Surf and Turf Sliders

Recipe courtesy of Julie Yuen

Shrimp Tempura Slider

Ingredients:

• 2 lbs shrimp, shelled, deveined and cleaned
• 2 egg whites
• 1 tablespoon Oyster Sauce
• 1 teaspoon Hoisen Sauce
• 1 teaspoon toasted Sesame Oil
• 2 scallions, sliced thinly
• salt & pepper, to taste
• 1 cup Tempura batter mix
• ¾ cup ice cold water
• vegetable oil
• ½ cup cucumber, diced
• 1/2 cup mayo
• 1 tablespoon sirachi chili sauce (or to taste)
• 1 teaspoon toasted Sesame Oil
• slider buns

Directions:

1. Heat vegetable oil to 375.
2. Combine shrimp, egg white, oyster sauce, hoisen sauce, sesame oil, salt and pepper in a food processor and pulse about 5 times.
3. Transfer into bowl and add scallions, refrigerate. Combine mayo, sirachi and sesame oil, set aside.
4. Mix Tempura batter mix and water in bowl and mix (should look like lumpy pancake batter when ready).
5. Take out shrimp mixture and form 2” balls with cookie scoop, then press slightly to form patties.
6. Place patties into the freezer for 5 minutes or until the vegetable oil is ready. Dip each patties into the batter and turn to cover.
7. Fish out letting extra to drip off.
8. Place patties into oil and cook until golden-brown, turn and cook on other side, about 4 minutes each side. Patties will be done with golden brown on both sides and floating.
9. To assemble burger, slather insides of the buns with spicy mayo mixture. Then sprinkle cucumber onto the bottom bun then place a patty onto one side of the bun. Top with top bun and enjoy.
10.  

Steak, Portobello and Arugula “Sliders”

Ingredients:

• 1 lb skirt steak
• steak seasoning
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 portobello mushroom caps
• 1 tablespoon olive oil
• salt and pepper, to taste
• arugula
• ½ cup mayo
• 3 tablespoons balsamic vinegar
• salt & pepper, to taste
• Slider Burger Buns, lightly toasted

Directions:

1. Season the steaks (both sides) with dry seasoning, soy sauce and olive oil, set aside. Heat grill (or grill pan) high.
2. Season the Portobello mushrooms with salt and pepper and olive oil.
3. Place steaks and mushrooms on grill for about 7 minutes on each side, set aside (set the mushroom on the cooler part of the grill).
4. Combine the mayo, vinegar, salt and pepper, set aside. Slice the steaks and mushrooms on diagonal, set aside.
5. To assemble, slather each side of the bun with mayo mixture.
6. Cover bottom of the buns with arugula and top with slices of steak and Portobello mushrooms. Enjoy.