Teriyaki Sliders
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Several summers ago, we went on vacation with my parents, and while we were relaxing, I flipped through an issue of Family Circle that my mom had brought along. It was packed with recipes I wanted to try, and one that immediately caught my eye was for Teriyaki Sliders. We didn’t make them on that trip, but I tucked the idea away and finally gave them a try recently. The original version was good, but I felt it needed a little more flavor to really shine.
When I first made the sliders, I was ready to post the recipe, only to discover that the photos I’d taken had mysteriously vanished from my camera’s memory card. Several dishes I’d photographed were just… gone. So, I made the sliders again (no complaints there!) and took the opportunity to tweak the recipe. The second batch turned out even better, and I finally got the photos I needed.
The burger patties are made with ground pork, and they have a texture similar to sausage—hearty and flavorful. Even though the recipe includes mushrooms, my mushroom-averse family had no idea they were in there. I kept that part exactly as written because it works so well.
The original sauce was a simple mix of mayo, sugar, and teriyaki sauce, but it didn’t add much for me. So I swapped it out for a combination of grilled pineapple, honey teriyaki BBQ sauce, and a light mayo spread on the rolls. That combo brought the sliders to life! I also opted to grill the patties and pineapple instead of broiling them, which added a smoky depth that made all the difference.
Ingredients for Teriyaki Sliders
- HAWAIIAN SWEET ROLLS OR SLIDER BUNS
- MUSHROOMS
- SCALLIONS (GREEN ONIONS)
- GINGER
- GROUND PORK
- TERIYAKI STIR-FRY SAUCE
- PANKO BREAD CRUMBS
- PROVOLONE CHEESE
- CANNED PINEAPPLE SLICES
- HONEY TERIYAKI BBQ SAUCE
- LIGHT MAYO
Instructions for Teriyaki Sliders
Start by heating your broiler and lining a baking pan with foil, then coat the foil with nonstick cooking spray. If you’d like to warm your rolls, wrap them in foil and place them in the lower part of the oven while everything else cooks. (I skipped this step and grilled both the patties and pineapple instead—it worked beautifully!)
In a mini chopper, pulse together sliced mushrooms, two scallions, and fresh ginger until finely chopped. (If you’re using jarred ginger, you can add it later with the pork mixture.) Transfer the mixture to a large bowl, then stir in ground pork, teriyaki stir-fry sauce, panko bread crumbs, and the ginger if you haven’t added it yet. Mix until well combined.
Shape the mixture into 12 equal-sized small patties, using about a scant ¼ cup for each. Place them on your prepared baking pan and broil 4 inches from the heat for about 6 minutes, flipping halfway through, until the internal temperature reaches 160°F. If you’re using the oven, you can broil the pineapple rings alongside the patties. Just before the patties are done, top each one with ¼ slice of provolone cheese and let it melt.
To assemble the sliders, place ½ ring of grilled pineapple on the bottom half of each roll, followed by a pork patty, a drizzle of teriyaki BBQ sauce, and a sprinkle of diced scallions. Spread a little mayo on the tops of the buns, then close the sliders and serve warm.
Frequently Asked Questions
Can I use ground beef or chicken instead of pork?
Absolutely! Ground chicken or beef works well as a substitute. Just note that pork gives the patties a sausage-like texture that pairs beautifully with the sweet teriyaki flavors.
Do I have to use mushrooms in the patties?
Not at all. If your family isn’t a fan of mushrooms, you can leave them out or finely chop and blend them in—most won’t even notice they’re there!
Can I grill the patties instead of broiling them?
Yes, that’s what I did! Grilling adds a smoky depth that complements the teriyaki and pineapple flavors. A grill pan or skillet on the stovetop will also work. Just make sure the patties reach an internal temperature of 160°F for safe serving.
Can I make these sliders ahead of time?
You can prep the patties and toppings in advance, but it’s best to assemble and warm the sliders just before serving to keep the buns soft and the cheese melty.
What’s the best way to warm the rolls?
Wrap them in foil and warm in the oven while the patties cook—or skip this step if you’re grilling everything. Hawaiian rolls are naturally soft and sweet, so they’re great either way.
Can I freeze the patties?
Yes! Freeze uncooked patties between layers of parchment paper. Thaw in the fridge before cooking, and grill or broil as directed.
FOR MORE RECIPES LIKE THIS, TRY:
Teriyaki Sliders
Real Mom Kitchen
Equipment
Ingredients
- 12 mini soft dinner rolls (I used King's Hawaiian)
- 1 ½ cups mushrooms sliced (I used 4 mushrooms)
- 2 scallions trimmed and cut up, plus more chopped scallions, for garnish
- 2 tsp fresh ginger 1-inch piece, peeled and coarsely chopped (I just measured out that stuff in a jar)
- 1 lb ground pork
- ¼ cup teriyaki stir-fry sauce House of Tsang was suggested I used Kroger
- ¼ cup panko bread crumbs
- 3 slices provolone cheese (each slice cut into 4 pieces)
- 6 rings of canned pineapple
- honey teriyaki bbq sauce I used KC Masterpiece
- light mayo
Instructions
- Heat broiler. Line a baking pan with foil; coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm. ( I did my patties and pineapple on the grill and didn't bother with warming the rolls)
- In a mini chopper, combine mushrooms, 2 of the scallions, and the ginger (I didn't add the ginger here because I used the jarred version). Pulse until finely chopped. Transfer to a medium-sized bowl and add pork, 1/4 cup of the stir-fry sauce, and the bread crumbs (This is when I added the jarred ginger). Stir to blend.
- Shape mixture into 12 equal-sized patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160° when inserted into center of burgers. (remember I did mine on the grill. If using the oven, also cook the pineapple too. Put 1/4 of a slice of provolone on each patty just before they are done to melt the cheese.)
- To build the sliders, place 1/2 ring of pineapple followed by a patty, about 1 tsp teriyaki bbq sauce, a few diced scallions, and spread a little mayo on the lid of the slider.
Nutrition
