Asian-Style Pork Sliders Made in a Muffin Tin | Party Food Idea
"Top Chef" Brian Malarkey knows that cooking for a crowd can be a challenge, but he has a secret weapon for those occasions: a muffin tin! Here, he uses them to make Asian-flavored pork sliders topped with avocado, cilantro, kimchi and pickled ginger.
"The idea here is to make two- to three-ounce balls with the ground pork mixture and drop them in each muffin hole, then smash them down so they make perfect rounds. Bake them, flip them out and VOILA, ready to serve!" —Brian
Get his Low-Carb Crab Cakes here (also made in a muffin tin!).
- Cooking spray
- 1 ½ pounds ground pork
- 2 tablespoons ground ginger
- 1 bunch green onions, chopped
- ½ cup soy sauce
- ½ cup sriracha, plus more for serving (optional)
- Salt and pepper
- 12 Hawaiian rolls, halved
- Mayonnaise
- Bibb lettuce
- Sliced avocado
- Kimchi
- Cilantro
- Pickled ginger
Preheat the oven to 450°F. Spray a muffin tin with 2- to 3-inch-wide bottoms and set aside with a second muffin tin that's the same size, if you have one.
In a large bowl, mix the pork, ginger, green onions, soy sauce and sriracha (if using) by hand. Using a cookie scoop or your hands, make about twelve 2- to 3-ounce balls. Place the balls in the prepared muffin tin and, using the second muffin tin (if you have one), smash the balls to flatten. If you only have 1 muffin tin, use the bottom of a bottle, such as a sriracha bottle; just cover it with a piece of plastic wrap first.
Bake the smashed patties until cooked through and browning on the edges, 5 to 7 minutes.
Meanwhile, spread the rolls with mayo and toast on a sheet pan in the oven.
When the burgers are ready, place each one on a toasted roll and top with lettuce, avocado, kimchi, cilantro and pickled ginger. Alternatively, you can make a "burger bar" and have all the toppings nicely laid out for everyone to make their own burger. Don't forget the extra sriracha!