Pork Gyoza Burgers Pork Gyoza Burgers

Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: Maya Visnyei

Japanese pork-and-cabbage dumplings, called gyoza, inspired these yummy burgers. The subtle sweetness of brioche or pain au lait buns makes for a perfect pairing, but if you can't find them, substitute with your favourite soft hamburger buns.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings



In food processor, purée together egg, ginger, garlic, soy sauce, 2 tsp of the honey, pinch each of the salt and pepper and 1 tbsp water until smooth. Add mushrooms and green onions; pulse until finely chopped.

In bowl, mix together pork, mushroom mixture and bread crumbs just until combined. Shape into four 1/2-inch thick patties. (Make-ahead: Cover and refrigerate for up to 1 day. Or freeze for up to 3 weeks and add 5 to 7 minutes to cook time.) Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 160°F, about 13 minutes.

While patties are grilling, in large bowl, whisk together sesame oil, vinegar and remaining honey, salt and pepper. Add coleslaw mix; toss to coat. Spread 1 tsp of the mayonnaise onto cut sides of bottom halves of buns. Top each with pattie and 1/2 cup of the coleslaw mixture; sandwich with top halves of buns.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 802 mg
  • Sugars 15 g
  • Protein 32 g
  • Calories 635
  • Total fat 33 g
  • Potassium 446 mg
  • Cholesterol 245 mg
  • Saturated fat 12 g
  • Total carbohydrate 54 g


  • Iron 29
  • Folate 20
  • Calcium 7
  • Vitamin A 23
  • Vitamin C 28
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Lunch & Dinner

Pork Gyoza Burgers