Lunch: Asian Sloppy Joe Sliders

Recipe by Ming Tsai At his Boston gastropub, Blue Dragon, star chef Ming Tsai will serve these Asian-accented sliders. They're based on a recipe his mother made for him when he was young: She'd fill his thermos with the chile-sauce-and-ginger-flavored gr

Ingredients

2 tbsp. canola oil
2 medium red onions
1 c. celery
3 tbsp. sambal oelek or other Asian chile sauce
2 1/2 tbsp. garlic
1 tbsp. fresh ginger
kosher salt
Freshly ground pepper
1 lb. ground chicken thighs
1 lb. ground pork
1 c. hoisin sauce
1 c. canned diced tomatoes
1/4 c. lime juice
20 brioche dinner rolls
shredded iceberg lettuce
Spicy pickles

Instructions

In a large, deep skillet, heat the canola oil until shimmering. Add the onions, celery, sambal oelek, garlic, ginger, and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in the hoisin, tomatoes, and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
Spoon about 1/4 cup of the sloppy joe filling on the bottom half of each roll. Top with shredded lettuce and pickles and serve.

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