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Teriyaki Sliders |

Teriyaki Sliders

  • Author: Laura


  • 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


  1. 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)
  2. 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.
  3. 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)
  4. 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.
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