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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council