The Burgers:

1 ¼ pounds boneless pork loin, cut into 2 “dice

1 pound large shrimp, peeled and deveined

5 cloves garlic, rough chopped

1 tablespoon fresh ginger root, grated on a microplane

1 jalapeño, chopped including seeds

1 tablespoon Hellmann’s Spicy Dipping Sauce

¼ cup soy sauce

2 tablespoons fish sauce

2 tablespoons brown sugar

1 teaspoon black pepper

½ cup scallions, chopped

2 tablespoons peanut oil


The Sauce:

⅓ cup smooth peanut butter

⅓ cup Hellmann’s Spicy Dipping Sauce

⅓ cup apricot preserves

¼ cup rice wine vinegar

2 tablespoons brown sugar

1 tablespoon soy sauce

2 garlic cloves, chopped fine

2 teaspoons fresh ginger root, grated on a microplane


The Slaw:

1 cup fine shredded coleslaw mix

1 cup bean sprouts

1 small red bell pepper, chopped

½ cup water chestnuts, rough chopped

3 scallions, chopped

¼ cup cilantro, chopped

1 tablespoon black and white sesame seeds, lightly toasted


The Slaw Dressing:

¼ cup Hellmann’s Spicy Dipping Sauce

1 tablespoons brown sugar

1 tablespoon rice wine vinegar


The Crunch:

20 wonton wrappers

3 cups vegetable oil for frying

1 teaspoon salt


The Rolls:

6 potato rolls

3 tablespoon butter, softened


The Fries:

1 egg

1 cup flour

1 teaspoon baking soda

2 tablespoons corn starch

1 cup seltzer

2 medium sweet potatoes, peeled and cut into sticks, about ½” wide

1 medium red bell pepper, peeled, seeds removed, and cut into ½” strips

2 teaspoons salt


The Dipping Sauces:

¼ cup Hellmann’s Light Mayonnaise

2 teaspoons hoisin sauce

1 teaspoon rice wine vinegar

1 tablespoon scallions, chopped

⅓ cup Hellmann’s Spicy Dipping Sauce


To make the burgers, combine the pork, half of the shrimp, garlic, ginger, jalapeño, Hellmann’s Spicy Dipping Sauce, soy, fish sauce, brown sugar, and black pepper in the bowl of a food processor.  Pulse until well combined.  Place in a large bowl.  Chop the remaining shrimp into ½ inch pieces and mix the shrimp and scallions into the meat mixture with your hands until well combined.  Form into 6 equal patties.

Heat peanut oil in a large non-stick skillet over medium high heat.  Cook the patties for about 3 minutes per side until golden brown and completely cooked through (Internal temperature should be 160 degrees).  Reserve the pan drippings for when you toast the buns.

While the burgers are cooking, combine all of the ‘sauce’ ingredients in a small sauce pan and bring to a boil, whisking until smooth.  Turn heat to low and let simmer until you are ready to assemble the burgers.

Combine the slaw ingredients in a medium size bowl.  Whisk the Hellmann’s Spicy Dipping Sauce, brown sugar, and rice wine vinegar in a small bowl to make the dressing.  Toss with the slaw ingredients and set aside.

Heat vegetable oil in a deep fryer or cast-iron Dutch oven (at least 3 inches of oil in the pot) to 365 degrees.  Slice the wonton wrappers into ½ inch strips.  Drop in the hot oil and cook, stirring occasionally, until crisp and lightly browned, about 1 minute.  Remove and drain on a plate covered with paper towels.  Season with salt immediately out of the fryer. Reserve the oil for cooking the fries.

Spread a thin layer of butter on the cut side of each potato roll.  Bring the burger pan back up to heat and toast the rolls in the pan drippings until golden.

To assemble burgers, spread about 1 tablespoon of the sauce on the bottom of each toasted roll.  Top with a burger, followed by ⅓ cup of the slaw and several wonton chips.  Spread another tablespoon of the peanut sauce on the top roll and top the burger off!

Finally, the fries! Bring the frying oil that you used for the wontons to 375 degrees.  Combine the egg, flour, baking powder, and cornstarch in a large bowl.  Whisk in the seltzer until smooth and the consistency of thick pancake batter.  Dip the sweet potato spears in the batter and fry until golden and tender, about 6-8 minutes.  Place on a wire rack over paper towels and season immediately after frying with salt.  Next repeat with the red pepper strips and fry until golden, about 4 minutes. Season with salt.

To make your first dipping sauce, combine the Hellmann’s Light mayo, hoisin, rice wine vinegar, and scallions in a small bowl and whisk until well combined.  To make your second dipping sauce, simply put ⅓ cup of the Hellmann’s Spicy Dipping sauce in a small ramekin – nothing else needed –  it’s that good!

This Asian inspired burger combines pork and shrimp in the patty with the classic umami flavors you would find in your favorite wontons!  Hellmann’s Spicy Dipping Sauce is woven throughout the dish – in the actual burger, the sauce, and the slaw.  The hoisin peanut sauce is rich and decadent and the spicy Asian slaw provides bright and fresh contrast.  The burger is topped off with fried wonton crisps for amazing crunch factor and it’s all encased in a soft and buttery potato roll.  The tempura sweet potato and red pepper fries are the perfect complement to this Far East inspired burger.  The two creamy dipping sauces round out the dish perfectly with Hellmann’s Light mayo and hoisin in one and more of the Spicy Dipping Sauce ‘straight up’ for the other!  Every bite wows you with notes of sweet, spicy, salty, rich, and bright flavors and the textures dance on your tongue!  You will be “wonton some more” of these burgers and fries after the first bite!

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