Try these Vietnamese-inspired sliders, made with pork and herbs. Top them off with crunchy cabbage slaw and the melty, thick-cut Tillamook Slice of your choice.
¼ cup fresh cilantro, finely chopped (plus more for garnish)
2 scallions, chopped
1-inch fresh ginger, grated
1 tbsp soy sauce
2 tsp hot sauce
2 tsp sugar
2 tsp black pepper
12 Hawaiian rolls, slider-sized
½ cup mayonnaise
1 carrot, julienned
1 red cabbage, grated
1 tbsp rice vinegar
Sliced jalapeno (optional)
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In a large bowl, thoroughly combine the ground pork, basil, cilantro, scallions, ginger, hot sauce, black pepper and sugar then set aside. You can make the mixture up to a day ahead of time if it’s stored in a sealed, air-tight container in the fridge.
Toast the inner side of all your rolls, spread mayonnaise over the bottom roll then set aside.
Mix the carrot, cabbage and rice vinegar in a bowl then set aside.
Heat your grill and form twelve 2 ½ inch mini burger patties with the mixture and grill each of them for four minutes on one side. Flip and grill for an additional four minutes with 4 mini slices of any combination of Tillamook Farmstyle Swiss, Sharp Cheddar and Whole Milk Mozzarella Cheese melted on top.
Stack the banh mi sliders with the cabbage slaw on the bottom. Top it with the pork banh mi patty with melted cheese. Garnish with cilantro and jalapeno before placing the top roll.
