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Photo: The New York Times
We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this shu mai-inspired burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basic.

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this shu mai-style burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basics.

"There are salmon and tuna burgers, and one could easily call a crab cake a crab burger. But because they lack fat, they make nice burgers but not crunchy-crusted, drip-down-the-chin ones. So why not take a cue from the shu mai dumpling, which mixes shrimp and pork? This gives you uncommon flavor in a burger — not only from the shrimp, but also from the combination of Asian ingredients — with adequate fat."

Reprinted with permission from The Essential New York Times Grilling Cookbook