Grilled shrimp and pork burgers with cabbage slaw

Claire Tansey uses rice cakes in place of buns to craft these delicious burgers with an Asian twist!



Cabbage slaw


For the burgers:

  1. Preheat barbecue to medium.
  2. Crush plain rice cake into fine crumbs in a resealable zip-top bag. Pat dry thawed shrimp and finely mince.
  3. Whisk tamari and sesame oil with ginger, cornstarch and garlic cloves in a medium bowl. Add shrimp and ground pork. Gently mix together until combined. Stir in rice cake and chopped cilantro. Shape into four patties, about 1/2 inch thick.
  4. Oil grill. Barbecue patties, lid closed, until cooked through, four minutes per side.

For the cabbage slaw:

  1. Toss napa cabbage and grated carrot with white-wine vinegar and granulated sugar. Let stand for 30 minutes.

To assemble: Top four plain rice cakes with four Boston lettuce leaves (optional), burgers and cabbage slaw. Drizzle with slaw liquid. Garnish with more cilantro, if desired.


Calories 449
Protein 44 g
Carbohydrates 19 g
Fat 21 g
Fibre 2 g
Sodium 819 mg