Asian Sliders


April 11, 2013

Author: KatieChin

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We had a Final Four viewing party the other night.  Nothing says March Madness like Asian Sliders and ice cold Tsing Tao Beer!  These tender and juicy burgers are layered with delicious Asian flavors from the ginger, garlic, hoisin and oyster sauce.  I love to serve them with a cool and cruncy Asian slaw and a dollop of spicy Srircha mayo.  If you can’t find slider buns, then you can use King’s Hawaiian rolls (which I’ve used here).  The rolls are highly addicting so I always buy an extra bag.  I used ground beef for this recipe but feel free to use ground turkey or ground pork.  I like the Lee Kum Kee brand of hoisin sauce which you can find in the gourmet section of Cost Plus World Market. 


Slaw dressing:

2 tablespoons soy sauce

2 tablespoons lemon juice

2 tablespoons canola oil

1 tablespoon grated fresh ginger

1 tablespoon rice vinegar

1 tablespoon dark brown sugar

1 teaspoon toasted sesame oil

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Asian slaw:

2 green onions, finely chopped (white and green parts)

6 oz. shredded red cabbage

6 oz. shredded green cabbage

1/2 red onion, thinly sliced

4 oz. shredded carrot


1 pound ground beef, pork or turkey

1/4 cup finely chopped scallions (white parts only)

1 teaspoon fresh minced ginger

1 garlic clove, minced

1 tablespoon oyster sauce

2 tablespoons hoisin sauce

2 teaspoon sesame oil

1/2 teaspoon Asian chili sauce, preferably sriracha

8-10 slider rolls of King’s Hawaiian rolls

Srircha Mayo:

1/4 mayo

2 teaspoons srircha


  • Whisk together all of the slaw dressing ingredients.
  • Place slaw ingredients in a bowl. Pour slaw dressing over and toss to combine. Set aside.
    Mix the ground meat with the slider ingredients until well combined. Shape the mixture into small patties. Grill or pan-fry sliders until desired doneness.
  • Combine the mayo with srircha.
  • Place the slider onto a bun. Spread with srircha mayo. Top with Asian slaw. Top with remaining bun. Serve immediately with the remaining slaw in a bowl.