‘Tis the season for burgers on the grill. Mini burgers, or sliders, are great to serve when you have guests eating on their laps or standing with a drink in one hand, burger in the other; smaller burgers aren’t as messy, can be eaten in a few bites, and are perfect for little hands. While beef is the norm, these delicious spiced pork sliders are made with dried apples for sweetness, and walnuts for added crunch. It’s a delicious combo that can be topped with sharp cheese and chutney, or more traditional burger fixin’s.
The ingredient list sounds daunting, but these are really easy to mix, shape and cook. If you like, swap the ground pork for ground turkey or chicken.
Pork, Apple and California Walnut Sliders
1 cup bread crumbs
2 tsp dried tarragon
1 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cloves
1/2 cup finely chopped onion
1/4 cup finely chopped dried apple
1/2 cup chopped California walnuts
2 cloves garlic, minced
3 tbsp water
2 tbsp maple syrup
1 egg, lightly beaten
1 lb ground pork
16 small dinner rolls (or 2, 24-inch baguettes, sliced into 8 equal portions, then sliced horizontally)
In a large bowl, combine bread crumbs, tarragon, allspice, nutmeg, cinnamon, salt, pepper and cloves. Stir to combine.
Add onion, apple, walnuts, garlic, water, maple syrup and egg and stir until evenly combined.
Add pork and mix gently by hand until all ingredients are incorporated, without overmixing.
Divide mixture into 16 equal portions. Form into thick patties, about 1-1/2 inches thick and 2-1/2 inches in diameter.
Grill patties on medium-high heat until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with desired condiments.
Makes 16 servings.
PER SERVING (1 slider): about 206 cal, 10 g pro, 10 g fat (3 g sat. fat), 21 g carb, 2 g fibre,
34 mg chol, 339 mg sodium. %RDI: 5% calcium, 11% iron, 1% vit C.