Understory Sliders Recipe

Set oven or warming drawer to low (around 150°F / 65°C) to keep finished sliders warm. Split the slider buns horizontally and set aside.

Make a simple sauce: in a small bowl combine mayonnaise (6 tbs), ketchup (2 tbs), and Dijon mustard (1 tsp). Season with 1/2 tsp of kosher salt and 1/2 tsp black pepper. Stir and refrigerate until assembly.

Melt butter in a small skillet over low heat for toasting buns when ready.

Prepare beef mixture

In a bowl combine ground beef (8 oz) with finely diced papaya (1 cup), minced shallot (1 tbs), soy sauce (1 tsp), lime juice (1 tsp), ground cumin (1 tsp), 1/4 tsp kosher salt and 1/4 tsp black pepper. Gently mix until just combined—do not overwork.

Form and cook patties

Divide mixture into 4 equal portions and form into small patties slightly wider than buns and about 3/4" thick. Heat a skillet over medium-high and add 1 tsp neutral oil. When shimmering, sear patties 2–3 minutes per side for medium (adjust time for desired doneness).

Add cheese

During the last 30–45 seconds of cooking, top each patty with a cheddar slice and cover the pan to melt the cheese.

Toast buns and assemble

Lightly brush cut sides of 4 buns with melted butter and toast in a skillet until golden, about 30–45 seconds. Spread 1 tbs of the prepared mayo-ketchup mustard sauce on bottom bun, place the cheesy beef patty on top, add a small handful (about 1/4 cup) of arugula, and finish with the top bun. Keep warm in oven while making other sliders.

Marinate chicken

Cut chicken thighs into 4 equal pieces (one piece per slider). In a shallow dish combine buttermilk (1 cup) and hot sauce (1 tsp). Submerge chicken pieces and refrigerate 20–30 minutes (or up to 2 hours) to tenderize and flavor.

Make herb slaw

In a bowl combine shredded cabbage (1 cup), chopped parsley (2 tbs), chopped chives (1 tbs), apple cider vinegar (1 tsp), honey (1 tsp), 2 tbs mayonnaise (from common sauce allocation), and 1/4 tsp salt. Toss to coat and refrigerate until assembly.

Dredge and fry chicken

In a shallow bowl mix flour (3 tbs), cornstarch (1 tbs), smoked paprika (1 tsp), garlic powder (1 tsp), 1/2 tsp salt and 1/2 tsp black pepper. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing to adhere. Heat vegetable oil in a heavy skillet over medium-high until shimmering and about 350°F if using a thermometer. Fry chicken pieces 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on a rack or paper towels.

Toast buns and assemble

Brush cut sides of 4 buns with melted butter and toast until golden. Spread about 1 tbs of the mayo-ketchup mustard sauce on the bottom bun, place the fried chicken, top with about 2 tbs herb slaw, and finish with the top bun.

Prepare mushrooms

Tear large oyster mushroom clusters into individual 'cutlet' pieces roughly the size of the slider bun (trim any very small bits). In a bowl toss mushrooms with soy sauce (1 tsp) and smoked paprika (1/2 tsp). Let sit 5 minutes to absorb flavor.

Breading station

Set up three shallow bowls: (1) all-purpose flour (2 tbs) seasoned with a pinch of salt, (2) plant milk (1/4 cup), (3) panko breadcrumbs (1/2 cup). Dredge each mushroom piece first in flour, then dip into plant milk, then press into panko to coat evenly.

Pan-fry mushrooms

Heat 2 tsp olive oil in a skillet over medium heat. Fry breaded oyster mushrooms 2–3 minutes per side until deeply golden and crisp. Transfer to a rack or paper towel to drain.

Melt vegan cheddar & assemble

If desired, warm vegan cheddar slices briefly in the oven or cover the pan with the mushrooms and a slice on top for 20–30 seconds until the cheese softens. Lightly toast 4 buns with melted butter. Spread about 1 tbs of the mayo-ketchup mustard sauce on the bottom bun, place a couple of crispy oyster mushroom pieces, top with a vegan cheddar slice (or fold one if small), add a small handful (about 1/4 cup) of leaf lettuce or baby spinach, and finish with the top bun.

Arrange the three types of sliders on a platter. Provide extra sauce on the side. Serve warm. Each slider type yields 4 sliders (total 12 sliders).

Leftovers: keep components separately (buns, proteins, slaw) refrigerated up to 2 days. Re-crisp fried items in a 350°F oven for 6–8 minutes to refresh.