Pot Sticker Style Burgers

Low in Fat and Calories – No SAD Bun!
Good for People Who Like Potstickers

Using Hoisin Sauce to cook Cantonese style baked spare ribs

Hoisin Sauce

These Pork burger patties are based on the flavors used in Chinese Potstickers and would be a good alternative to the usual Standard American Diet Hamburger.  They can be eaten by themselves without a bun, if you desire, which cuts down on the Whie Bread component and is even healthier.

This recipe makes enough for half a dozen four-ounce burgers. if you want to go that route.

Another approach would be to cut the volume and weight in half, making two-ounce patties, following more closely Dr. Han’s recommendation of meat servings of around one or two ounces accompanied by larger quantities of vegetables.

Still another approach would be to make meat balls and freeze them.  They can be used when you are in a hurry and used in soups, grilled and used in combination with vegetable dishes, noodle dishes or just about anywhere a small portion of meat is desired.

Pot Stickere Style Pork Burgers

Chinese Fusion


1½ punds ground Pork
2 to 3 tablespoons Vegetable Oil for cooking

The Mixture:

2 teaspoons minced Ginger
2 tablespoons finely chopped Green Onions, both green and white parts
2 teaspoons Soy Sauce,
1 tablespon Sesame Oil
1 teaspoon Sugar
1 Egg Whie
2 tablespoons Hoisin Sauce


First lay out the ingredients, especially The Mixture.

Combine The Mixture with the Pork in a large bowl.  Mix just enough to combine.

Divide the mixture into six or twelve portions, depending on how many burgers you intend to produce.  If making Met Balls, a Melon balling tool is useful in getting the sizes comparable and regular.  If not cooking right away, freeze them.


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