Preheat grill on medium high heat.
Pulse garlic in food processer with shrimp until coarsely chopped. Remove to mixing bowl.
Mix shrimp with pork, soya sauce, green onions, cilantro, chili and ginger until well combined. Shape into 8 mini patties and sprinkle with salt and pepper.
Grill for about 5 minutes a side until nicely browned and cooked through.
Mix all ingredients for fish sauce vinaigrette together in a bowl. Can store in fridge for up to a week.
Place burgers in 1 butter lettuce leaf sprinkle with scallions and serve with fish sauce vinaigrette.
Serve with a side of Cal & Gary’s Garden Salad for a nice compliment to your mini shrimp and pork lettuce cups.