A shu mai burger.
Oh, yes, I did just type that.
And it’s as divine as it sounds.
Leave it to Mark Bittman to come up with this pork-shrimp burger that tastes just like your favorite Chinese dumpling.
It’s from his new cookbook, “How To Grill Everything: Simple Recipes For Great Flame-Cooked Food” (Houghton Mifflin Harcourt), of which I received a review copy.
And when Bittman says “everything,” he means everything. This cookbook features 1,000 recipes and variations for everything from appetizers to seafood to meat to vegetarian dishes to condiments to breads to desserts.
It’s enough to make you want to stock up on charcoal or propane.
Bittman also covers the in’s and out’s of both types of grilling, too, as well as grilling tips that are useful no matter if you’re a novice or a pro.