Mango Tango Teriyaki Sliders
Mango mayo does a tasty tango with pork patties nestled in a biscuit in this Pillsbury recipe. These sliders are ready in just 30 minutes! This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com.
- 1 Cup finely chopped mango
- ¾ Cup mayonnaise
- ⅓ Cup teriyaki sauce
- 2 Teaspoons ground ginger, such as Watkins™
- 1 can refrigerated buttermilk biscuits (10 biscuits), such as Pillsbury™ Grands!™ Jr. Golden Layers™
- 1 Pound ground pork
- 2 small avocados, pitted, peeled, and thinly sliced
Preheat the oven to 400 degrees F.
In a food processor or blender, place ⅔ cup of the mango, the mayonnaise, 1 tablespoon of the teriyaki sauce, 1 teaspoon of the ginger, ½ teaspoon kosher salt and ¼ teaspoon pepper. Cover, and then process until smooth. Pour into a small bowl; cover and refrigerate.
Bake the biscuits as directed on the can.
Meanwhile, in a medium bowl, mix the pork, the remaining ⅓ cup mango, 2 tablespoons of the teriyaki sauce, remaining 1 teaspoon ginger, ½ teaspoon kosher salt, and ¼ teaspoon pepper until just combined. Shape mixture into 10 patties, about ½ inch thick. Heat a 12-inch nonstick skillet over medium-high heat; cook the patties in skillet 6 to 9 minutes, turning once, until a meat thermometer inserted in the center of patties reads 160 degrees F. Brush the patties with remaining teriyaki sauce. Split the biscuits; spread 1 teaspoon of the mango mayonnaise on the split sides of each biscuit. Fill the biscuits with the patties and some avocado. Serve with remaining mango mayonnaise.