A new twist on sliders!
This new year, one of the trends we’ve been seeing is taking classic party food and giving it a twist. One recipe we’ve seen and loved is the Vietnamese Bahn Mi sliders! It gives a flavorful and fresh take on a traditional burger or sandwich.
We think this would be especially great in late spring and early summer!
Banh Mi Sliders
Makes 16 sliders
1 pound ground pork
1 pound ground beef
1/2 cup finely chopped fresh basil
6 garlic cloves, minced
4 green onions, finely chopped
2 Tbs. fish sauce
2 Tbs. sriracha
2 Tbs. sugar
1 Tbs. cornstarch
1 1/2 tsp. freshly ground black pepper
1 1/2 tsp. finely ground sea salt
1 1/2 cups coarsely grated carrots
1 1/2 cups coarsely grated daikon
1 1/2 cup finely sliced savoy cabbage
1 cup finely sliced purple cabbage
1 cup (loosely packed) cilantro leaves
1/4 cup rice vinegar
2 Tbs. sugar
1 tsp. finely ground sea salt
2 Tbs. mayonnaise
16 King’s Hawaiian sweet rolls
Thinly sliced jalapeno chilies
16 large toothpicks
Place ground pork and beef together in a large bowl and sprinkle remaining meat patty ingredients evenly over the surface. Gently mix ingredients together, avoiding overworking the mixture. Chill 30 minutes, covered. Portion meat mixture out in 1/2-cup scoops, forming patties with a slight indentation in the center. Place evenly on baking trays. Broil patties until cooked through (about 5-10 minutes, depending on heat of broiler). Transfer patties to paper toweling to drain fat. (Can be made ahead. Reheat before assembling sliders.)
For the slaw, whisk together the vinegar, sugar and salt. Place grated daikon and carrot in separate containers and divide the vinegar mixture over them. Toss to coat evenly and let marinate at least 1 hour, stirring occasionally. (I marinate these separately so that the orange liquid from the carrots doesn’t turn the rest of the slaw an overall orange color. I think it also helps draw out some of the spiciness of the daikon. Can be done 1 day ahead. Cover and keep in refrigerator.) To finish the slaw, toss all the vegetables together with the mayonnaise until vegetables are well coated with the dressing.
To assemble the sliders, toast the individual sweet rolls and then split them in half. Mound a few tablespoons of slaw on the bottom half, followed by a meat patty, a sprinkling of slivered jalapeno and then the top half of the roll. Secure sliders with a toothpick and serve.
* For sliders with even more kick, try putting shopped jalapenos in the patty!
recipe/images courtesy of http://www.apricosa.com