Celebrate the 4th with Hawaiian Teriyaki Sliders

The traditional American burgers are so… basic. Take your backyard cookout to the next level by serving this insanely flavorful and summer-inspired Hawaiian Teriyaki Sliders (another one of Chef Chloe’s). They are SO simple to make too! Enjoy and have a fun & safe 4th!

Makes about 10 Sliders

INGREDIENTS: 

1 20-ounce can of pineapple slices (in juice)

2 tablespoons of olive oil (plus more as needed)

About 2 1/2 cups (8 ounces) of sliced mushrooms

1 15-ounce can lentils, drained, rinsed (or 1 1/2 cups of cooked lentils)

1/2 cup all-purpose flour (plus more as needed)

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/4 teaspoons of crushed red pepper flakes

1/4 cup teriyaki sauces

10 mini buns or dinner rolls, sliced in half and toasted

Toppings: thinly sliced scallions, white or black sesame seeds

INSTRUCTIONS:

1.) Heat large nonstick skillet over medium-high heat. Lay the pineapple slices in the pan, reserving the juice in the can and working in batches as needed to avoid overcrowding. Cook for 3 – 4 minutes on each side, until lightly browned. Then pour in the juice, reduce heat to medium, and let it bubble and caramelize, about 3 minutes. Transfer to a plate.

2.) In the same skillet, heat 1 tablespoon of the olive oil over medium-high heat. When it shimmers, add the mushrooms and cook, stirring occasionally, for 3 – 5 minutes, until softened. Transfer the mushrooms to the food processor; set the skillet aside (no need to wash it). Add the lentils, flour, salt, pepper, crushed red pepper flakes to the processor and pulse just a few times until the mixture almost comes together. Do NOT over process. If the mixture is too sticky, add a bit more flour. Using the palms of your hands, form the mixture into mini patties, each about 2 diameter and 1/2 inch thick.

3.) In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Working in batches, add the patties and cook for 3 – 4 minutes on each side, until lightly browned, adding more oil as needed. Add the teriyaki sauce to the skillet and cook until the sauce thickens and coats the patties.

4.) On each bun, layer a slider, additional teriyaki sauce, caramelized pineapple, scallions and sesame seeds. Serve warm.

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