Burger zi

East meets West in this Franken-food. Put in the oven to harden the outside and get even more weird looks.

Burger Zi



  • beef mince
  • garlic
  • red onion
  • olive oil
  • 1 egg
  • balsamic vinegar
  • salt, pepper
  • your favourite powder spice
  • fresh parsley chopped


  • 500 gr flour (half soft, half hard)
  • 300 ml water
  • salt
  • bit of butter
  • yeast

Side and top filling

  • mustard
  • ketchup
  • cheese
  • sliced tomato
  • sliced red onion
  • cornichon


This is the yang to the ying that is the Scottish fried burger.

Basically it is a frankenstein dish, which is half burger and half pao zi. Let your imagination run free and make sure any nearby Chinese person is sitting before sharing the recipe.

Make a bread dough. It is important to roll out thin circles so that the ratio of filling to dough is good.

Combine all mince ingredients in a bowl after food processing the onion, garlic and parsley.

Use your kung fu to surround some of the filling with the dough. Layer on top a slice of tomato and onion, add cheese and add ketchup and mustard to ensure each bite will contain some. Close in a beautiful pattern, and make it more flat than normal.

Put a wet clean kitchen towel on the bottom of a steamer. Put the filled dough balls on the towel, avoid touching them.

Steam with closed lid for 15-20 min (until the dough bounces back from pressure).

Serve with a mix of vinegar, chopped onion, chopped cornichon and more ketchup.

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