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Asian Sliders Recipe

Name: Mosa Asian Bistros Asian Sliders Recipe
Cook time: 50 min
Total time: 50 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 1 lb ground pork or ground beef; 1 tbs soy sauce; 1 tsp sesame oil; 1 tsp grated fresh ginger; 1 clove garlic, minced; 2 tbs green onions, finely chopped; 1 tsp cornstarch; 3 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil (vegetable or canola) for cooking; 2 cups green cabbage, finely shredded; 1 cups red cabbage, finely shredded; 0.5 cup carrot, julienned or shredded; 3 tbs rice vinegar; 2 tbs water; 1 tsp granulated sugar; 0.5 tsp kosher salt; 0.5 tsp sesame oil; 1 tsp toasted sesame seeds (optional); 0.5 cup mayonnaise; 1 tsp sriracha (adjust to heat preference); 1 tsp lime juice; 0.25 tsp grated garlic; 0.25 tsp salt; 8 each mini challah buns (from Ricki's Cookie Corner Bakery) or slider buns; 0.5 cup fresh cilantro leaves; 2 tsp butter, softened (for toasting buns)

Inspired by Mosa Asian Bistro

Time50m

Serves8

your choice of pork or beef with pickled Asian slaw; topped with aioli, garnished with cilantro + served on a toasted challah bun from Ricki's Cookie Corner Bakery

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Ingredients

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Slider Patties

1 lb ground pork or ground beef

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tsp grated fresh ginger

1 clove Garlic, minced

2 tbs green onions, finely chopped

1 tsp Cornstarch

3 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs neutral oil (vegetable or canola) for cooking

Pickled Asian Slaw

2 cups green cabbage, finely shredded

1 cups red cabbage, finely shredded

1/2 cup carrot, julienned or shredded

3 tbs Rice vinegar

2 tbs water

1 tsp granulated sugar

1/2 tsp kosher salt

1/2 tsp Toasted sesame oil

1 tsp toasted sesame seeds (optional)

Spicy Aioli

1/2 cup Mayonnaise

1 tsp sriracha (adjust to heat preference)

1 tsp ReaLime juice

1/4 tsp grated garlic

1/4 tsp Celtic sea salt

Assembly & Garnish

8 each mini challah buns (from Ricki's Cookie Corner Bakery) or slider buns

1/2 cup Fresh cilantro leaves

2 tsp butter, softened (for toasting buns)

Method

Pickled Asian Slaw

In a medium bowl combine rice vinegar, water, sugar, kosher salt and sesame oil. Stir until sugar and salt dissolve.

Add shredded green cabbage, red cabbage and carrot to the dressing. Toss thoroughly so vegetables are evenly coated.

Let slaw sit at room temperature for at least 15 minutes to pickle slightly, stirring once or twice. For best flavor, refrigerate 30–60 minutes. Stir in toasted sesame seeds just before assembling.

Spicy Aioli

In a small bowl combine mayonnaise, sriracha, lime juice, grated garlic and salt. Whisk until smooth and taste; adjust sriracha or lime if needed.

Cover and refrigerate until ready to assemble to let flavors meld (at least 10 minutes).

Slider Patties

In a large bowl place ground pork or beef. Add soy sauce, sesame oil, grated ginger, minced garlic, chopped green onions, cornstarch, kosher salt and black pepper.

Mix gently with your hands or a spatula until just combined—do not overwork the meat to keep sliders tender.

Divide mixture into 8 equal portions (about 2 oz each for 8 mini sliders). Form into slightly wider-than-bun compact patties about 3 inches across and 1/2-inch thick; make a small shallow dimple in the center of each patty with your thumb to prevent doming.

Heat a large nonstick or cast-iron skillet over medium-high heat and add neutral oil. When oil shimmers, add patties in a single layer without crowding (work in batches if necessary).

Cook patties 3 minutes on the first side without moving, until well-browned. Flip and cook 2–3 minutes more until internal temperature reaches 160°F (71°C) for pork or 160°F (71°C) for ground beef (or your preferred doneness).

Transfer cooked patties to a plate and tent loosely with foil while toasting buns and finishing remaining patties.

Assembly & Serve

Preheat a skillet or griddle over medium heat. Spread a thin layer of softened butter on cut sides of the challah buns.

Toast buns, cut-side down, in the skillet until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

To assemble each slider: spread about 1/2 teaspoon of spicy aioli on the bottom bun, place a warm patty on top, add about 1 to 2 tablespoons of pickled Asian slaw, then a few cilantro leaves, and finish with a small dollop (about 1/2 teaspoon) of aioli on the top bun if desired.

Serve sliders warm on a platter, garnish extra cilantro on the side. Provide toothpicks if desired. Leftover slaw and aioli can be refrigerated for up to 3 days.