Fun for Super Bowl Parties by Blog Chef

Sweet and sticky Chinese sliders make for a memorable addition to any Super Bowl Party menu. This dish checks all the boxes: Great flavor, easy to prepare, simple to serve, and fun to eat.

Below is the Chinese sliders recipe plus a few tips on getting it just right.

Chinese sliders: What to expect

Chinese sliders prepared on plate with text overlay.
©Blog Chef.
  • Taste: The ingredients that deliver the flavor here include hoisin sauce and fresh ginger. That gives you a sense of the flavor profile — a sweet kick from the hoisin sauce plus freshness, sharpness, and spice from the ginger.
  • Texture: The meatballs are made from ground pork, which has a more delicate texture than ground beef.
  • Foolproof factor: This recipe is easy enough for a beginner. The only way to fail here is by overcooking or undercooking the pork. To avoid that, make the slider patties the same size and use a meat thermometer to verify they’re done. If you have a melon-baller, use that to measure out each patty, then roll and flatten it with your hands.   
  • Timing: If you’re efficient in the kitchen, you can have these ready in about 20 minutes.  

Chinese slider ingredients and how to use them

Green onions chopped on cutting board with knife.
©Blog Chef.

One thing I love about this recipe is that it brings a nice flavor without a giant list of ingredients. Here’s what you need.

  • Hoisin sauce: You can find bottled hoisin sauce in the Asian section of Walmart and grocery stores. You’ll need 3 tablespoons in total, divided. Two tablespoons go into the sauce and 1 tablespoon will flavor the meat.
  • Rice vinegar: Hopefully you have rice vinegar on hand already. If not, you’ll find it’s easy to use if you like Asian-flavored dishes. For the Chinese sliders, you need 2 teaspoons of rice vinegar for the sauce.
  • Ground pork: You will make the slider patties from 1 lb of ground pork. You could use ground turkey instead, but you may need to increase the Panko measurement.
  • Panko breadcrumbs: Here’s another ingredient that’s easy to use if you don’t already have it in your pantry. This recipe calls for 2 tablespoons.
  • Green onions: Wash, trim and chop two green onions, which also season the pork patties.
  • Fresh ginger: Two teaspoons of peeled and grated ginger go into the slider patties, along with the green onions. I wouldn’t use powdered ginger and it won’t deliver the same kick.
  • Salt and black pepper: These will season the patties to your liking.
  • Slider buns: You should get 10 to 12 slider patties from this recipe, so buy a 12-pack of buns.
  • Mayonnaise: A dab of mayonnaise on the slider bun really enhances the flavor.
  • Baby spinach: Optionally, you can add a leaf or two of baby spinach to each slider for an extra dose of freshness.
Uncooked patties for Chinese sliders on a baking sheet.
Slider patties don’t have to be pretty. The only rule is to try and make them equal in size so they cook evenly. ©Blog Chef.

Try Chinese meatballs instead

You can also use this recipe to make Chinese meatballs. Simply roll the seasoned meat into balls instead of patties, and then skip the buns. Serve the meatballs with toothpicks and, optionally, mayo for dipping.  

Chinese sliders prepared on blue plate.
©Blog Chef.

Equipment needed for Chinese sliders

You don’t need any fancy equipment for this recipe. You’ll use two bowls, one large and one small, plus a baking sheet, measuring spoons, and a sharp knife.

Prep Time
10 minutes

Cook Time
12 minutes

Total Time
22 minutes

Ingredients

  • 3 tablespoons Hoisin sauce, divided
  • 2 teaspoon rice vinegar
  • 1 lb ground pork
  • 2 tablespoons Panko breadcrumbs
  • 2 green onions, sliced
  • 2 teaspoons grated peeled ginger
  • 1/2 teaspoon salt
  • Black pepper to taste
  • 12 slider buns
  • 3 tablespoons mayonnaise
  • 1/4 cup baby spinach

Instructions

  1. Preheat the oven to 425°F or 218°C. Lightly grease a baking sheet with cooking spray. Peel and grate the ginger. Wash, trim, and chop the green onions.
  2. In a small bowl combine 2 tablespoons of Hoisin sauce with 2 teaspoons of rice vinegar. Set aside
  3. In a large combine ground pork, Panko, ginger, 1 tablespoon Hoisin sauce, ½ teaspoon of salt, and a few grinds
    of fresh black pepper.
  4. Form the meat into 10 to 12 slider-sized patties. Place them on the prepared baking sheet as you go. Pop the sheet into the hot oven. After 6 minutes, flip the patties. Cook another 6 minutes, then check their temperature with a meat thermometer. Remove them from the oven when the thermometer reads at least 145°F or 63°C. Using the back of a spoon, coat each patty with the Hoisin sauce/vinegar mixture.
  5. Let the patties rest for 3 minutes as you prepare the buns. Spread a teaspoon or so of mayo on each bun and optionally add a couple of baby Spinach leaves. Add a slider patty and serve.

Notes

You can also form the meat into meatballs if you prefer. You can serve the meatballs with toothpicks or with slider buns. I find the balls roll out of the buns too easily, so I like the flatter patty shape for sliders.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:

Calories: 695Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 111mgSodium: 1051mgCarbohydrates: 52gFiber: 5gSugar: 10gProtein: 41g

Nutrition information isn’t always accurate.

More recipes that use rice vinegar and Panko  

I don’t know about you, but I don’t like buying a new ingredient for just one recipe. To keep you from doing that, here are a few recipes to try that use either rice vinegar or Panko breadcrumbs. Enjoy!

Close
Your custom text © Copyright 2024. All rights reserved.
Close