Chinese Hamburger Recipe

Recipe By Slurrp

Juicy and delicious street food of Chinese hamburger made from shredded flavourful pork shoulder filled in a pan fried bun or bread.

12 Rating -
Non Vegdiet
Chinese Hamburger

ingredients serve

Ingredients for Chinese Hamburger Recipe

  • As required Ingredients for filling
  • 1 teaspoon Oil
  • 2 teaspoon Sugar
  • 1.30 pound Pork Shoulder
  • 1 stick Cinnamon
  • 1 teaspoon Fennel
  • 1/2 teaspoon Cloves
  • 1 teaspoon Black peppercorn
  • 1 teaspoon Sichuan peppercorn
  • 2 teaspoon Gan cao
  • 3 Star anise Nos
  • 3 piece Orange peel dry or fresh
  • 3 Garlic Cloves
  • As required Ginger few slices
  • 2 tablespoon Chinese cooking wine
  • 2 teaspoon Dark soy sauce
  • 3 No.s Scallion stalks white part
  • As required Ingredients for burger buns/bread
  • 2 cup All purpose flour +2 tbsp
  • 1/4 teaspoon Baking soda heated
  • 2 teaspoon Yeast water dry yeast + 0.5 cup 1 tsp of warm water

Directions: Chinese Hamburger Recipe

step 1

  • STEP 1.Trim and cut 1. 3 lb of pork shoulder into big chunks.

step 2

  • STEP 2.To get rid of bad smells and impurities, blanch the pork by putting them in a pot with cold water. Cover and bring to a boil. Then take the meat out of the boiling water and discard the water. Keep the meat aside.

step 3

    step 4

    • STEP 3.1 in a pot add 1 tsp oil and 2 tsp sugar. Stir on low heat till the sugar caramelises.

    step 5

    • STEP 4.2 when the sugar caramelises, take the pot off the heat and allow it to cool.

    step 6

    • STEP 5.3 then add warm water into the cooled pot and stir to dissolve the caramel.

    step 7

    • STEP 6.4 put the pot back on the stove and when the caramel liquid is simmering, add 1.3 lb blanched pieces of pork to the pot.

    step 8

    • STEP 7.5 add 1 stick cinnamon,1 tsp fennel, ½ tsp cloves ,1 tsp black peppercorn, 1 tsp sichuan peppercorn, 2 tsp ‘gan cao’ (liquorice root), 3 star anise, 3 pieces dry or fresh orange peel , 3 cloves of garlic, a few slices ginger, 2 tbsp chinese cooking wine, 2 tsp dark soy sauce, 3 scallion stalks white part.

    step 9

    • STEP 8.6 add water to cover the pieces of meat. Cover the pot and bring it to a boil. Add 1 tsp salt and mix together.

    step 10

    • STEP 9.7 cover the pot, turn the heat to low and simmer the pot for 2 to 3 hours.

    step 11

    • STEP 10.8 for the bun, in a stand mixer bowl add 2 cups +2 tbsp all purpose flour, ¼ tsp heated baking soda.

    step 12

    • STEP 11.9 mix 2 tsp dry yeast with ½ cup +1 tsp of warm water and mix.

    step 13

    • STEP 12.10 turn on the stand mixer to low speed and using the paddle attachment start mixing the flour. Slowly add the yeast water to the flour and mix for 1 to 2 minutes.

    step 14

    • STEP 13.11 change the mixer to the hook attachment and mix the flour on low speed for 5 to 8 minutes till all the flour comes together to form a firm dough.

    step 15

    • STEP 14.12 take the dough out of the mixer bowl and knead it on a flat clean surface till it is smooth.

    step 16

    • STEP 15.13 cover with a bowl and let the dough proof for 20 minutes at room temperature.

    step 17

    • STEP 16.14 then roll the dough into a long log or rope form and cut into 6 equal portions.

    step 18

    • STEP 17.15 take one portion of the dough and roll it into a thin log. Then roll it flat using a rolling pin.

    step 19

    • STEP 18.16 starting at one end of the flat strip roll it up like a ribbon to form a roll. Make the roll stand and tuck the tip under the roll.

    step 20

    • STEP 19.17 flatten the roll into a disc using the palm of the hand.then roll it into a thick round piece of 11 to 12 cm in diameter.

    step 21

    • STEP 20.18 place the rolled out breads in a dry frying pan and toast in low heat. Leave space between the breads. Cover and cook for 4 to 5 minutes. The breads will expand slightly. When the bottom gets yellow golden spots, flip the breads over. Do not cover the pan again.

    step 22

    • STEP 21.19 when both sides are golden and yellow, take them out of the pan. The breads should be crusty on the outside. Keep aside.

    step 23

    • STEP 22.20 after 2 to 3 hours , the pork should be fall-apart tender. Take the pieces of meat out of the pot and transfer them to a cutting board.

    step 24

    • STEP 23.21 start chopping the pieces of meat and and keep adding a little of the cooking brine from the pot. Keep adding brine till the meat is finely chopped and no more brine can be absorbed. This ensures a juicy filling.

    step 25

    • STEP 24.22 cut open the flat bread till half way. Then with the tip of the knife cut a pocket inside the other half. Fill the bread full with the meat filling and spoon some brine in as well.

    step 26

    • STEP 25.23 alternatively, add chopped scallion and chopped coriander to the chopped meat before filling the bread.

    step 27

    • STEP 26.24 lastly add chilli sauce or any sauce of choice on the filling.

    step 28

    • STEP 27.25 chinese hamburger is ready.
    calories per serving
    122 g Fat111 g Protein112 g Carbs69 g FiberOther

    Current Totals

    • Fat
    • Protein
    • Carbs
    • Fiber


    • Carbs
    • Protein
    • Fiber


    • Fat

    Vitamins & Minerals

    • Calcium
    • Iron
    • Vitamin A
    • Vitamin B1
    • Vitamin B2
      < 1mg
    • Vitamin B3
    • Vitamin B6
    • Vitamin B9
    • Vitamin B12
      < 1mcg
    • Vitamin C
    • Vitamin E
    • Copper
    • Magnesium
    • Manganese
    • Phosphorus
    • Selenium
    • Zinc
    Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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    Recipe By Slurrp