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
fresh, lean hamburger
slider buns or hawaiian mini rolls
pieces of thick hardwood smoked bacon
chili paste (sambal oelek) divided
package of brocoli slaw
rice wine vinegar
agave or sugar (optional)
In This Recipe
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.
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.
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
To make the mayo: combine 2 T. of mayo with 1 t. wasabi and 1 t. lemongrass
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.
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.
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.
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.