Asian Sloppy Joe Sliders

Published August 14, 2013 by jenmatteson

Who doesn’t love  a sloppy joe?  Certainly no one in this house. Unless it’s that gunk out of a can that rhymes with sanwhich.  I’ve always used the same sloppy joe recipe since I was a kid, the one my mom would make, and it’s delicious.  I had to get out of my sloppy joe comfort zone for one of my first recipe swaps, as I was given slow cooker sloppy joes.  While those were good, we didn’t love them, and I really don’t understand the point of using a slow cooker when you basically have to precook everything anyway.

Asian Sloppy Joe Sliders

I came across this recipe in Food and Wine a few months ago and have been wanting to try it.  I actually had it planned for dinner a few nights, but you know how sometimes plans just don’t work out?  Well, they didn’t.  But, I finally got the chance to make a batch of these for a camping trip with my bestie, her husby, Nate and myself.  We were in charge of one dinner and one lunch, so I thought this would be something easy, but different from the normal burger or brat that is a common meal while camping.

Sloppy Joe Sliders

I thought these turned out fantastic.  At first, I thought I would need more hoisin, but after letting it simmer and taste testing it, I thought they were perfectly Asian.  For serving, I wouldn’t mind a little extra Sriracha, but obviously it’s not for everyone.  They went over really well while camping, and even the Asian approved!  I love my mom’s sloppy joe recipe, but I have to say, this really takes the cake.  The spicy pickles really kick it up a notch, adding a crunch, while the lettuce adds some extra freshness.  Try these out for your next pot luck.  You can come back and thank me later!

Asian Sloppy Joe Sliders

Asian Sloppy Joe Sliders

Source: Adapted from Food and Wine
Servings: 8-10 (Makes 20 sliders)

Ingredients:

olive oil
1 red onion, finely chopped
1 cup celery, finely chopped
3 tbsp sambal oelek or other Asian chile sauce (I used a combo of sweet asian chili sauce and Sriracha)
3 garlic cloves, minced
1 tbsp fresh ginger, minced
Kosher salt
fresh ground black pepper
1 lb lean ground chicken
1 lb lean ground pork
1 cup hoisin sauce
1-15 oz can diced tomatoes, drained
1/4 cup fresh lime juice
20 dinner rolls, split and toasted
shredded iceberg lettuce and spicy pickles (optional)

Directions:

1. Heat olive oil in a large deep skillet over medium high heat.  Add onions, celery, chile sauce, garlic, ginger and a generous pinch of salt and pepper.  Cook over medium high heat, stirring occasionally, until the vegetables are softened, about 8 minutes.  Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes.  Stir in hoisin, tomatoes and lime juice and bring to a boil.  Reduce heat to low and simmer until thickened, about 20 minutes.  Season with salt and pepper to taste.

2. Spoon about 1/4 cup of the mixture on the bottom half of each roll.  Top with shredded lettuce, spicy pickles and top of bun and serve.

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