Shiitake Dumpling Filling Burgers
All the savory flavor of pork-free dumpling filling (browned shiitake, napa cabbage, ginger, soy and toasted sesame) shaped into crisp-edged pan-fried patties and stacked on soft buns with chili-crisp mayo and a crunchy, tangy napa slaw.
Steps
Before you start
- Read the timing: the cabbage drains for 15 minutes, the filling cools for 10, and the shaped patties chill for 20, so start with the cabbage.
- Chop the mushrooms very finely (about ¼ inch / 6 mm). Large pieces make the patties crumble.
- Use fresh shiitake if you can. If you only have dried, see the substitutions.
- The patties contain egg. For a vegan version, see the substitutions.
Salt the cabbage
- Put the 3 cups (225 g) finely chopped napa cabbage in a large bowl and toss with the 1 tsp kosher salt.
- Set aside for 15 minutes while you prep everything else.
- The salt pulls out water so the patties won't be soggy.
+ Show details− Hide details
Ready when: Cabbage looks wilted and a puddle of liquid has collected in the bowl
Tip: Don't skip the squeeze later, because wet cabbage is the main cause of crumbly patties.
Prep the aromatics
- Remove and discard the shiitake stems, then finely chop the caps into ¼-inch (6 mm) pieces.
- Slice the scallions, grate the ginger, and mince the garlic.
- Keep the scallions in one small pile and the ginger and garlic together in another.
+ Show details− Hide details
Ready when: Mushroom pieces are roughly the size of small peas
Tip: A food processor works too. Pulse in short bursts so you get small pieces, not paste.
Brown the mushrooms
- Heat 1 tbsp of the oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the chopped shiitake in an even layer and cook, stirring only every minute or so, for 8 to 10 minutes.
- They will first release water, then the water will cook off and the mushrooms will start to sizzle and brown.
+ Show details− Hide details
Ready when: The pan is dry, and the mushrooms are deeply golden-brown, shrunken and sizzling
Tip: Don't add salt or soy yet, since it keeps the mushrooms from browning.
Season the filling
- Reduce the heat to medium.
- Add the ginger, garlic and about two-thirds of the scallions (save the rest for mixing in later).
- Stir for 30 seconds until fragrant.
- Pour in the soy sauce and stir for another 30 to 60 seconds until it has been absorbed and the pan is dry again.
- Turn off the heat and stir in the sesame oil and white pepper.
+ Show details− Hide details
Ready when: Garlic and ginger smell fragrant but are not browned; no liquid is left in the pan
Tip: Garlic burns fast. Keep stirring.
Squeeze the cabbage
- Scoop the salted cabbage into a clean kitchen towel or fine-mesh strainer and squeeze hard over the sink, a handful at a time, to remove as much liquid as you can.
- Return the cabbage to the bowl.
+ Show details− Hide details
Ready when: The cabbage clumps together and no more liquid drips out when squeezed firmly
Cool the filling
- Add the cooked mushroom mixture to the bowl of squeezed cabbage and stir well.
- Spread it out in the bowl and let it cool for 10 minutes so the egg won't scramble when you add it.
+ Show details− Hide details
Ready when: Filling feels barely warm or at room temperature
Mix and shape patties
- Add the egg, panko, cornstarch and the reserved scallions to the cooled filling.
- Mix with your hands for about 1 minute until it holds together when squeezed.
- Divide into 4 equal portions (about 165 g each) and shape each into a compact patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Set them on a parchment-lined baking sheet and chill for 20 minutes.
+ Show details− Hide details
Ready when: A patty holds its shape when lifted and feels firm, not sticky
Tip: If the mix is too wet to shape, add 1 more tbsp of panko; wet hands help prevent sticking.
Make mayo and slaw
- While the patties chill, stir the mayonnaise, chili crisp and 1 tsp of the rice vinegar together in a small bowl.
- In another bowl, toss the thinly sliced napa with the remaining 2 tsp rice vinegar and a pinch of salt if you like.
- Keep both in the fridge until serving.
+ Show details− Hide details
Ready when: Mayo is evenly orange-red and the cabbage is glossy
Pan-fry the patties
- Heat the remaining 2 tbsp oil in the 12-inch skillet over medium heat for 1 to 2 minutes.
- Carefully add the patties and cook, without moving them, for 4 to 5 minutes until the underside is deep golden-brown and crisp.
- Flip gently and cook another 4 minutes.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Both sides are deep golden-brown and crisp; the center reads 160°F (71°C) on an instant-read thermometer
Tip: Flip only once, and use a wide spatula supporting the whole patty. If browning too fast, lower the heat slightly.
Toast buns and assemble
- Wipe out the skillet, then toast the buns cut-side down over medium heat for 1 to 2 minutes until golden.
- Spread chili-crisp mayo on both halves.
- Set a patty on each bottom bun, pile on the napa slaw, sprinkle with sesame seeds if using, and close with the top bun.
- Serve right away.
+ Show details− Hide details
Ready when: Cut sides of the buns are golden and lightly crisp
Tip: Assemble just before eating so the buns and patties stay crisp.
Good to know
Tips
- Browning the mushrooms until the pan is dry is the key to deep, meaty flavor; if the pan is crowded, brown them in two batches.
- Squeeze the salted cabbage as hard as you can. Extra water is what makes veggie patties fall apart.
- Resist moving the patties while they sear, which lets the crust form so they release easily.
- For a dumpling-style bite, serve with a little black vinegar and soy sauce on the side for dipping.
Make ahead
Shape the patties up to 1 day ahead, cover and refrigerate on the parchment-lined sheet. Fry straight from the fridge, adding 1 minute per side. The mayo can be made 3 days ahead; keep the slaw undressed until serving.
Storage & reheating
Cooked patties keep in an airtight container in the fridge up to 4 days; do not leave at room temperature more than 2 hours. Freeze cooked patties, separated by parchment, up to 2 months. Reheat in a skillet over medium-low heat, covered, for 3 to 4 minutes per side (frozen patties: 6 to 7 minutes per side) until hot in the center (165°F / 74°C). Store the slaw and mayo separately in the fridge.
Substitutions
- large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water (rested 5 minutes). Makes the patties vegan if you also use vegan mayonnaise; they will be slightly softer, so chill the full 20 minutes.
- fresh shiitake mushrooms → cremini mushrooms, or 2 oz (55 g) dried shiitake rehydrated plus 12 oz (340 g) cremini. Cremini are milder. If using dried shiitake, soak in hot water for 30 minutes, squeeze very dry, and chop.
- napa cabbage → green cabbage. Slightly sweeter and firmer; chop it finely and salt it for 20 minutes.
- panko breadcrumbs → regular dry breadcrumbs (use 6 tbsp / 35 g). For gluten-free, use gluten-free panko, cornstarch-only binding, and tamari instead of soy sauce.
