30 October 2011

Banh Mi Party Sliders

This weekend I had the opportunity to get together with some dear friends in celebration of a birthday, and everyone was asked to bring an appetizer along.  For some reason I got thinking about making sliders, perfect little party bites with a nice meaty center and refreshing vegetable slaw on soft sweet Hawaiian rolls.  I got inspired by the idea of giving these sliders a banh mi twist, seasoning the patties with green onions, garlic, fish sauce, and sriracha.  They turn out so savory and delicious, it's hard to eat just one of these.

These Banh Mi Sliders really lend themselves to make-ahead preparation, and they are a great appetizer for a party or a fun way to change things up on your weekly burger night.  Seeing how quickly they disappeared, I'm confident they'll be a hit at any party!

For a little extra kick, I sprinkled slivered jalapenos inside some of the sliders, and to let party-goers know which ones were extra spicy, I pinned a slice of jalapeno on top with the toothpicks.  So cute, and so tasty!

Banh Mi Sliders
Makes 16 sliders 

Meat Patties
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 

Vegetable Slaw
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.  (Use a food processor with grater attachment, if you have one, for prepping the carrots and daikon.)  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.

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