Asian Barbecue Sliders

These Asian barbecue sliders are the definition of umami, which means the essence of deliciousness.

Your taste buds are going to be moaning over the wowzer flavor!

The recipe came about because I was in the mood for vegan BBQ beef, and my husband was craving burgers.

There was Impossible Meat marinating in the fridge, for Japanese style rice bowls, but I easily changed it into a happy compromise.

I had just bought small pretzel buns, so I formed the meat mixture into slider sized burgers.

This turned out to be a great idea, because the sliders are then the perfect size for Buddha bowls, which is what I had.

I sometimes double the sauce ingredients, so I have enough to drizzle over the sliders and rice.

The flavor is reminiscent of Japanese BBQ sauce, which I love, but I sometimes add other seasonings to turn it into a different Asian taste.

For example, mix in gochujang sauce to lean more toward Korean BBQ, or lemongrass and chilies for Vietnamese style.

This main ingredients are Japanese, and most are easily found in the grocery store. I’ve listed two of the brands I prefer and why..

For the mirin, I use Eden brand Mirin, because it doesn’t contain high fructose corn syrup.

Too many other brands of mirin include it, so definitely check the label.

My fav rice vinegar is Mizkan Rice Vinegar, because it is mellow and doesn’t overpower the other flavors.

I made six Asian barbecue sliders in this latest batch, because I wanted a smaller size for my Buddha bowl.

(Divide the patties into four equal portions for very fat and juicy sliders.)

You can also cook them at a lower or higher temperature for more or less char.

The burger on the left is more rare, the middle slider is medium rare, and the burger on the right is well done.(Photo below.)

Note: My Juicy Vegan Burger post has a helpful section on store bought and homemade vegan ground beef

Serves: 4 -6 Sliders Cooking Time: 20 minutes including prep

In a small sauce pan, over medium heat, whisk all the ingredients together (except the scallions and ground meat).

Cook the sauce until bubbly, and then turn down the heat to medium low. Continue cooking, stirring occasionally, for 10 minutes.

Measure out 3 to 4 tablespoons (depends on how strong of a flavor you want*), and remove to a large bowl.

Stir in the scallions; set aside to cool. The sauce will thicken a bit as it cools.

Reserve the rest of the sauce for another use, or mix with some vegan mayo and slather on the burger buns.

Once the sauce is completely cool, add the meat. Mix together with your hands (easier) or a spoon.

Put in a lidded container and place in the refrigerator for at least 4 hours, but overnight is preferable.

Remove from fridge, and divide the beef into 4 or 6 equal patties the size of your bun..

Firmly shape each into a ball, and then press and shape patties into the same diameter as your bun.

Heat a large skillet over medium to medium-high heat (depends if you like charring on the outside). Add enough oil to coat the bottom of the skillet.

Add the burgers and cook 2 to 3 1/2 minutes per side. They can sometimes stick, so carefully slide/push your spatula under each to lift them.

Place on bun and add any condiments and toppings you like.

You can double or triple the sauce to use as a condiment for the slider buns, or drizzle over rice if making Buddha bowls.