Teriyaki Sliders


We went on vacation this Summer with my parents. While we were there, I was looking at an issue of Family Circle that my mom brought with her. The issue had a bunch a recipes I wanted to try and this recipe happen to be one of them. However, we made it a little bit ago. We liked it but for me it was still in need of some more flavor.

When I went to get my picture off the memory card for my camera in order to post the recipe, it wasn’t there. There were actually several items that I took pictures of that just could not be found on the memory card. So, I had to make the sliders again to get a picture. This time I made a few alterations and they turned out much better.

The patty is made from ground pork and has a texture like sausage. My family does not like mushrooms and they had no idea there was mushrooms in the patty. I didn’t change anything with that. The original recipe had you make a sauce using mayo, sugar, and some teriyaki sauce. This sauce really lacked flavor for me and really didn’t add anything at all to the sliders. So, I added grilled pineapple and some honey teriyaki bbq sauce along with some mayo spread on the roll. So much better! I also made mine on the grill.


Teriyaki Sliders

1 package (12 per package) mini soft dinner rolls (I used King’s Hawaiian)
4 ounces (1-1/2 cups) sliced mushrooms (I used 4 mushrooms)
2 scallions, trimmed and cut up, plus more chopped scallions, for garnish
2 teaspoons peeled and coarsely chopped fresh ginger (1-inch piece, I just measured out that stuff in a jar)
1 pound ground pork
1/4 cup teriyaki stir-fry sauce ( House of Tsang was suggested I used Kroger)
1/4 cup panko bread crumbs
3 slices of provolone cheese, (each slice cut into 4 pieces)
6 rings of canned pineapple
honey teriyaki bbq sauce (I used KC Masterpiece)
light mayo

1. 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)

2. In a mini chopper, combine mushrooms, 2 of the scallions and the ginger (I didn’t add the ginger here because I used the stuff in a jar). Pulse until finely chopped. Transfer to a medium-size 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.

3. Shape mixture into 12 equal-size 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)

4. To build the sliders, place 1/2 ring of pineapple followed by a patty, about 1 tsp teriyaki bbq sauce, a few diced scallion, and spread a little mayo on the lid of the slider.

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