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Asian Sliders (3) Recipe

Name: Mosa Asian Bistros ASIAN SLIDERS (3) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 1 lbs ground pork (80/20); 2 tbs soy sauce; 1 tbs hoisin sauce; 1 tsp sesame oil; 1 tsp fresh ginger, grated; 2 cloves garlic, minced; 2 tbsp green onions, finely chopped; 1 tbs panko breadcrumbs; 1 whole egg; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs neutral oil (for pan); 1 cups green cabbage, finely shredded; 0.5 cups carrot, julienned or grated; 2 tsp rice vinegar; 0.5 tsp toasted sesame oil; 0.5 tsp sugar; 0.125 tsp salt; 1 tbs hoisin sauce (extra for glaze); 0.5 tsp sriracha (optional); 2 tsp mayonnaise; 3 pieces mini slider buns (or 3 small brioche buns); 0.5 tsp sesame seeds; 6 leaves fresh cilantro leaves; 1 pieces lime wedges (for serving)

Inspired by Mosa Asian Bistro

Time35m

Serves3

Make Asian Sliders (3) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Sliders

1 lbs ground pork (80/20)

2 tbs Aged soy sauce

1 tbs hoisin sauce

1 tsp Toasted sesame oil

1 tsp Fresh ginger, grated

2 cloves Garlic, minced

2 tbsp green onions, finely chopped

1 tbs Panko breadcrumbs

1 whole Egg

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs neutral oil (for pan)

Quick Asian Slaw

1 cups green cabbage, finely shredded

1/2 cups carrot, julienned or grated

2 tsp Rice vinegar

1/2 tsp toasted sesame oil

1/2 tsp sugar

1/8 tsp Celtic sea salt

Sauce & Finish

1 tbs hoisin sauce (extra for glaze)

1/2 tsp sriracha (optional)

2 tsp Mayonnaise

3 pieces mini slider buns (or 3 small brioche buns)

1/2 tsp Sesame seeds

6 leaves Fresh cilantro leaves

1 pieces Lime wedges (for serving)

Method

Pork Sliders

Make the mixture

In a medium bowl combine ground pork, 2 tbs soy sauce, 1 tbs hoisin, 1 tsp sesame oil, grated ginger, minced garlic, chopped green onions, panko, and egg. Sprinkle salt and pepper over the mixture. Using clean hands or a fork, mix gently until just combined — avoid overworking to keep patties tender.

Form patties

Divide mixture into 3 even portions (about 5–6 oz each). Lightly wet your hands and form each portion into a compact round patty about 1/2 inch thick and slightly wider than the buns to allow for shrinkage.

Cook patties

Heat a large skillet over medium-high heat and add 1 tbs neutral oil. When oil shimmers, add patties leaving space between them. Cook 3–4 minutes on the first side without moving until nicely browned. Flip and cook another 3–4 minutes, spooning 1 tbs extra hoisin mixed with 1/2 tsp water over each patty in the last minute to glaze and warm through. The internal temperature should reach 160°F (71°C). Transfer to a plate and let rest 2 minutes.

Quick Asian Slaw

While patties cook, combine shredded cabbage and carrot in a bowl. Add 2 tsp rice vinegar, 1/2 tsp toasted sesame oil, 1/2 tsp sugar and 1/8 tsp salt. Toss to coat and let sit for 5 minutes to soften slightly. Taste and adjust with a pinch more salt or vinegar if desired.

Sauce & Finish

Make spicy hoisin mayo

In a small bowl mix 1 tbs hoisin (extra), 2 tsp mayonnaise and 1/2 tsp sriracha (or to taste) until smooth.

Toast buns and assemble: split the 3 slider buns and lightly toast cut sides in the hot skillet or a toaster until golden (about 30–45 seconds in skillet). On the bottom of each bun spread about 1 tsp of the hoisin mayo. Place a warm pork patty on top, add a small handful (about 1/3 cup) of the Asian slaw, a couple cilantro leaves, and sprinkle with sesame seeds. Finish with the top bun and serve immediately with a lime wedge.