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Copy LinkSpicy Asian Ground Pork Sliders with Mango Mayo
Servings: 4
Total Time: 20 minutes cook and prep 6 hours in fridge
Ingredients
1 lb ground pork
1 garlic clove, minced
1/4 cup green onion, sliced
1 tsp fresh ginger, minced
2 tsp soy sauce
1 tsp sesame oil
1/4 cup Sriracha chili sauce
1/2 tsp red pepper flakes
1 egg lightly beaten
1/2 cup panko bread crumbs
8 slider buns
for the mango mayo:
1/4 cup finely chopped mango
1/4 cup mayonnaise
dash of salt & pepper
Directions
1. Combine the pork, garlic, green onion, ginger, soy sauce, sriracha, red pepper flakes, egg and bread crumbs in a large mixing bowl. Mix with your hands to ensure everything is evenly incorporated.
2. Form pork mixture into 2 1/2 ounce balls and flatten into patties about 3 inches in diameter (should make about 8 patties). Place patties on a dish, cover and refrigerate for at least 6 hours to allow flavors to meld.
3. In a small bowl combine the mango, mayo, salt and pepper. Cover and refrigerate until ready to use.
4. Take the patties out of the fridge and heat a skillet, griddle or grill to medium-high heat (375°F). Cook until patties are cooked through and firm, about 5 to 6 minutes per side.
5. Toast the buns and put on the patties then top with the mango mayo. Enjoy.
2. Form pork mixture into 2 1/2 ounce balls and flatten into patties about 3 inches in diameter (should make about 8 patties). Place patties on a dish, cover and refrigerate for at least 6 hours to allow flavors to meld.
3. In a small bowl combine the mango, mayo, salt and pepper. Cover and refrigerate until ready to use.
4. Take the patties out of the fridge and heat a skillet, griddle or grill to medium-high heat (375°F). Cook until patties are cooked through and firm, about 5 to 6 minutes per side.
5. Toast the buns and put on the patties then top with the mango mayo. Enjoy.
Oh, Yeah! LOVED these.
The way I cooked the mixture made a nice crispy crust on the outside of the burgers and kept the moisture in; I used a non-stick stove-top grill pan (ya know, one with the ridges to make the grill marks,) picked up each slider and sprayed it with olive oil spray on one side, placed that side down starting on medium heat (not med-hi) for 3 1/2 minutes, then cranked the heat to hi (our stove has settings 1-10 and I used 9) for about 90 seconds. Then I sprayed the top (uncooked) sides with olive oil spray and gently turned each slider over and only waited about 30 seconds on the 9 heat setting, then back down to medium for another 3 1/2 minutes or so. Perfection!
I also topped each one with a bite-sized piece of fresh mango and stuck a toothpick through it to hold it together for serving.
We like our "spicy" food just a bit "warm" and flavorful, not spicy, so I only used a single tablespoon of Sriracha, (only 1/4 of what the recipe calls for) and left out the red pepper flake. I erred a bit too much on the wrong side, so the 2nd time I did this recipe I used a tablespoon and a half of Sriracha, plus added a big pinch of cayenne pepper (which I prefer to red pepper flake in all dishes, although I know, that's not the Asian way to cook.). Those came out right to our taste. The mango in the mayo offsets the heat nicely.
These are in our regular rotation of favorites! Thanks for the great recipe!