Chicken & Pork Adobo Sliders Topped With Gingered Carrot, Cabbage & Green Papaya Slaw And Cherry Tom

Ingredients

• INGREDIENTS:
• ADOBO SAUCE REDUCTION FOR PATTIES:
• 2 Cups diced sweet yellow or white onion (1/4 inch dice from 2 small or one large onion)
• 14 cloves garlic, coarsely chopped
• 1/4 Cup peanut or vegetable oil
• 1 & 1/4 Cup palm vinegar (substitute with unseasoned rice, white or apple cider vinegar)
• 3 Tablespoons sugar
• 2 Tablespoons soy sauce
• 2 bay leaves
• 1 Tablespoon coarsely ground black pepper
• 1 teaspoon kosher salt
• 1/4 teaspoon red chili powder
• PATTIES:
• 1.5 lb. ground skinless chicken breast and/or thigh meat
• 1.5 lb. ground lean pork
• 1 Cup rice flour ŇmochikoÓ (substitute with potato or all-purpose flour)
• SLAW VEGGIES:
• 1/2 head green cabbage
• 1 large carrot, peeled
• 1 small green papaya (hard, unripe) peeled, cut in half and de-seeded
• SLAW DRESSING:
• 6 Tablespoons palm vinegar (substitute with unseasoned rice, white or apple cider vinegar)
• 2 Tablespoons peanut or vegetable oil
• 2 Tablespoons minced fresh ginger
• 2 Teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red chili powder
• CHERRY TOMATO, CILANTRO & LIME SALSA:
• 1 pint cherry tomatoes, cut into quarters
• 1 Cup picked cilantro leaves, no stems
• 1 Tablespoon lime zest
• 6 Tablespoons lime juice
• 2 Tablespoons fish sauce
• BUNS:
• 18 dinner butter rolls (aka Hawaiian rolls)

Instructions

• PROCEDURE:
• In a heavy bottom pot or skillet, heat the oil add onions and garlic, caramelize on medium heat, stir often, about 10 minutes total. Then add remaining ingredients, (except the ground meats and rice flour). Simmer on medium heat, stir often with heatproof spatula, reduce until it evaporates by half in volume to consistency of a jam, about 15 minutes total, then transfer to a small bowl and cool uncovered in the freezer.
• Meanwhile prep the vegetables for slaw. Shred on a mandoline or with a disk blade food processor, about 1 & 1/2 inch long pieces, set aside.
• Make the slaw dressing: combine all ingredients in a blender or food processor, process for 2 minutes until combined.
• Remove the adobo sauce reduction from freezer, IMPORTANT: remove and discard the bay leaf, transfer to a blender or food processor and puree until smooth.
• Put into a large mixing bowl with the ground chicken and pork, mix well.
• Form into 18 small patties: use a 1/3 of a Cup measure Cup for each, then shape as a disk in palm of your hand. Put the flour into a small bowl. Dip each side of patty in the flour, shake off excess, place patties on a sheet pan lined with wax paper. Refrigerate until ready to grill.
• Pre-heat gas grill on medium to high heat so internal temperature with lid closed is 375 F.
• Dress the slaw in a large bowl and set aside.
• Make the cherry tomato salsa: gently toss all ingredients together in a bowl, set aside.
• Lightly oil the grill grates, place patties on grill and cook for 8 minutes each side, until internal temperature is 165 F, when done remove to a clean platter.
• Cut each roll in half and quickly toast by putting cut side down on the grill or griddle.
• Place a patty on each roll bottom, top each the slaw then spoon on the cherry tomato salsa, place roll lid on top. Serve with Sutter Home Sangria and Aloha !