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.
Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.