Shanghai Sliders
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
Onion Topping
- 4 small yellow onions, thinly sliced (about 2 cups)
- 1 cup low sodium chicken broth
- 1⁄4 cup dry sherry or 1⁄4 cup apple juice
- 1⁄4 cup soy sauce
- 1 tablespoon sugar
- 2 slices fresh gingerroot (1/4-inch slice)
Patties
- 1 cup ketchup
- 2 teaspoons roasted red chili paste, if desired
- 1 1⁄2 lbs lean ground beef (at least 80%)
- 4 medium green onions, finely chopped
- 1 tablespoon finely chopped fresh gingerroot
- 1 teaspoon garlic salt
- 16 mini hamburger buns, split (2 1/2 inches in diameter)
Directions
- In a 10-inch skillet, mix onion topping ingredients; heat to boiling over high heat, stirring occasionally.
- Decrease heat to med-low; simmer about 15 minutes or until onions are softened and liquid is reduced by half; remove gingerroot slices.
- Meanwhile, in a small bowl, mix ketchup and chile paste; set aside.
- In a big bowl, mix beef, green onions, chopped gingerroot, and garlic salt with hands, just until blended.
- Divide mixture into 16 equal portions.
- Using wet hands, shape each portion into a patty, about 1/4-inch thick.
- Heat a 12-inch nonstick skillet over med-high heat.
- Add in patties; cook 3-4 minutes on each side, pressing patties down lightly with a spatula to flatten before turning over, until meat thermometer inserted in center of patties reads 160°.
- Place patties on bottoms of buns; top patties with ketchup mixture.
- Using slotted spoon or fork, remove onion slices from skillet; place on top of ketchup mixture.
- Top with bun tops and serve.
- *Per serving--350 calories, 12 g fat, 2 g fiber.
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