We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Shanghai Sliders

A surefire party starter! Delightful mini burgers with an Asian flair will have people coming back for seconds…and maybe thirds.

(4)
(3)
Save and Share
  • prep time 20 min
  • total time 35 min
  • ingredients 13
  • servings 8
 

Ingredients

Onion Topping

4
small yellow onions, thinly sliced (about 2 cups)
1
cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4
cup dry sherry or apple juice
1/4
cup soy sauce
1
tablespoon sugar
2
slices (1/4 inch) gingerroot

Patties

1
cup ketchup
2
teaspoons roasted red chile paste, if desired
1 1/2
lb lean (at least 80%) ground beef
1/4
cup finely chopped green onions (4 medium)
1
tablespoon finely chopped gingerroot
1
teaspoon garlic salt
16
turkey buns, split

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch skillet, mix onion topping ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer about 15 minutes or until onions are softened and liquid is reduced by half. Remove gingerroot slices.
  • 2 Meanwhile, in small bowl, mix ketchup and chile paste; set aside. In large bowl, mix beef, green onions, 1 tablespoon gingerroot and the garlic salt with hands just until blended. Divide mixture into 16 equal portions. Using wet hands, shape each portion into patty, about 1/4 inch thick.
  • 3 Heat 12-inch nonstick skillet over medium-high heat. Add patties; cook 3 to 4 minutes on each side, pressing patties down lightly with spatula before turning over, until thoroughly cooked and no longer pink in center.
  • 4 Place patties on bottoms of buns. Top patties with ketchup mixture. Using slotted spoon or fork, remove onion slices from cooking liquid; place on top of ketchup mixture. Top with tops of buns.
  • 1 In 10-inch skillet, mix onion topping ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer about 15 minutes or until onions are softened and liquid is reduced by half. Remove gingerroot slices.
  • 2 Meanwhile, in small bowl, mix ketchup and chile paste; set aside. In large bowl, mix beef, green onions, 1 tablespoon gingerroot and the garlic salt with hands just until blended. Divide mixture into 16 equal portions. Using wet hands, shape each portion into patty, about 1/4 inch thick.
  • 3 Heat 12-inch nonstick skillet over medium-high heat. Add patties; cook 3 to 4 minutes on each side, pressing patties down lightly with spatula before turning over, until thoroughly cooked and no longer pink in center.
  • 4 Place patties on bottoms of buns. Top patties with ketchup mixture. Using slotted spoon or fork, remove onion slices from cooking liquid; place on top of ketchup mixture. Top with tops of buns.

EXPERT TIPS

toggle

Expert Tips

Chile paste can be found in the Asian-foods section of supermarkets. It is somewhat hot and sweet and is often flavored with garlic.

To prepare gingerroot, use a small sharp knife to peel the tough skin. Cut gingerroot into slices, then finely chop.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
Trans Fat
1g
1%
),
Cholesterol
55mg
55%;
Sodium
1250mg
1250%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
10%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.