I’m so proud when I can draw on my Korean heritage to make something epically awesome and yummy. Which these sliders are: plump, juicy, full of salty/sweet flavor and so so good on lightly toasted Kings Hawaaiin Rolls. Seriously, these will make you the hero of any party. Get the recipe after the jump!
To make these sliders extra juicy, I used a puree of onion, apple and ginger, just like I do when I make traditional marinated Korean short ribs. Just a few dashes of soy sauce and sesame oil and some chopped green onion and you have truly flavorful patties so moist they make a bit of a mess when pan frying. Well worth it, I say!
For the pork sliders, I used the exact same recipe and process but added some red pepper flakes to make them spicy, just like traditional Korean BBQ pork!
The Kings Hawaain rolls were a blessed accident. They were the only rolls available at the Korean market and I was too lazy to go another grocery store. Turns out my laziness paid off once again (huzzah!) because these squishy, sweet rolls compliment the patties beautifully.
To garnish, I used sriracha mayonnaise and lightly pickled daikon radish strips that I got at an Asian market. But you could use regular cucumber pickles to equally awesome effect.
This next pic makes me hungry every time I see it. EVERY. TIME.
Korean BBQ Pork & Beef Sliders
Ingredients for Beef Sliders:
3 lbs ground beef
1/2 large apple (or asian pear)
1/2 large onion
1-inch piece of ginger root, trimmed
3/4 cup finely chopped scallions
4 tbsp soy sauce
1 tbsp dark brown sugar
1 tbsp toasted sesame oil
1 tsp freshly ground black pepper
Ingredients for Pork Sliders:
Same as for beef sliders, but use ground pork and add 2 tsp red pepper flakes
Kings Hawaiian Rolls
Pickled daikon (if this is hard to find, you regular cucumber pickles also work great)
Sriracha Mayonnaise — stir 1/2 tsp sriracha hot sauce into 1/2 cup mayonnaise; add more sriracha if you like it spicy
Place the apple (or asian pear), onion, ginger, soy sauce, sugar, sesame oil and black pepper in a blender or food processor and puree. Add the puree and the chopped scallion (and red pepper flakes, if using), to the ground meat and mix until just combined. Make a small test patty and cook to make sure your meat is seasoned properly. Adjust seasoning as needed, then shape meat into small patties and fry in a cast iron skillet or on a grill. Cook for about 3-4 minutes per side over medium-high heat for medium rare sliders.
To assemble, slice King’s Hawaiian rolls in half horizontally and lightly toast in a toaster oven. Add sriracha mayonnaise, pickles, lettuce and patties and dig in!