Filipino Slider Burger

Worth a try if simple sandwiches and slider sandwiches tired or want something more complicated. Fast Food Feature – in a spicy cutlet of the same small size as himself гамбургер. Photo of the dish: Шеф-поварDale Tald Time: 1 hour. 45 minutes Difficulty: Easy Quantity: 12 mini-burgers Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 170 gr minced boneless pork shoulder minced meat, large chopped (ask the butcher to prepare)
• 1 tbsp. l and 1 tsp vegetable oil
• 3/4 tsp annatto seeds (they are also called akhotsky seed)
• 1 tbsp. l worcestershire sauce
• 2 tsp lightly salted soy sauce
• 1.5 tsp salt
• 1.5 tsp granulated sugar
• 1/2 tsp garlic powder
• 1/2 tsp asian chili oil
• 1/2 tsp ground paprika
• 1/2 tsp ground black pepper
• 12 small, soft, sweet hamburger buns, such as Hawaiian or potato rolls cut in half
• 2 tbsp. l vegetable oil
• Serve: garlic mayonnaise and pickled shallots, recipe attached

Recipes with similar ingredients: hamburger buns, minced meat pork, Worcestershire sauce, soy sauce, garlic powder, paprika, shallots, rice vinegar, jardiniere, annato

Recipe preparation:

1. Prepare the sausage stuffing. Mix vegetable oil and annatto seeds in a very small saucepan and place on a large the fire. Tilt the pan so that the oil and seeds gather with one hand, and the oil more or less covered the seeds. Cook until butter won’t turn bright red, 1-2 minutes. Let cool on the stove, then strain to remove seeds.
2. Combine the rest of the sausage ingredients in a large bowl, add the annatto oil and mix well with your hands. Give the minced meat brew for at least 1 hour or keep in the refrigerator for up to 24 hours.
3. Preheat the oven to 170-180 ° C. Using about 1/4 Art. sausage mixture for each, form 12 round 1 cm thick sausages. Put the buns cut up one layer. on a baking sheet and bake in the oven until the slices are lightly browned (but to keep the buns soft inside), about 2 minutes.
4. Prepare sausage meatballs. Meanwhile heat 1 tbsp. l vegetable oil in a large heat-resistant pan over medium heat until butter boils. Put 6 cutlets and cook by turning once until they are browned on both sides, about 2 minutes to each side. Put on a plate. Repeat with the remaining 1 tbsp. l vegetable oil and 6 meatballs. Return all the fried cutlets to the pan, then rearrange pan in the oven and bake until the patties are baked inside, about 3 min
5. Put garlic mayonnaise (to taste) on top and bottom buns. Put sausage meatballs on top. Lay out pickled shallots. Cover the top halves of the buns and eat. Garlic mayonnaise: mix 1 tbsp. mayonnaise, 2 tbsp. l distilled white vinegar, 1 tsp. garlic powder and 1/2 hour l finely ground black pepper, mix well. Garlic mayonnaise is stored in a sealed container in the refrigerator until weeks.

6. Pickled Gallardieres shallots

   Combine in a bowl 2 tbsp. rice vinegar, 1/4 tbsp. chili oil, 2 hours l sugar and 1 tbsp. l kosher salt and ground roasted seeds coriander, stir until dissolved. Combine 300 gr. major shallots (chopped into circles 0.5 cm thick) and a piece of peeled ginger root 5 cm long (cut into strips) in high capacity, pour in the vinegar mixture. Let it brew several hours at room temperature, stirring once. Eat while crispy, or better yet – hold the container in refrigerator for at least 24 hours (and up to 1 month). Yield: 950 ml.