Pork Sliders Asian Style
A International Twist on an American Classic
Every fan of burgers is also a fan of mini-burgers, a/k/a sliders – especially mini-me. I know, of course, that your basic hairy-chested carnivore loves sliders because he can eat more of them at one sitting than he can of a standard-sized burger. (This character is impervious to "the psychology of serving," which suggests that people eat less if you serve them less.) Me, I find even one standard-sized burger too much to polish off at a sitting, but I'm delighted to dig into a smaller version.
I've added a bunch of chopped vegetables to these burgers to provide not just flavor and crunch, but moisture. (Ground pork can be dry.) The soy sauce and sesame oil add an Asian flavors. These little devils are great right out of the pan, but if you lather 'em up with Cilantro Mayo they become downright decadent – or at least mini-decadent.
Finely chop the cabbage (about 1/3 cup), bell pepper (about 1/4 cup), basil (about 2 tablespoons) and scallion (about 2 tablespoons); peel and Microplane grate the ginger (1 teaspoon). Combine the cabbage, bell pepper, basil, scallion and ginger in a large bowl and press in the garlic (about 1 teaspoon). Gently stir in the pork, soy sauce, salt, and sesame oil and shape into 8 mini burgers.
Heat the vegetable oil in a medium skillet over medium heat until hot. Add the burgers and cook for 2 minutes per side or until just cooked through. Meanwhile, prepare the Cilantro Mayo.
Serve the sliders in mini pitas or on small rolls topped with Cilantro Mayo.
Note: Both Sahara's mini pitas and Martin's Famous Dinner Potato Rolls are just the right size for these sliders. You can find either product at most supermarkets.
Stir together 1/4 cup mayonnaise, 1 tablespoon finely chopped fresh cilantro, 1 teaspoon lime juice and salt and pepper to taste.
Recipe courtesy "Sara Moulton's Everyday Family Dinners," Simon and Schuster 2010.
This recipe was styled by chef Karen Pickus for Good Morning America.