🍽️ Other
⏱ 60 min
👥 4
Instructions
1
In a bowl, combine all patty ingredients and mix gently.
2
Form the mixture into 8 slider-sized patties.
3
Chill the patties for 15–20 minutes.
4
Grill or sear the patties on medium-high heat for approximately 3 minutes per side, then set them aside.
5
For the glaze, sauté 1 tsp minced garlic and 1 tsp minced ginger in 1 tbsp sesame or neutral oil.
6
Add all remaining glaze ingredients (2 tbsp soy sauce, 2 tbsp Schezwan or chili garlic sauce, 1 tsp rice vinegar, 2 tbsp tomato ketchup, 1 tsp sugar or jaggery, 2 tbsp water) and simmer for 2–3 minutes until slightly thick.
7
Toss or brush the cooked patties with the glaze before assembling.
8
For the slaw, toss together shredded cabbage, shredded carrots, chopped fresh mint, and chopped fresh cilantro.
9
In a small bowl, mix 2 tbsp yogurt or mayo, juice of 1 lime, 1/2 tsp chaat masala, and salt & pepper to taste to create the dressing.
10
Mix the dressing into the veggies and chill.
11
For the aioli, mix 1/2 cup mayonnaise, 1/4 cup Schezwan sauce, 2 grated garlic cloves, and juice of 1/2 lime.
12
Toast the cut slider buns on a skillet with butter or ghee until golden.
13
To assemble, spread Schezwan aioli on both halves of each bun.
14
Add a layer of cilantro-mint slaw to the bottom bun.
15
Place a glazed beef patty on top of the slaw.
16
Optionally, add pickled onions or a fried egg.
17
Cover with the top bun to complete the slider.
Notes
Optional toppings include pickled onions, jalapeños, fresh cilantro, or fried quail eggs.