Teriyaki Sliders

Several summers ago, we went on vacation with my parents, and while we were relaxing, I flipped through an issue of Family Circle that my mom had brought along. It was packed with recipes I wanted to try, and one that immediately caught my eye was for Teriyaki Sliders. We didn’t make them on that trip, but I tucked the idea away and finally gave them a try recently. The original version was good, but I felt it needed a little more flavor to really shine.

When I first made the sliders, I was ready to post the recipe, only to discover that the photos I’d taken had mysteriously vanished from my camera’s memory card. Several dishes I’d photographed were just… gone. So, I made the sliders again (no complaints there!) and took the opportunity to tweak the recipe. The second batch turned out even better, and I finally got the photos I needed.

The burger patties are made with ground pork, and they have a texture similar to sausage—hearty and flavorful. Even though the recipe includes mushrooms, my mushroom-averse family had no idea they were in there. I kept that part exactly as written because it works so well.

The original sauce was a simple mix of mayo, sugar, and teriyaki sauce, but it didn’t add much for me. So I swapped it out for a combination of grilled pineapple, honey teriyaki BBQ sauce, and a light mayo spread on the rolls. That combo brought the sliders to life! I also opted to grill the patties and pineapple instead of broiling them, which added a smoky depth that made all the difference.

Ingredients for Teriyaki Sliders

• HAWAIIAN SWEET ROLLS OR SLIDER BUNS – These soft, slightly sweet rolls are the perfect size for sliders and pair especially well with the teriyaki, pineapple, and pork. Hawaiian rolls add extra sweetness, while regular slider buns give a more neutral flavor.
• MUSHROOMS – Mushrooms add moisture, earthy flavor, and a meaty texture to the pork mixture. Finely chopping them helps them blend evenly into the sliders.
• SCALLIONS (GREEN ONIONS) – Scallions add a mild onion flavor and a fresh pop of color. Both the white and green parts can be used.
• GINGER – Ginger brings warm, slightly spicy flavor that complements the teriyaki sauce and pineapple. Fresh ginger gives the strongest, brightest flavor.
• GROUND PORK – Ground pork creates the juicy, savory base of the slider patties. Its mild flavor works well with the sweet and tangy teriyaki ingredients.
• TERIYAKI STIR-FRY SAUCE – Teriyaki sauce seasons the pork with a sweet, salty, and savory flavor. It also helps keep the mixture moist and ties together the ginger, mushrooms, and scallions.
• PANKO BREAD CRUMBS – Panko helps bind the pork mixture and absorb excess moisture. Its light texture keeps the patties tender instead of dense.
• PROVOLONE CHEESE – Provolone adds mild, creamy flavor and melts smoothly over the pork patties. It balances the sweeter teriyaki and pineapple flavors without overpowering them.
• CANNED PINEAPPLE SLICES – Pineapple adds juicy sweetness and a tropical flavor that pairs naturally with teriyaki. Drain the slices well before using so the sliders do not become soggy.
• HONEY TERIYAKI BBQ SAUCE – This sauce adds a glossy, sweet, smoky, and tangy finish. It can be brushed over the pork or spooned onto the assembled sliders for extra flavor.
• LIGHT MAYO – Light mayonnaise creates a creamy spread that helps balance the sweet and savory toppings. It also adds moisture to the buns without making the sliders too heavy.

Instructions for Teriyaki Sliders

Preheat your broiler and line a baking pan with foil; coat the foil with nonstick cooking spray. If you’d like to warm your rolls, wrap them in foil and place them in the lower part of the oven while everything else cooks. (I skipped this step and grilled both the patties and pineapple instead—it worked beautifully!)

In a mini chopper, pulse together sliced mushrooms, two scallions, and fresh ginger until finely chopped. (If you’re using jarred ginger, you can add it later with the pork mixture.) Transfer the mixture to a large bowl, then stir in ground pork, teriyaki stir-fry sauce, panko breadcrumbs, and the ginger if you haven’t added it yet. Mix until well combined.

Shape the mixture into 12 equal-sized small patties, using about a scant ¼ cup for each. Place them on your prepared baking pan and broil 4 inches from the heat for about 6 minutes, flipping halfway through, until the internal temperature reaches 160°F. If you’re using the oven, you can broil the pineapple rings alongside the patties. Just before the patties are done, top each one with ¼ slice of provolone cheese and let it melt.

To assemble the sliders, place ½ ring of grilled pineapple on the bottom half of each roll, followed by a pork patty, a drizzle of teriyaki BBQ sauce, and a sprinkle of diced scallions. Spread a little mayo on the tops of the buns, then close the sliders and serve warm.

Frequently Asked Questions

Can I use ground beef or chicken instead of pork?
Absolutely! Ground chicken or beef works well as a substitute. Just note that pork gives the patties a sausage-like texture that pairs beautifully with the sweet teriyaki flavors.

Do I have to use mushrooms in the patties?
Not at all. If your family isn’t a fan of mushrooms, you can leave them out or finely chop and blend them in—most won’t even notice they’re there!

Can I grill the patties instead of broiling them?
Yes, that’s what I did! Grilling adds a smoky depth that complements the teriyaki and pineapple flavors. A grill pan or a stovetop skillet will also work. Just make sure the patties reach an internal temperature of 160°F for safe serving.

Can I make these sliders ahead of time?
You can prep the patties and toppings in advance, but it’s best to assemble and warm the sliders just before serving to keep the buns soft and the cheese melty.

What’s the best way to warm the rolls?
Wrap them in foil and warm in the oven while the patties cook—or skip this step if you’re grilling everything. Hawaiian rolls are naturally soft and sweet, so they’re great either way.

Can I freeze the patties?
Yes! Freeze uncooked patties between layers of parchment paper. Thaw in the fridge before cooking, and grill or broil as directed.

Tips and Tricks

• Finely chop the mushrooms and scallions. Small, even pieces blend more easily into the ground pork and help the patties hold together. Large pieces can make the sliders harder to shape and cook evenly.
• Do not overmix the pork mixture. Mix the ground pork, teriyaki sauce, vegetables, ginger, and panko only until combined. Overmixing can make the patties dense and tough.
• Drain the pineapple thoroughly. Pat the pineapple slices dry with paper towels before adding them to the sliders. Excess juice can make the buns soggy and cause the toppings to slide around.
• Cook the patties to a safe temperature. Ground pork should reach an internal temperature of 160°F. An instant-read thermometer is the easiest way to avoid undercooking or drying out the patties.
• Toast the buns and add sauce just before serving. Lightly toasted buns hold up better to the pineapple, mayo, and teriyaki BBQ sauce. Assemble the sliders at the last minute so the buns stay soft but not soggy.

FOR MORE RECIPES LIKE THIS, TRY:

• Hamburger Sliders
• Sloppy Sliders
• BBQ Pulled Pork Sliders
• Hula Ham Slider Sandwiches