These fun sliders strike the perfect balance between sweet and savory—and each burger is just the right size for kids to hold. To make these even more festive, look for frilly toothpicks to keep each slider closed. Serve with sweet potato fries and steamed sugar snap peas for an easy kid-friendly meal.
Teriyaki Sliders with Grilled Pineapple
Ingredients
- 1 tsp. vegetable or canola oil
- 1 garlic clove, minced
- 1-inch (2.5-cm) piece of fresh ginger, peeled and minced
- 1/2 cup (4 fl. oz./125 ml) low-sodium soy sauce
- 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
- 1 Tbs. rice vinegar
- 1 Tbs. cornstarch
- 1 lb. (500 g) ground pork
- 2 Tbs. chopped fresh cilantro leaves
- Kosher salt and freshly ground pepper
- 10 Hawaiian sweet rolls, split
- 3 rings (1/2 inch/12 mm thick) fresh pineapple
Directions
1. In a small saucepan over medium heat, warm the vegetable oil. Add the garlic and ginger and cook just until soft but not browned, about 30 seconds. Add the soy sauce, brown sugar and vinegar and stir to combine. In a small bowl, stir together 1/4 cup (2 fl. oz./60 ml) water and the cornstarch and add to the saucepan. Bring the sauce to a boil, then reduce the heat to medium and let simmer until thickened, 3 to 4 minutes. Set the teriyaki sauce aside.
2. Prepare a medium-hot fire in a grill.
3. In a bowl, combine the ground pork with 2 Tbs. of the cooled teriyaki sauce and the cilantro. Season well with salt and pepper. Form into 10 patties, using your fingers to create a small dimple in each.
4. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium, about 5 minutes per side. Transfer to a plate and cover to keep warm. Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly grill-marked. Transfer to a plate.
5. Brush the pineapple slices with teriyaki sauce and arrange on the grill grate directly over the heat. Grill, turning once and basting with more teriyaki sauce, until soft and nicely grill-marked, about 3 minutes per side. Transfer the pineapple to a cutting board and cut each slice into quarters.
6. Slather the rolls with teriyaki sauce. Set the burgers on the rolls and top with the pineapple. Close the burgers and serve right away. Serves 4 to 6.
For this and more ideas for burgers you’ll want to serve every night of the week, check out our new Burger Night, by Kate McMillan.
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