Island Tiki Thai Sliders with Ginger Mandarin Mango Mayo
Made with Saucy Ginger Mandarin
GINGER MANDARIN MANGO MAYO:
1 cup mayonnaise with olive oil
1/2 cup diced ripe mango
1/2 cup BRIANNAS Saucy Ginger Mandarin Dressing
1/2 tsp. roasted ground ginger (found in the spice section of your supermarket)
2 pounds fresh ground pork
1/2 tsp. coarse sea salt
1/4 tsp. freshly ground black pepper
2/3 cup Thai sweet chili sauce
3 tbsp. BRIANNAS Saucy Ginger Mandarin Dressing
1/3 cup red onion, finely chopped
1 cup bread crumbs
CUCUMBER JICAMA SLAW:
1/4 cup lime juice
2 tsp. BRIANNAS Saucy Ginger Mandarin Dressing
2 cloves of garlic, finely minced
1 tbsp. pure olive oil
1/2 tsp. coarse sea salt
1/2 tsp. roasted ground ginger
2 tsp. Thai sweet chili sauce
1/2 cup chopped fresh cilantro
3/4 cup jicama, julienned
3/4 cup English seedless cucumber, julienned
1 orange bell pepper, julienned
1/2 cup carrots, julienned
Vegetable oil for brushing on grill
2/3 cup Island Teriyaki Sauce, for basting
12 Hawaiian Sweet dinner rolls
To make Ginger Mandarin Mango Mayo: Combine all of the ingredients in food processor and process until smooth.
To make patties: Combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and using your hands shape into patties about 3 ½ inches wide. Cover and refrigerate until ready to grill.
To make Cucumber Jicama Slaw: Whisk the lime juice, BRIANNAS Saucy Ginger Mandarin Dressing, garlic, olive oil, coarse sea salt, roasted ground ginger, sweet chili sauce and cilantro in a small bowl. Combine the jicama, cucumber, orange bell pepper, and carrots in a large bowl. Toss with the lime, Ginger Mandarin dressing mixture to evenly coat. Cover and set aside until ready to use.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the pork patties on the rack, cover, and cook, turning once until pork is fully cooked (about 4 to 6 minutes on each side.) During the last few minutes of cooking, baste the patties equally with the Island Teriyaki sauce. Place the rolls cut side down, on the outer edges of the rack to toast lightly.
To assemble the pork sliders, spread the cut sides of the rolls with equal portions of the Ginger Mandarin Mango mayo. On each roll bottom, Place a pork patty and equal portions of the cucumber jicama slaw. Add the roll tops and serve.
Recipe submitted by Jeanette Nelson from Crab Orchard, West Virginia.