Korean Pork and Shrimp Rice Bun Burgers

Submitted by Sherri Williams to the 2019 Taste of America Challenge



1/3 cup Huy Fong Sriracha Ketchup

1 cup Great Value Mayonnaise

1/4 cup Great Value Soy Sauce

1/4 cup Great Value Organic Raw Honey

1 teaspoon Great Value Garlic Powder

1 teaspoon Korean pepper powder

1/4 cup water


8 ounces ground pork

8 ounces Wampler’s All Natural Omega-3 Sausage

6 ounces Wild Gulf Medium Raw Shrimp, Peeled and minced

4 tablespoons Kimchi Furikake (Rice Seasoning)

2 tablespoons Great Value Soy Sauce

1 teaspoon sesame oil

1 teaspoon Great Value Salt

1 teaspoon Korean chili powder


6 cups sticky rice, cooked

1/4 cups Great Value Soy Sauce

2 tablespoons sesame oil

2 tablespoons rice wine vinegar

2 tablespoons black sesame seeds

1/4 cup vegetable oil for frying

1/4 cup Kimchi Furikake (Rice Seasoning)


3 cups artisan lettuce

1 English cucumber, sliced

3 shallots, thinly sliced

1/2 cup pickled jalapeño peppers, sliced

1 bunch cilantro

3 tablespoons gochujang


Add sauce to a small saucepan and stir, heat on medium low for 5-7 minutes until heated through. Set aside. TO MAKE PORK AND SHRIMP PATTIES Combine all the ingredients in a large bowl and mix well with your hands. Do not over mix to avoid tough burgers. Divide the mixture into 4 equal portions about 4 inches in diameter. Heat large skillet on griddle to medium-high, add oil. Fry patties 5-7 minutes per side or until internal temperature reaches 160 degrees F. Brush patties with Korean Sauce the last 3 minutes of cooking time on both sides. TO MAKE RICE BUNS With wet hands form 8 equal balls with rice. Place balls in 4 inch mold and flatten. Combine soy sauce, sesame oil, rice wine vinegar and sesame seeds In a small mixing bowl. Brush one side of each rice bun with mixture. Heat large a large skillet to medium high heat and add vegetable oil. Cook rice buns 1-2 minutes on each side until lightly golden brown. Remove from heat and sprinkle with Kimchi Furikake. ASSEMBLE BURGERS Evenly place lettuce leaves on naked side of bottom rice buns, followed by cucumber slices, shallots, jalapeño peppers and cilantro, top with pork and shrimp patties. Drizzle spicy sauce and gochujang on each burger. Add top rice buns and serve.