Enjoy a touch of Sing Kee with these wonderful burger recipes

It's common knowledge that everybody loves a burger! Mix a classic favourite with oriental spice and experience perfection on your taste buds! In this week's blog, we will be helping you to add a Sing Kee twist to your beloved burger dishes!

Chinese Five Spice Burger

Adding classic Asian five spice to your burger will add an oriental aroma to your burger dish for an ultimately delicious twist.


1 cup of thinly sliced mushrooms
6 tablespoons of Chinese plum spice 
500g of minced beef
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
1 teaspoon crushed garlic
1 teaspoon Chinese five-spice
4 sesame seed burger buns
⅓ cup of diced green onions
1 teaspoon of olive oil
¼ ground ginger 
Topping salad (lettuce, tomatoes, cheese etc)
A pinch of salt

How to make:

1. Begin by adding a little oil into a non-stick frying pan over high heat, then add mushrooms and stir until lightly browned. Continue to add green onions and plum, stir together and remove from the heat. 
2. In a large clean bowl, mix minced meat with Chinese five-spice, sesame oil, soy sauce, garlic and ginger and form beef burger patties each around ½ an inch thick.
3. These Chinese five-spice burgers are great grilled on the BBQ! However, if it is not BBQ season you can grill these burgers on a griddle/frying pan. Begin by adding a little oil to the pan, over medium-hot heat. Cook the burger patties until they are no longer pink in the centre, and turn in between cooking to brown the patties evenly on both sides. Once the patties are cooked, place the sliced sesame buns over the heat to lightly toast. 
4. Add your burger topping to one half of the sesame bun, top with your delicious Chinese five-spice burger patty and your mushroom sauce mixture prepared earlier for the perfect oriental burger!

Salt and Pepper Chicken Burger 

Salt and pepper chicken and chips is a Chinese takeaway favourite! Mix that with a burger element and you have the perfect oriental style home-made takeaway.


Chicken breast cut into strips
Cornflour for coating
Salt and pepper seasoning (available at Sing Kee)
Chinese five-spice (available at Sing Kee)
2 whole garlic cloves
1 green chilli and 1 red chilli
1 whole onion
2 tablespoons of oil
Spring onions
Brioche buns
Fresh lettuce leaves and sliced tomato

How to make it:

1. Cut your chicken breasts into thin strips, and coat in a mixture of cornflour, five spice and salt and pepper seasoning.
2. Fry the coated chicken in oil until fully cooked and golden, and continue to place them into a clean bowl.
3. In a separate clean pan, fry chopped onions, chillies and spring onions in a little oil, garlic and salt and pepper seasoning, then add the chicken and toss together.
4. Slice your Brioche buns in half and top with a single lettuce leaf and a slice of tomato. Add the salt and pepper chicken, and top with fried salt and pepper chillies and onions for the perfect classic salt and pepper chicken burger!

Sticky Pork Belly Sliders

This sticky pork belly slider dish is a must-have if you are a Chinese pork lover! This delectable and full of flavour recipe is definitely a crowd-pleaser, ideal for guests or just a treat night for you and your family and friends!


Pork belly, 1.5kg with the skin removed and cut into 5cm pieces
Groundnut oil (1 tbsp)
Light soft brown sugar (3 tbsp)
3 crushed garlic cloves 
Peeled and grated walnut-sized chunk of ginger
4 chopped spring onions
2-star anise
1 cinnamon stick
4 tbsp of Shaoxing wine
2 tbsp of light and dark soy sauce 
Light chicken stock
Brioche buns

How to make it:

1. Begin by heating a pan of water, once boiled, drop in your 5cm thick pork pieces and bring back to a simmer for 10 mins. Drain well and leave to cool for 5 minutes.
2. Heat a large deep pan and add in the groundnut oil. Stir in the sugar, and cook whilst continuously stirring until the sugar has melted.
3. Add the garlic, ginger and spring onions and continue to cook for 2-3 minutes. Add the spices and blanched pork and cook everything together until the pork becomes golden brown.
4. Add the wine, soy sauces and enough stock to almost cover the pork, and simmer gently with the lid on for 3 hours. Remove the lid for the last half an hour and raise the heat so the liquid starts evaporating. Continue to cook and turn the pork until the sauce is reduced, glossy and thickly coating the pork. 
5. Add the sticky pork and chopped spring onions to a brioche bun and enjoy!