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I love the filling in a wonton, and that umami flavor wrapped in a soft silky blanket. And who doesn’t love a good burger? Of course, I can’t just leave those two amazing things as is! I decided to bring my two cultures into food fantastic-ness. Enter…. The Pork Wonton Burger! A mash-up of my two favorites in one amazing sandwich!

American burgers are usually large, messy, and made up of almost anything you can think of! They are as American as the hot dog or apple pie. Although… I know many countries use the term “Hamburger” for many different types of meat sandwiches.

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WHAT IS A WONTON (餛飩)?

Before we get started on the recipe, let’s talk Wonton (餛飩) or hun dun (混沌). This yummy “pocket” of goodness is a type of square boiled dumpling made with egg dough and served in Cantonese noodle soup. They’re usually filled with pork and bok choy, but can also refilled with other pork mixtures as well. This differs from dumplings (jiaozi (餃子) that are usually eaten with dipping sauce

ARE WOTONS (餛飩) AND DUMPLINGS (jiaozi (餃子) THE SAME?

Although wontons (餛飩) resemble dumplings or jiaozi (餃子), and in America especially, tend to be interchanged willy-nilly, they are actually different. Wontons (餛飩) usually have less filling and are wrapped in a thin 6 x 6cm yellow square dough wrapper and folded into a triangular shape resembling a Chinese gold ingot also known as yuanbao (元寶). Dumplings or Jiaozi (餃子) are wrapped in a slightly thicker circular white dough wrapper with more filling and are closed with either flat or pleated edges.

The wonton (餛飩) dough wrapper is sometimes referred to as a wonton skin and becomes almost transparent after being thoroughly boiled. It also takes a shorter time to boil a wonton vs a dumpling. The texture is also very smooth and silky.

Wontons are traditionally served in soup, whereas dumplings or jiaozi (餃子) are usually eaten with a dipping sauce.

FOR FUNZIES…

I’m kind of a history nerd and thought it would be fun to share some interesting burger facts. Additionally, the second fact makes this burger even more of a perfect full-circle moment.

The term hamburger was originally derived from Hamburg, the second-largest city in Germany, which is funny because there is no verified connection between the actual hamburger itself and Hamburg (other than a claim from White Castle).
One claim is that in 1885 Charlie Nagreen (a 15-year-old Wisconsinite), sold a pork meatball between two slices of bread at the Seymour Fair (now known as the Outagamie County Fair), so customers could eat it while walking. Nagreen named the hamburger after the Hamburg steak (think a meatloaf patty) that he knew local German immigrants would be pretty familiar with.

Flat Lay image of Pork Wonton Burgers in a line on a platter with homemade black sesame seed buns and asian cucumber salad

Ok, my foodie/history nerdiness is done… on to the Pork Wonton Burger recipe!

RECIPE DETAILS

If you just want the recipe itself and missed the “jump to recipe” button at the top, keep scrolling.

TIPS FOR SUCCESS

These tips will help ensure a smooth cooking process.

Start your pork burgers by making the bread (If you’re going to make them). Whether in a bread machine or by hand, it will take a couple of hours to make the bread. You can prep other things while you wait on the bread, but start with the bread.
You do not have to make your own buns. You can buy regular white sesame bins from the store if bread-making is not your thing.
I cook the burger patties in the oven, but if you want to grill the patties, cook on low. There is high-fat content and you want them cooked all the way. not burn on the outside and raw in the middle.
Before adding any ingredients to your pork patties, make sure to distribute the ground meat in smaller chunks around the bowl so when you mix it’s not all in the middle, making you have to mix even more creating tough patties.
Use the recommended toppings! they take the burger from: “This is good” to “I just 3 of these! 🙈”

HOW TO MAKE THE PORK WONTON BURGERS

Continue reading to learn how to time everything so your buns and pork wonton burgers can be ready at the same time! If you just want the recipe and missed the “JUMP TO RECIPE” link at the top, simply scroll down a bit further.

STEP 1: MAKING THE BUNS

Before you get started, be sure to check out the tips for success.

First things first, are you using a bread machine or a stand mixer?

Bread Machine

Put all ingredients into your bread machine as directed and set to dough setting.
Cut dough into 8 pieces. Shape each into a ball and place it on a silicone mat or parchment paper lined baking sheet.
Cover with a towel and let rise in a warm spot until they double in size, about 30-35 minutes. *See STEP 2*
Preheat the oven to 375°F
Brush each bun with beaten egg and sprinkle with black sesame seeds.
Bake for 12 minutes.

Stand mixer

Place yeast, sugar & salt in your mixing bowl
Stir in milk, followed by oil and egg.
Beat on high for 2 minutes.
On low speed add about 1/4 cup flour until dough forms a mass.
Place dough on a floured surface and knead for about 50 turns.
Cover and let rest for 45 minutes in an oil-lined boil (the dough should double in size). *See STEP 2*
Cut dough into 8 pieces. Shape each into a ball and place it on a silicone mat or parchment paper lined baking sheet.
Cover with a towel and let rise in a warm spot until they double in size, about 30-35 minutes.
Preheat the oven to 375°F
Brush each bun with beaten egg and sprinkle with black sesame seeds.
Bake for 12 minutes.

STEP 2: MAKE THE REMOULADE AND THE CUCUMBER SALAD

Both of these will be made while the bread rises or you can make the day before.

To make the cucumber salad, go to the Asian Cucumber Salad post/recipe

To make the Asian Remoulade, go to the Asian Rémoulade Sauce post/recipe

STEP 3: MAKE THE BURGERS

Before you get started, be sure to check out the tips for success.

Line a baking sheet with aluminum foil (your oven should already be pre-heating to 375° F)
Prep meat by mixing all pork burger ingredients together until just incorporated (not too much or the burgers will be tough).
Place burger patties in a baking sheet
Bake in the oven for 25 minutes (or until Pattie’s are at 160° F)
let sit for 10 minutes covered.

STEP 4: ASSEMBLE!

To assemble your Pork Wonton Burgers:

Spread the remoulade on both sides of the bun
Place a burger patty next
Top with the Cucumber Salad

Spreading the remoulade onto both side of the burger bun

placing the pork burger onto the sauced bun

Asian Cucumber Salad on top Of the Pork Burger

topping the burger with the top of the burger bun.

COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

Ingredient measuring for the bread, burgers, or both
Mixing everything together for the burger buns. Make sure to use kid-size silicone gloves.
Kneading the bread
Assembling the burgers.

STORAGE DETAILS

These burger patties will last 5 to 7 days in a Food Storage Container in the fridge.

Ello DuraGlass 5 Cup Food Storage Glass

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DID YOU MAKE THIS RECIPE?

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