Best Banh Mi Sliders Recipes

BANH MI SLIDERS

Banh Mi Sliders image

Vietnamese-inspired pork and beef banh mi sliders. Spread with Sriracha-cilantro aioli and top with daikon cucumber relish and pickled carrots.

Provided by Bryan Buerkle

Categories Everyday Cooking More Meal Ideas Recipes Mini Foods Main Dishes Slider Recipes

Time 25m

Yield 5

Number Of Ingredients 13

Ingredients

½ pound ground beef
½ pound ground pork
½ cup rolled oats
1 slice bread, shredded
1 large egg
¼ small onion, diced
1 stalk green onion, sliced
3 tablespoons dry onion soup mix
2 tablespoons chopped fresh basil
1 tablespoon soy sauce
1 tablespoon minced fresh ginger root
½ tablespoon sesame oil
1 (15 ounce) package slider-size burger buns

Steps:

Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.
Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.
While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.
Add patties to toasted buns and serve.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 570 g, Cholesterol 94.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 25.9 g, SaturatedFat 5.2 g, Sodium 461.5 mg, Sugar 0.8 g

DUCK CONFIT SLIDERS, BANH-MI STYLE

Duck Confit Sliders, Banh-Mi Style image

Provided by Michael Symon : Food Network

Time 6h

Yield 4 to 6 appetizer servings

Number Of Ingredients 27

Ingredients

Rendered duck fat from 1 duck, at warm temperature, plus more fat (chicken, duck, bacon, oil, etc.) as needed
4 duck legs and thighs
Salt
Pinch sugar
2 teaspoons whole coriander
1 teaspoon sweet smoked paprika
1 teaspoon ground cinnamon
2 teaspoons peppercorns
1/4 cup sugar
1 shallot, peeled and trimmed
1 clove garlic, peeled and trimmed
1 jalapeno
1 bay leaf
2 tablespoons salt
1 teaspoon coriander seeds
1 teaspoon peppercorns
1 cup white wine vinegar
1 cup water
2 carrots, peeled and julienned
2 egg yolks
1 clove garlic, minced
Zest and juice of 2 limes
1/3 to 1/2 cup liquid duck fat
Hot sauce, to taste
Salt
4 to 6 slider rolls
1 cup freshly picked cilantro leaves

Steps:

Preheat oven to 225 degrees F.
Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon. Add the peppercorns and the seasoned duck to the rendered fat, making sure the duck is submerged. Cover the pan with foil and place and cook for about 4 to 6 hours, until fork tender.
Place a medium pot over medium heat and add the sugar, shallot, garlic, jalapeno, bay leaf, salt, coriander seeds, peppercorns, white wine vinegar, and water. Bring to a boil, stirring until the sugar is dissolved. Add the carrots, and bring back to a simmer. Allow to simmer until the carrots are al dente, about 5 minutes. Remove from heat and set aside to cool.
Whisk the egg yolks, garlic and lime juice together. Whisk in 1/3 to 1/2 cup liquid duck fat. Add the lime zest and season with hot sauce, and salt, to taste.
Remove the duck from the oven. Carefully remove from the fat and place skin-side down onto a cast iron pan over high heat to crisp the fat, about 2 minutes. Strain the fat and reuse it a couple more times, if desired. Remove the duck from the pan and shred with fork.
Slice the slider rolls in half. Place some of the pickled carrots onto the bottom of the bun. Top the carrots with some of the shredded duck. Spoon some of the aioli and cilantro leaves over top and cover with the slider lids and skewer.