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Asian Sloppy Joe Sliders

Photo: Con Poulos
Total time 1 hr
Yield 20 sliders
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 ground meat and include the slider buns in his lunch box. "Everyone at school wanted them, so I'd usually trade a little slider for a complete lunch," says Tsai.

Ingredients

  • 2 tablespoons canola oil
  • 2 (medium) red onions, finely chopped
  • 1 cup celery, finely chopped
  • 3 tablespoons sambal oelek or other Asian chile sauce
  • 2 1/2 tablespoons garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Kosher salt
  • Freshly ground pepper
  • 1 pound ground chicken thighs
  • 1 pound ground pork
  • 1 cup hoisin sauce
  • 1 cup canned diced tomatoes, drained
  • 1/4 cup lime juice, freshly squeezed
  • 20 brioche dinner rolls, split and toasted
  • Shredded iceberg lettuce and spicy pickles, for serving (optional)

How to Make It

  1. 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.

  2. 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.