Asian Sliders with Pineapple Salsa

Holly Clegg
  • Yield: 24 pieces


1-- (20-ounce) can crushed pineapple, drained
1/3cup chopped green onions
2tablespoons chopped cilantro
1/4cup seasoned rice vinegar
1teaspoon sweet chili sauce or chopped jarred jalapeno
1 3/4pounds ground sirloin
1/3cup panko bread crumbs
1/3cup chopped green onions
1teaspoon ground ginger
2teaspoons minced garlic
2-- egg whites
6tablespoons hoisin sauce, divided
24-- miniature rolls (Hawaiian bread)
-- Pineapple Salsa (recipe below)


  1. To prepare salsa: In bowl, mix together all ingredients. Refrigerate. Makes 1 1/2 cups.
  2. To prepare sliders: Preheat oven 450F. Line baking sheet with foil.
  3. In large bowl, combine all ingredients except rolls using 4 tablespoons hoisin sauce. Form into miniature patties (heaping tablespoons depending on size of bun) and place on prepared pan.
  4. Brush tops of burgers with remaining 2 tablespoons hoisin sauce. Bake 10 to 12 minutes or until done. Slit rolls and place burger with about a tablespoon salsa. Make 24 sliders.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 160
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 46mg
  • Sodium 184mg
  • Carbohydrate 20g
  • Fiber 1g
  • Sugars 8g
  • Protein 11g