Pork burger patty
- Mix raw minced meat with sesame oil, light and dark soy sauce, pepper, and corn flour
- Optional: mix in an egg for extra moisture (this is last because adding it early can make shaping messy)
- Separate them into small chunks, depending on how big you want the patty to be, and flatten them (flattening while grilling will squeeze out the juice)
- Leave them in the fridge for a while to firm up (at least 15 minutes, ideally 1 hour, but not more than 24 hours)
- Pan fry the patties