Serves: 4
Hoisin Chicken Sliders with Asian Slaw
Gourmet sliders are easy with Mount Barker Chicken meatballs! With a zingy hoisin glaze and the fresh crunch of Asian slaw, these meatballs are great for the barbecue or a quick one-pan meal.
Ingredients:
• 500g Mount Barker Chicken Meatballs
• 10 slider buns
• Oil
Hoisin Glaze:
• 2 tablespoons tomato sauce
• ¼ cup hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
Tangy Asian Slaw:
• 2 cups finely shredded coleslaw
• 1 teaspoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon lime juice
• Few drops sesame oil
• 2 teaspoons sesame seeds
• 500g Mount Barker Chicken Meatballs
• 10 slider buns
• Oil
Hoisin Glaze:
• 2 tablespoons tomato sauce
• ¼ cup hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
Tangy Asian Slaw:
• 2 cups finely shredded coleslaw
• 1 teaspoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon lime juice
• Few drops sesame oil
• 2 teaspoons sesame seeds
Instructions:
1. Combine slaw ingredients. Set aside.
2. Combine sauce ingredients. Set aside.
3.Lay one meatball on top of another and flatten to make one patty.
4. Repeat with remaining meatballs to make 10 patties.
5. Heat a barbecue flat plate or fry pan on medium heat.
6. Oil the cooking surface and add the patties in a single layer.
7. Cook for 2 minutes and turn.
8. Brush the tops of the burgers with hoisin glaze, and continue cooking for two minutes.
9. Turn and brush glaze on the other side.
10. Cook for an additional 2 minutes per side until the burgers are well glazed and cooked through.
11. Use the remaining glaze as a sauce on the slider buns. Top with Asian slaw and burger patties.
1. Combine slaw ingredients. Set aside.
2. Combine sauce ingredients. Set aside.
3.Lay one meatball on top of another and flatten to make one patty.
4. Repeat with remaining meatballs to make 10 patties.
5. Heat a barbecue flat plate or fry pan on medium heat.
6. Oil the cooking surface and add the patties in a single layer.
7. Cook for 2 minutes and turn.
8. Brush the tops of the burgers with hoisin glaze, and continue cooking for two minutes.
9. Turn and brush glaze on the other side.
10. Cook for an additional 2 minutes per side until the burgers are well glazed and cooked through.
11. Use the remaining glaze as a sauce on the slider buns. Top with Asian slaw and burger patties.
