Burger Month is a yearly blogging event I always look forward to. 2014 was the year of the Dominican Chimi Burgers, a classic from my hometown. 2018 is the year of the Asian Pork Sliders, a twist on regular sliders and a dream of visiting Asia soon!
This slider recipe makes 12 perfectly composed sliders, so it’s perfect for 4 people to share. Or just two – because let’s be real, we can eat six sliders easily; specially when topped with a lime-infused slaw and slathered in a smooth avocado sriracha mayonnaise!
Don’t those look amazing? Oh and make sure to serve these on Hawaiian rolls – I personally only buy them if I have a specific recipe in mind, because if not, I will devour a 12-pack in 24 hours. Not joking, although I wish I was. A couple of months ago I “treated myself” to a 12-pack and someone eat them all in a day. What is wrong with me?! Serious carb-addict here. But enough about bread, get to cooking up these sliders and let me know how much you loved them! Oh and you can definitely make these in large burger version – just adjust the cooking time and you’ll be ready to go!
- 1 large avocado, pitted and chopped
- ¼ cup mayonnaise
- 3 tablespoons Sriracha
- ¼ cup Napa cabbage, shredded
- ¼ cup red cabbage, shredded
- 1 medium carrot, shredded,
- ½ red pepper, thinly sliced
- 1 lime, juiced and zested
- 1 garlic clove, minced
- 1 tablespoons teriyaki saucce
- ½ tablespoon sesame oil
- 1 tablespoon sriracha hot sauce
- 1 tablespoon brown sugar
- salt and pepper
- 1 pound fresh ground pork
- 12 sweet Hawaiian Rolls
- To make the mayo, whisk together all the ingredients and chill until ready to serve.
- To make the slaw, toss all the ingredients together with the lime and let marinate for at least 30 minutes room temperature.
- For the sliders, whisk the clove, teriyaki sauce, sesame oil, sriracha, brown sugar, and salt and pepper until sugar is dissolved. Add salt and pepper, and knead in the ground pork meat.
- Using an ice cream scoop, scoop even amounts of the seasoned meat onto a tray. Shape into mini-burgers and cook on the grill or stovetop in a cast-iron pan until cooked throughly.
- Serve on Hawaiian rolls slathered in the avocado mayonnaise and topped with the fresh slaw.
Marnely Murray is a graduate of the Culinary Institute of America, now working as a sous chef, food blogger, and social media consultant on Martha’s Vineyard. Her love for food takes her all over the globe.