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Dim Sum Burger Recipe

Updated: Jun 26


I honestly have no idea how this idea came to me.


One day, I was staring at a container of my mum's versatile minced filling sitting in the fridge. I had already turned it into meatballs, wontons, ngoh hiang, dumplings, and even a dumpling lasagna.



Yet there was still some left. As I was thinking about what to do with it, a little light bulb went off in my head: what if I treated it like a burger?


The funny thing is that burgers and dim sum are not as different as they seem. Both are built around a filling wrapped in some form of carbohydrate. One uses bread, the other uses buns, dumpling skins, or pastry.



Chinese cuisine has a long history of stuffed buns, meat patties, and minced meat dishes. The burger itself may be Western, but the idea of juicy seasoned meat tucked inside a soft bun is something Chinese cooks have been doing for centuries.


This burger is basically a collision of everything I love. Soft steamed bao instead of burger buns. My mum's versatile minced filling smashed into crispy patties. Bak kwa jam for sweetness and umami.



A simple Asian-style slaw for freshness. A little kecap manis and chili oil to tie everything together. It sounds ridiculous on paper, but somehow it works. Sometimes the best recipes come from leftovers and curiosity rather than careful planning.


Why This Works

  • The bao is soft and fluffy.

  • The smashed patties develop crispy edges.

  • The bak kwa jam adds sweetness and smokiness.

  • The slaw cuts through the richness with acidity and crunch.

  • The kecap manis brings everything together with a subtle caramelized sweetness.

  • Every component balances another.


Ingredients:

(Make 2 burgers)

  • Simple Slaw:

  • Shaoxing Wine / Hua Tiao Wine, 1.5 TBSP

  • Toasted Sesame Oil, 1.5 TBSP

  • Soy Sauce, 1 TBSP

  • Pure Honey, 1 TBSP

  • Black Vinegar, 1 TBSP

  • Cabbage, Thinly Shredded, 1/4

  • Carrot Shredded, 1/4

  • Ginger Grated, 1"

  • Garlic Grated, 1 Clove

  • Scallions Finely Chopped, A Small Handful

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Burgers:

  • Mum's Versatile Minced Filling Homemade, 400g

  • Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP

  • Steamed Bao Homemade, 2

  • Kecap Manis Homemade, 4 TSBP For Spreading

  • Chili Oil Homemade, For Spreading (Optional)

  • Bak Kwa Jam Homemade, 2 TBSP

Equipment:

  • Burger Press

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "How To Make Bao / Turnover Bao / Mantou" page for the bao recipe.

  2. Please visit my "Mum's Versatile Minced Filling" page for the recipe.

  3. Please visit my "Bak Kwa Jam" page for the recipe.

  4. Prepare the Slaw

  5. Mix together the Shaoxing wine, sesame oil, soy sauce, honey, and black vinegar to create a simple vinaigrette.

  6. Add the cabbage, carrot, ginger, garlic, scallions, salt, and pepper.

  7. Toss until everything is evenly coated.

  8. Taste and adjust the seasoning if needed.

  9. Chill in the refrigerator while preparing the burgers.

  10. Prepare the Patties

  11. Divide the minced filling into 4 equal portions and shape them into balls.

  12. Chill briefly so they firm up.

  13. Heat a skillet over medium-high heat and add oil.

  14. Place a meatball into the skillet.

  15. Using a burger press or a heavy spatula with parchment paper, flatten the meatball into a thick smashed patty.

  16. Cook until the bottom develops a deep golden-brown crust.

  17. Flip and cook the other side until browned and cooked through.

  18. Repeat with the remaining patties.

  19. Prepare the Bao

  20. Slice the steamed bao in half.

  21. Toast the cut sides lightly in the same skillet.

  22. This allows the bao to soak up some of the flavorful juices left behind by the patties.

  23. Assemble the Burger

  24. Spread kecap manis over both halves of the bao.

  25. Add chili oil if using.

  26. Spread bak kwa jam onto the bottom half.

  27. Stack the patties on top.

  28. Add a generous amount of slaw.

  29. Cover with the top half of the bao.

  30. Serve immediately.



Tips

No Bao?

You can use:

  • Mantou

  • Milk buns

  • Brioche buns

  • Potato buns

But bao gives the burger its dim sum identity.


Other Fillings Work Too

This concept works with:

  • Pork patties

  • Chicken patties

  • Shrimp patties

  • Fish patties

As long as the patty develops a good crust.


Don't Skip The Slaw

The slaw may seem simple, but it prevents the burger from becoming too rich.

The acidity helps balance the sweetness from the bak kwa jam and kecap manis.


Make It Spicier

Add:

  • More chili oil

  • Sambal

  • Fresh sliced chilies

The sweet and spicy combination works beautifully.


Probably, one of the best burgers I'd ever had...

Recipe Video:



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