generous dose of freshness, while the soft brioche buns wrap around these patties like a blanket.

These burgers are so easy to make you’ll wonder how you’d never thought of making them before. Serve them up to a crowd of even the most conservative burger lovers, and you’ll have them begging you for the recipe. The complete flavour profile and goodness of gyoza, transplanted into a gourmet brioche bun. It really doesn’t get much better than that.

Have you tried any creative takes on a traditional burger lately? Let us know in the comments!

Pork Gyoza Burgers


  • 1 egg
  • 1 piece (1 inch) fresh ginger , peeled and sliced
  • 1 clove garlic
  • 1 tablespoon sodium-reduced soy sauce
  • 4 teaspoons liquid honey
  • 1/4 teaspoon each salt and pepper
  • 1 1/2 cup stemmed shiitake mushrooms
  • 4 green onions , chopped
  • 450 g lean ground pork
  • 1/3 cup panko or dried bread crumbs
  • 2 tablespoons sesame oil
  • 1 tablespoon white wine vinegar
  • 3 1/2 cups coleslaw mix
  • 4 teaspoons light mayonnaise
  • 4 brioche or pain au lait buns , split and toasted


  1. Using a food processor, mix egg, ginger, garlic, soy sauce, 2 tsp of honey, a pinch of salt and pepper, and 1 tbsp of water until smooth. Add green onion and mushrooms, pulsing until finely chopped.
  2. In a medium sized bowl, combine pork, the mixture from the food processor, and bread crumbs. Divide and shape into four ½ inch thick patties.
  3. Place patties on a greased grill over medium-high heat. Grill turning once, for about 13 minutes, or until fully cooked through.
  4. While patties are grilling, whisk together sesame oil, vinegar, the remaining honey, salt, and pepper to a bowl. Add the grated cabbage, and toss to coat.
  5. To prepare burgers, add mayonnaise onto bottom sides of buns. Top with patties, and ½ cup of the coleslaw mixture.


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