Chinese Five Spice consists of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds and is used in Chinese cooking.
Makes 4 sliders
Vegetable oil for grates
4 (1″) slices fresh pineapple
¼ cup mayonnaise
2 limes, zested, juiced, divided
1 teaspoon hot sauce
Kosher salt and pepper
½ lb. ground beef, 80/20
¼ lb. ground pork
¾ teaspoon Chinese Five Spice
4 tablespoons fresh pineapple juice
5 oz. packaged broccoli coleslaw blend
1 teaspoon vegetable oil for coleslaw dressing
4 slider buns
Optional wooden skewers and pineapple chunks for garnish
Heat a barbecue grill to 500F-600F. Rub vegetable oil on the grates.
Put the pineapple slices on the grill and grill for about 30 seconds per side, just to get nice grill marks. Remove and put in a small bowl. Mash up with a potato masher or in small food processor. Using the back of a spatula, press down on the pulp and drain the juice. Mix the mashed pineapple pulp with the mayonnaise, 1 teaspoon lime juice, and hot sauce. Season with kosher salt and pepper.
To make the patties, mix the beef, pork, Chinese five spice, and 2 tablespoons pineapple juice. Season with 1 teaspoon kosher salt and ¼ teaspoon pepper and form into 4 sliders. Refrigerate until needed.
To make the crunchy slaw, mix the broccoli coleslaw blend, 1 teaspoon vegetable oil, 1 teaspoon lime juice, and 2 tablespoons pineapple juice together in a small bowl. Season lightly with kosher salt and pepper. Pour over the slaw and mix. Refrigerate.
Put the patties on the grill and grill to desired doneness and remove when done. Meanwhile, while the patties are cooking, rub a little vegetable oil on both sides of each slider bun and put on the grill. Lightly toast, about 30 seconds each side. Remove. To make the sliders, add a heaping tablespoon of remoulade to each side of the buns. Add a slider, and then a small handful of slaw. Top with bun and serve warm.
Skinnytip! Use low-fat mayonnaise and instead of 80/20 beef, use 90/10 lean beef.