Categories: Sandwiches- Burgers- Wraps

Ingredients

• 2 Tbsp. vegetable oil
• 2 medium red onions, finely chopped
• 1 cup finely chopped celery
• 3 Tbsp. sambai oelek or other Asian chile sauce
• 2 1/2 Tbsp. minced garlic
• 1 Tbsp. peeled, minced fresh ginger
• kosher salt and ground black pepper
• 1 lb. ground chicken
• 1 lb. ground pork
• 1 cup hoisin sauce
• 1 cup canned diced tomatoes, drained
• 1/2 cup fresh lime juice
• 20 brioche dinner rolls, spill and toasted
• shredded iceberg lettuce and spicy pickles, for serving

Directions

1. In a large, deep skillet, heat vegetable oil until shimmering. Add onions, celery, chile sauce, garlic, ginger and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.

2. Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains. Stir in hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes.

3. Spoon about 1/4 cup of the mixture on the bottom half of each roll. Top with shredded lettuce and pickles and serve.

4. Filling can be refrigerated for up to 3 days; reheat gently before serving.

5. makes 20 sliders

Email to a friend | Print this recipe | Back