Pork & Beef Wild Rice Hawaiian Sliders

Chera Little, Cedar Creek, TX
2020 wild rice recipe contest finalist

    12 oz rib-eye steak, cubed
    4 oz pork shoulder, cubed
    ½ cup cooked wild rice
    2 tbsp minced jalapeno pepper
    2 tbsp chopped green onion
    3 cloves garlic, minced
    2 tbsp finely grated ginger
    1 tsp each: crushed red pepper, salt, and ground black pepper
    1 tsp soy sauce
    2 tsp canola oil
    3 slices smoked provolone cheese, halved
    3 slices deli ham, halved
    6 small slider buns, toasted
    ¼ cup crushed cashews
    Aioli (blend; set aside):
    1/3 cup mayonnaise
    1 tbsp fresh lime juice
    1 tsp each, grated: ginger and garlic
    1 tsp sesame oil
    1 tsp Sriracha sauce
    ¼ tsp cayenne pepper
    Slaw (stir together):
    3 tbsp aioli (prepared above)
    2 carrots, grated
    ¼ cup shredded red cabbage
    ¼ cup thinly sliced pineapple pieces
    ¼ cup cooked wild rice
    ¼ cup sliced snap peas
    ½ bunch cilantro, roughly chopped
    1 tsp black sesame seeds

Pulsate steak and pork in food processor until ground. Add next 9 ingredients; pulsate a few times. Form into 6 bun-size patties. In large skillet, heat oil. Cook patties 5 minutes each side or until desired temperature. During last few minutes, add cheese. Remove to rest. In same skillet, cook ham 1 minute per side. Evenly spread remaining aioli on bottom buns; add patties, ham, slaw, cashews, and top buns.

2 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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