- 1 package (12 per package) mini soft dinner rolls (I used King’s Hawaiian)
- 4 oz (1-1/2 cups) sliced mushrooms (I used 4 mushrooms)
- 2 scallions, trimmed and cut up, plus more chopped scallions, for garnish
- 2 tsp peeled and coarsely chopped fresh ginger (1-inch piece, I just measured out that stuff in a jar)
- 1 lb ground pork
- 1/4 cup teriyaki stir-fry sauce ( House of Tsang was suggested I used Kroger)
- 1/4 cup panko bread crumbs
- 3 slices of provolone cheese, (each slice cut into 4 pieces)
- 6 rings of canned pineapple
- honey teriyaki bbq sauce (I used KC Masterpiece)
- light mayo
- Heat broiler. Line a baking pan with foil; coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm. ( I did my patties and pineapple on the grill and didn’t bother with warming the rolls)
- In a mini chopper, combine mushrooms, 2 of the scallions and the ginger (I didn’t add the ginger here because I used the stuff in a jar). Pulse until finely chopped. Transfer to a medium-size bowl and add pork, 1/4 cup of the stir-fry sauce and the bread crumbs (This is when I added the jarred ginger). Stir to blend.
- Shape mixture into 12 equal-size patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160° when inserted into center of burgers. (remember I did mine on the grill. If using the oven also cook the pineapple too. Put 1/4 of a slice of provolone on each patty just before they are done to melt the cheese)
- To build the sliders, place 1/2 ring of pineapple followed by a patty, about 1 tsp teriyaki bbq sauce, a few diced scallion, and spread a little mayo on the lid of the slider.