Spicy Saigon Sliders
Spicy Saigon Sliders
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1260
- Total Fat
- 71
- Saturated Fat
- 13
- Carbohydrates
- 109
- Dietary Fiber
- 11
- Sugar
- 51
- Protein
- 47
- Cholesterol
- 126
- Sodium
- 2137
- Total: 8 hr 55 min (includes marinating)
- Active: 40 min
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1260
- Total Fat
- 71
- Saturated Fat
- 13
- Carbohydrates
- 109
- Dietary Fiber
- 11
- Sugar
- 51
- Protein
- 47
- Cholesterol
- 126
- Sodium
- 2137
- Total: 8 hr 55 min (includes marinating)
- Active: 40 min
Ingredients
Spicy Mayonnaise:
1 cup mayonnaise
2 tablespoons hot sauce, such as Sriracha
1 tablespoon salt
1 tablespoon sugar
Slider Slaw:
1 cup rice wine vinegar
1/4 cup sugar
1 tablespoon salt
2 cups julienned carrots
2 cups julienned daikon radish
1/2 small head red cabbage, shredded
4 green onions, finely chopped
1 jalapeno chile, finely chopped
Pinch freshly ground black pepper
1 sprig cilantro, chopped
Slider Patty:
1 pound lean ground beef chuck
1 bunch scallions, finely chopped
1/2 cup finely chopped lemongrass
1/2 cup diced red onion
4 tablespoon hoisin sauce
1 tablespoon sugar
1 tablespoon salt
2 drops olive oil
6 Hawaiian-style slider buns or brioche buns
4 jalapenos, sliced
1 cucumber, sliced
Directions
- For the spicy mayonnaise: Combine the mayonnaise, hot sauce, salt and sugar in a bowl and mix well. Cover the bowl and refrigerate until needed.
- For the slider slaw: Combine the vinegar, sugar, and 1 cup of water in a saucepan and bring to a boil. Remove from the heat and pour the hot liquid over the carrots and daikon in a bowl. Cool to room temperature. Cover and refrigerate overnight.
- Drain the carrots and daikon and combine in a bowl with the cabbage, green onions, jalapeno, pepper and cilantro and 3/4 cup of the spicy mayonnaise. Reserve the remaining mayonnaise. Cover the slaw and refrigerate until ready to serve
- Make the slider patties: Combine the beef, scallions, lemongrass, onion, hoisin sauce, sugar and salt together in a mixing bowl and gently mix. Cover the bowl and refrigerate for at least 4 hours and up to overnight.
- Put one drop of olive oil on each hand to keep the meat from sticking. Divide the meat into 6 equal portions and shape each portion into a loose ball. Press the balls gently to form patties of the desired shape, 1/2-inch-thick patties are ideal.
- Cook the patties on a non-stick flat top griddle over medium-high heat or saute pan until cooked to desired doneness, about 3 minutes per side. Place the buns on the griddle or saute pan and toast to a nice golden brown.
- Spread the remaining spicy mayonnaise on both the top and bottom halves of the buns. Add the jalapeno, cucumber, slider patty, and slider slaw.
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