These fusion sliders are a unique twist on the classic burger and they work well as an appetizer for a party or a main course.
By Kelsey Hilts
Typically when I make gyoza, I either run out of wrappers or get tired of forming the potstickers, and so I end up with left-over meat filling. The meat filling is tasty on its own so in the past I have cooked the remaining meat in small patties or meatballs and drizzled it with the gyoza dipping sauce. It’s been such a hit that this time around, I skipped the step of making potstickers altogether and simply made the meat filling, forming it into mini patties for gyoza sliders.
- 1 pound ground pork, turkey or chicken
- 2 Tbsp red wine (or any cooking wine)
- 3 Tbsp soy sauce
- 1 tsp salt
- 1-2 Tbsp green onions, minced, optional
- 1 tsp finely minced ginger
- 1 Tbsp sesame oil
- Buns or rolls
- 1 Tbsp rice vinegar
- 1 tsp low-sodium soy sauce
- 1 drop of sesame oil
- 1-2 drops of hot chili oil
- Pickled ginger
- Sauteed mushrooms
- Sauteed red onion
- Mix the ingredients together into a bowl.
- Form the meat into mini or full patties.
- Cook the patties on a BBQ or on a stovetop over medium-high heat, until they are fully cooked through. I recommend using a meat thermometer to ensure that the meat is fully cooked.
- If desired, saute sliced mushrooms and red onion rings drizzled with gyoza dipping sauce over medium-high heat for several minutes until tender.
- Build your burger with the condiments of your choice.
- Stir the ingredients together.
- I use rice vinegar as the base but the ratio of ingredients is approximate. You can adjust it according to your taste.