Korean-Style Pork Slider
Prep Time
Makes
Cooking Mode
1 lb Compliments Ground Pork
3 tbsp Okazu Chili Miso Sesame Oil Condiment
¼ cup panko breadcrumbs
1 tbsp sugar
½ tsp each kosher salt and pepper
12 Compliments Brioche Mini Burger Buns
½ cup spicy hot mayo
¾ cup fresh pineapple, finely chopped
3 cups fresh microgreens or sprouts
1 lb Compliments Ground Pork
3 tbsp Okazu Chili Miso Sesame Oil Condiment
¼ cup panko breadcrumbs
1 tbsp sugar
½ tsp each kosher salt and pepper
12 Compliments Brioche Mini Burger Buns
½ cup spicy hot mayo
¾ cup fresh pineapple, finely chopped
3 cups fresh microgreens or sprouts
Directions
1Preheat your grill (or a cast iron pan) at medium-high heat. Clean and oil the grates.
2Combine pork with chili miso, panko, sugar, salt and pepper in a large bowl. Mix until just blended. Don’t overmix or squeeze the ground pork. Divide mixture into 12 even golf ball-sized portions, then press into a ½ inch (1 cm) thick patty between two square pieces of parchment paper.
3Grill patties, lid closed, for 2 to 3 min. per side or until cooked to 74°C (165°F) on an instant-read thermometer.
4Meanwhile, grill buns, cut-side-down, until lightly toasted, about 1 min.
5Spread 1 tsp (5 mL) mayo on cut-sides of top and bottom buns. Assemble sliders by placing patties on bottom buns. Divide pineapple and microgreens evenly over top. Cap off sliders with top buns, securing it in place with a skewer, if desired.
Tips
1
If making patties in advance, stack them between squares of parchment paper, then wrap with plastic wrap and refrigerate until needed.
Disclaimer
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Personal Note
Personal Note
