Umami Sliders with thai broccoli slaw

December  4, 2011
4 Ratings
Author Notes

While these may not be an actual "one-bite" appetizer, I guarantee you will take one bite, put it down and groan with delight! these produce a wonderful sensation on the tongue because they hit the sweet-salty-spicy-and meaty taste buds! The mayo has a "brightness" to it because of the lemongrass and the broccoli slaw adds a delighful crunch. —lorigoldsby

  • Serves 12
  • 2 pounds fresh, lean hamburger
  • 12 slider buns or hawaiian mini rolls
  • 6 pieces of thick hardwood smoked bacon
  • 2 tablespoons chili paste (sambal oelek) divided
  • 2 tablespoons brown sugar
  • 2 teaspoons wasabi (divided)
  • 1 teaspoon lemongrass
  • 1/4 cup mayo (divided)
  • 1 package of brocoli slaw
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon agave or sugar (optional)
In This Recipe
  1. Cook bacon on paper towels in microwave for 3 minutes. (Bacon will not be brown). Pat dry bacon, transfer to a wire rack placed on top of a baking tray.
  2. Mix 2 T. of brown sugar and 2 T. of chili paste. Spread over the bacon. Bake in a 400 degree oven for 5-7 minutes or until golden brown.
  3. Divide beef into 12 burgers. cook til desired doneness--we like a slight pink. Drain burgers on paper towels. You want the meat to be moist on the inside but "dry" on the outside
  4. To make the mayo: combine 2 T. of mayo with 1 t. wasabi and 1 t. lemongrass
  5. To make the slaw: into the remaining mayo add the rice wine vinegar and remaining chili paste, toss the broccoli slaw. Season with salt and pepper and add agave or sugar if you desire a sweeter slaw. The brown sugar bacon provides a sweet taste--so this is purely personal taste. This slaw is excellent with pork bbq or chicken as well.
  6. To assemble the burgers: spread a little of the mayo on the bottom, then top with the burger and bacon and then top with a scant T. of the slaw. Don't go overboard with the slaw--you want to be able to eat this without falling apart. I put the slaw on top (while most would put it on the bottom...) because the top bun is uaually bigger and it can "absorb" more of the liquid. Spread a little of the mayo on the top bun as well. For picture taking purposes, i put the slaw on the bottom so you could see the bacon.
  7. Mouth waters, drool, wipe chin, repeat. To get a true "one bite" size, you can cut each slider into quarters and secure with a toothpick. If you do this, break each bacon strip into large one- bite sized pieces so that each quarter has a decent sized piece of bacon.

See what other Food52ers are saying.

  • Niknud
  • lapadia
  • Kukla
  • EmilyC
  • lorigoldsby

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.