Asian Sliders with Pickled Onions and Sriracha Mayonnaise
Asian sliders with buttery toasted buns, pickled onions and sriracha mayonnaise. This is the perfect game-day main, or weeknight dinner recipe the whole family will love!
During 2020 when we were all on lock down, my husband and I cycled through the same week night recipes just to keep things simple. We’re both big fans of a rice bowl and made asian meatball rice bowls frequently that year. Ground beef or lamb with the addition of panko, green onion, soy sauce & ginger gave the meatballs such a unique flavor. Fast forward to 2024, and we decided to turn our favorite meatball recipe into sliders for game day! Toasted & buttered hawaiian sweet rolls topped with sriracha mayonnaise, and pickled onions makes for a simple game-day treat, or weeknight dinner.
Making the sriracha mayonnaise
Making your own aiolis & mayos is so easy, and once your start doing it yourself, I promise you will never buy another from the store. I start with a tablespoon of mayonnaise in a small nut bowl. I love to use avocado oil, or olive oil mayonnaise because it has more depth of flavor in my opinion. Add one big squeeze of sriracha and stir until you get a peachy color. This is when I do a taste test. I love a good spicy mayo, but not everyone does, so I recommend tasting before just slopping the stuff on a burger bun. If it’s too spicy, add more mayo, and vice versa if you’re feeling more adventurous! 🙂
How to make pickled onions
Pickling onions is also fairly easy, and one step that helps take a dish to the next level. I recommend using red onion and slicing it super thin. I actually would suggest slicing thinner than what you see in the photo, as it will pickle quicker and won’t slide off the burger mid-bite. Add your sliced onions to a bowl and pour white vinegar over them. Add some sea salt & sugar, stir it up, and let sit until the onions have a pink hue to them.
Asian Sliders with Pickled Onions & Sriracha Mayonnaise
Ingredients
- 1 lb ground beef
- 3 green onions, 2 sliced thinly & 1 sliced thinly on the bias
- 1/2 cup gluten-free panko, or Porq (this is a pork rind panko that is delish!)
- 3-4 tbsp soy sauce
- 1 thumb of ginger, grated
- 1/4 cup pickled red onions, (see above for instructions)
- 1/4 cup sriracha mayonnaise (see above for instructions)
- 1 pack of hawaiian sweet rolls
- sesame seeds
- butter
Directions
- Preheat oven to 400 degrees.
- Add ground beef to a bowl. Add in the thinly sliced green onion whites, panko or porq, soy sauce, & ginger. Mix until all combined.
- Create slider patties. I create bigger meatballs and just smash them a little to give the look of a burger.
- In a deep dish pan with removable rack, add the slider patties. The rack helps allow the drippings to fall and not completely disenergrate the patty. This is a wetter mixture than a normal burger patty, which is why this step is needed and helpful for the integrity of the burger.
- Place in the oven for about 20-25 minutes. Every oven is different & everyone’s meat temperature preference is different.
- While the burger patties are cooking, add some salted butter to a skillet and let melt.
- Cut the hawaiian rolls in half with a serrated knife.
- Place the cut side of the rolls down in the buttered skillet and let toast.
- To assemble, add sriracha mayo to both toasted sides of the roll. Add burger, pickled onions & a couple dashed of sesame seeds before placing the top of the roll.
- Serve with your favorite shoestring fries and garnish with green onion.
Please comment below and leave your thoughts on the recipe!
