Shanghai Sliders

(4)
  3 reviews
  • 20|min prep time
  • 35|min total time
  • 13 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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