Sliders are a great burger in that you can make many combinations and your guests or family can choose their favorite for an appetizer or have several for an entrée. This particular version features Asian style ingredients. Because sliders are so small baking is generally best, so they don’t fall into the grill. However if you would like to grill, feel free to do so. However, it is highly recommended to use a grill accessory that is normally used for vegetables. This recipe will make between 8 to 10 sliders depending on how small you make the patties. Gauge how big to make them by how many people you are serving. Estimate 2 sliders per person. If you prefer to make regular sized burgers feel free to do so. Just make sure you have regular sized buns.
1 pound of ground beef 80% lean
1 tablespoon of wasabi mayonnaise, extra for spreading on bun if desired (wasabi mayonnaise can be found in the ethnic section of your grocery store)
2 teaspoon of soy sauce
1 green onion thinly sliced
Non-stick cooking spray
1/4 cup of coconut oil or toasted sesame oil
8 oz. of shiitake mushrooms, stems removed and thinly sliced
1/2 pound of fresh beans sprouts, rinsed and drained
2 teaspoons of sesame seeds
2 teaspoons of soy sauce
8-10 slider buns depending on how many sliders are being made (I used a Pepperidge farm brand that has wheat and regular – you choose.)
Non-stick cooking spray
Make topping by adding sesame oil or coconut oil to a medium skillet and sauté mushrooms until they begin to release their liquid. Add bean sprouts, soy sauce and sesame seeds. Sauté for about 2 – 3 minutes. Set aside. In a medium size mixing bowl combine all burger ingredients. Form into small patties about 3 inches in diameter and place on a baking sheet coated with non-stick cooking spray. Bake in a preheated oven at 375 degrees for about 10 minutes. This will yield a burger that is medium. Increase or decrease cooking times to the doneness of your liking. If you want your buns toasted, open each bun and spray the inside with non-stick cooking spray and place onto a cookie sheet. Bake in preheated oven at 375 degrees for 5 minutes. You can easily add the buns to the oven while the burgers are baking. Assemble burger by placing the burger on a bun and top with mushroom and bean sprout mixture.
Try Tsingtao (China), Sapporo (Japan) a plum wine, Souverain Sauvignon Blanc (Alexander Valley, California) or Bogle Vineyards Sauvignon Blanc (California).