Red Meat Allergy Friendly Spicy Thai Mini Sliders with Chile Kick
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Learn more →Ingredients
6 servings
For the quick pickles
- ½ cup rice vinegar
- 1 tbsp granulated sugar
- ½ tsp kosher salt
- 1 medium english cucumber, thinly sliced into rounds
- 1 red fresno chile, thinly sliced into rounds
For the sriracha-lime aioli
- ½ cup mayonnaise
- 2 tbsp sriracha
- 1 tbsp fresh lime juice
- 1 tsp fish sauce
For the patties
- 1 ½ lbs ground pork
Chef's tipGround chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 2 stalks lemongrass, tender inner core only, finely minced
- 3 cloves garlic, finely minced
- 2 thai bird's eye chiles, finely minced
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tbsp brown sugar
- 2 tsp toasted sesame oil
- ¼ cup fresh cilantro leaves, finely chopped
- ½ tsp kosher salt
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For serving
- 12 slider buns, split
- ¼ cup fresh cilantro leaves (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rice vinegar, sugar, and 1/2 tsp kosher salt in a small bowl and stir until the sugar and salt dissolve. Add the cucumber rounds and sliced Fresno chile, toss to coat, and set aside to pickle for at least 15 minutes while you prepare the patties and aioli.
- 2
Whisk together the mayonnaise, sriracha, 1 tbsp lime juice, and 1 tsp fish sauce in a small bowl until smooth. Taste and adjust sriracha to your preferred heat level. Refrigerate until ready to assemble.
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