Recipe modified from Blue Apron
- 1 lb – ground Pork
- 2 TBSP – Chili Black Bean Sauce
- 1 TBSP – grated Ginger
- 2 TBSP – Olive Oil
- 2 Habaneros, ring sliced at 1/16”
- 2 oz – tequila
- 4 radishes – sliced to 1/8” thick
- 1/2 cup – White wine Vinegar
- 12 Brioche slider buns
- 2 TBSP – Mayonnaise
Cut the each habanero into 1/16” ring slices. Add to small bowl with tequila to marinate for 20-60 minutes. This will remove a lot of the heat from the habaneros.
Cut the each radish into 1/8” slices. Add to small bowl with ½ cup white wine vinegar to cover and marinade for 20 minutes or longer.
In a medium bowl, combine the pork with 1 TBSP Chili Black Beans sauce and grated ginger. Pat the pork mixture to make 12 slider size patties. Heat a frying pan at medium heat with olive oil and fry the pork patties until cooked – approximately 2-3 minutes per side. Set aside to warm.
In a separate small bowl, add the Mayonnaise with 1 TBSP Chili Black Beans sauce and stir to combine.
In a frying pan at medium, high heat, add 1 tspn olive oil and toast the brioche bun halves to toast the middles of the bun. Repeat toasting process until all bun halves are toasted.
To assemble the sliders, add a patty to a slider bun bottom, spread with a mayo mixture, and top with 3 slices of radish. Add 2 habanero rings on top before covering with the bun top.