Pork Sliders with Tomato Chutney and grilled Yams
Chef: Caston Richards
4-6 servings, 20 min of prep, 30 min of cook time
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
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!
Tomato Chutney (can be made ahead of time)
- 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!
Lemon Aioli (can be made ahead of time)
- 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!