Please ensure Javascript is enabled for purposes of website accessibility

Pork Sliders with Tomato Chutney and Grilled Yams

Chef: Caston Richards
Course Appetizer, Main Course
Wine Pairing 2013 Merlot, Merlot
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4


  • 1.5 tbsp olive oil
  • 2 oz garlic minced
  • 2 medium white or yellow onion small dice
  • ¾ lb ripe tomatoes any kind, medium dice
  • ¼ tsp dried chili flakes
  • 1 tsp fennel seeds
  • 3 tbsp red wine vinegar
  • 2 tbsp brown sugar
  • 2 lb ground Pork
  • 2 oz panko breadcrumbs or oats
  • ½ oz fresh thyme finely chopped
  • 2 egg
  • ½ cup + a squeeze of lemon juice
  • 1.5 cups of mayo
  • 5 oz arugula
  • ½ lb mozzarella sliced or shredded
  • 12 slider buns approx.
  • 2-3 lb of yams or sweet potatoes
  • 1 tbsp of kosher salt plus extra to taste
  • Black pepper to taste

Notes: Quality of ingredients can make a big difference with dishes. For this recipe, consider trying some really good mozzarella, getting some garden fresh tomatoes, a new style of bun, or even making your own mayonnaise—plenty of recipes online for homemade mayo!



  • In a medium pan, add 1 oz of olive oil and sauté the onions over medium heat until translucent. Add 1 oz of garlic and sauté for an additional 2-3 minutes stirring often.
  • Reserve ¾ of the onion & garlic mixture in a medium mixing bowl and allow to cool.
  • Add dried chili flakes and fennel seeds to the remaining onion and garlic in the pan. Sauté for 5 minutes, stirring often to ensure the mixture does not burn.
  • Add tomatoes and cook until tomatoes no longer hold their shape (5-10 minutes).
  • Add brown sugar and red wine vinegar. Bring to a simmer and turn down to low. Cook the mixture down slowly until it appears to thicken—you’re looking for the consistency of a heavy sauce. Depending on the moisture content of your tomatoes, this can take anywhere from 10-20 minutes.
  • Season with salt to taste and cool mixture in the fridge.


  • Add ground pork, panko, fresh thyme, 3 tbsp of salt, and eggs to reserved onions and garlic in a medium mixing bowl. Mix all ingredients.
  • To test the seasoning, you can cook a small portion of the mixture in a pan before making the sliders. If more seasoning is required, add it in, mix, and repeat until you are satisfied.
  • Form the mixture into appropriate-size patties based on your bun size. Keep in mind, they will shrink about 10-20% depending on the moisture content of your mixture, so making them slightly larger is always a good idea.
  • These patties can be grilled, pan-fried, or baked. Whichever way you choose to cook them, add the mozzarella at the halfway point to ensure that it melts and the sliders do not overcook!


  • Mix the mayonnaise, ½ cup of lemon juice, and remaining 1 oz of garlic in a small bowl. Season to taste.
  • The aioli is both a dip for the yams and a condiment for the sliders.


  • Toss your arugula in the remaining olive oil and squeeze of lemon juice, and season with salt and pepper.
  • Add the aioli to the top and bottom buns. Add arugula, tomato chutney, and a slider to your bun to finish. Enjoy!

Wine Pairings

2013 Merlot