Asian Sesame Sliders

(26)
  9 reviews

1 1/2
lb lean (at least 80%) ground beef
1
cup fresh bean sprouts
1/2
cup finely chopped celery
1/2
cup finely chopped fresh mushrooms
1/4
cup finely chopped green onions (4 medium)
2
tablespoons soy sauce
1
tablespoon sesame oil
1
teaspoon finely chopped garlic
1/2
teaspoon black pepper
3
tablespoons Crisco® Pure Vegetable Oil
1/4
cup sesame seed
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
1
cup mayonnaise or salad dressing
1
tablespoon wasabi paste (Japanese horseradish)
1 1/2
cups finely shredded Chinese (napa) cabbage

Directions

  1. 1 Heat oven to 350°F. In large bowl, mix beef, bean sprouts, celery, mushrooms, onions, soy sauce, sesame oil, garlic and pepper. Shape mixture into 8 patties, 3 1/2 inches in diameter.
  2. 2 Reserve 1 teaspoon of the vegetable oil. Heat 12-inch nonstick skillet over medium-high heat; add remaining vegetable oil to cover bottom of skillet. Add patties; cook about 5 minutes on each side or until meat thermometer inserted in center reads 160°F.
  3. 3 Meanwhile, place sesame seed in shallow dish. Separate dough into 8 biscuits. Brush reserved 1 teaspoon vegetable oil over one side of biscuits. Press oiled side of each biscuit into sesame seed; place seed side up on ungreased cookie sheet. Bake as directed on can. In small bowl, mix mayonnaise and wasabi paste.
  4. 4 Carefully split biscuits. Spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Top bottoms of biscuits with patties, cabbage and biscuit tops.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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