#SundaySupper is traveling to the other side of the world to bring you recipes inspired by the cuisines of the countries of Asia. Infuse a little exotic flavor into your traditional beef hamburgers, make them little because that’s so much more fun (and hey, football, aka tailgate, season is coming up), top them with a little cilantro lime crema, and then get your hand on these super simple Thai Style Sliders.
Thai Style Sliders
The Hubby and I love Thai food. We had a great little place that was about five minutes down the road and was never busy. But the vacant interior belied the quality (and I presume authenticity, though I have not yet traveled to Thailand) of the food, as well as the robustness of the business. While we would be sitting there enjoying our meal, there might be a few other people scattered at the tables inside, but there would be steady stream of people in and out picking up their takeout orders. However, we were convinced that be eating in the restaurant, we got more food for the same price, and the twenty percent tip we would pay made it worth it to take that short drive for the kind and attentive service, as well as the lack of dishes that would have to be done after we had full bellies. Plus it was BYO, so that same bottle of Sauvignon Blanc that we would open up at home could be brought along with us and sipped with our meal.
So after moving to Maryland, one of our first orders of business was to find a new Thai place to replace our old favorite. A few people recommended one particular restaurant, so we thought we would give it a try. We ordered some dumplings and a Thai Larb appetizer, and then a couple of entrees to share between the four of us, and when asked how spice we wanted it, we said that we like a little spice, knowing that our kids can handle my buffalo everything obsession and are no strangers to spicy Mexican cuisine.
The appetizers arrived and I gave The Bug some of the larb, and upon taking his first but, he immediately starting gasping and choking and grabbing for water. I couldn’t imagine what was wrong because I thought it was perfectly tasty until The Hubby said that he thought it was a bit spicy. One of the waiters quickly brought The Bug a piece of bread to eat, and then the entries that arrived shortly thereafter were significantly toned down, to be honest, much to the dismay of The Hubby and I. It was really good, but could have used a little more kick. Also, I’m pretty sure all of the staff and clientele of Thai descent were looking at us like we were total wimps.
We kind of hope that they don’t remember us the next time we go back, because we don’t want to be “those people” who can’t handle the heat! I want my spice, I’ll just have to make sure to order my kids’ meals separately instead of sharing.
Well, at least when I make Thai-inspired food at home, I have total control over the level of spice, and when I make these, they are already served on the bread in case I accidentally go a little overboard to suit my tastes versus my kids…
These Thai Style Sliders are so simple, yet are super moist and intensely flavored. I kept the ingredients pretty basic so that you don’t have to go scouring any specialty shops to make some burgers with the tastes of Thailand, but it’s amazing what a little sriracha, soy (or alternative if you have gluten or soy allergy), and surprise, peanut butter will do to your basic burger. Add a little sweet, spicy, and citrusy cilantro lime crema made out of Greek yogurt to add a little freshness and you have a bitty burger bite with huge flavor.
The first time I made them, I asked The Hubby what I should add, thinking that I needed to make some ginormous, over-the-top, ultra=packed burger, as we food bloggers have a tendency to do, and he said to keep it they way it is and let the taste shine through. The second time I made them, he forgot even having the before, and totally raved about them a second time as if he had never had them before. This time I did add a little cucumber and carrot garnish, you know, for the photos. I liked the fresh crunch, but that’s your call. You could also totally make them regular burger size, but with football season coming up, you need some fun finger foods for all of those tailgate parties.
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Then make sure you check out all of the other #SundaySupper recipes from China, Japan, Thailand, Sri Lanka, Vietnam, the Philippines, Korea and more at the bottom of this post.
Which Asian cuisine is your favorite?
- ¼ cup soy sauce (gluten free soy says, tamari, or coconut aminos, if a gluten- or soy-free alternative is needed)
- 1 clove garlic, crushed
- 1 tsp sriracha hot sauce
- ¼ teaspoon kosher salt
- 1 Tablespoon creamy peanut butter
- 1⅓ lb lean ground beef
- Slider buns (gluten free, if needed), thinly sliced cucumbers, cilantro leaves, julienned carrots, lettuce, etc. for garnishing and serving, as desired
- ½ cup plain Greek yogurt
- 1 Tablespoon fresh lime juice
- 1 teaspoon honey
- 1 Tablespoon minced cilantro
- ¼ teaspoon kosher salt
- a few drops sriracha hot sauce, if desired
- Preheat your grill or grill pan on the stove to high.
- In a small bowl, whisk together the soy sauce, garlic, sriracha, salt, and peanut butter.
- Place the beef in a mixing bowl, pour over the soy sauce mixture, and mix with your hands to combine and evenly distribute the mixture through the meat.
- Separate the beef into twelve equal pieces and shape into small patties.
- Place on the grill and redice heat to medium. Grill for 4-5 minutes per side, or to desired doneness.
- Serve on buns, topped with the crema and desired garnishes and toppings.
- Combine the ingredients in a small bowl and store in the refrigerator until ready to use.
If you like this, you might enjoy some of my other not-quite-authentic-but-still-Asian-inspired recipes…
And here are all of the other #SundaySupper recipes inspired by the Far East…
- Baked Lumpia Shanghai by The Joyful Foodie
- Homemade Sushi by The Freshman Cook
- Crab Ragoon by Recipes Food and Cooking
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Egg Custard Tarts by Brunch with Joy
- Thai Style Sliders by Cupcakes & Kale Chips
- Baked Turkey Lumpia – Filipino Eggroll by Food Done Light
- Fried Rice by Hezzi-D’s Books and Cooks
- Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Precious Chicken by Nosh My Way
- Beef Lo Mein by Cosmopolitan Cornbread
- Grilled Pork BÃ¡hn MÃ¬ by That Skinny Chick Can Bake
- Banh Mi Hot Dog by Life Tastes Good
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Sri Lankan Vegetable Curry by Panning The Globe
- Cheese Korokke by Manu’s Menu
- Asam laksa by Caroline’s Cooking
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Pad Thai by Curious Cuisiniere
- Asian Beef and Green Bean-Stirfry by Family Foodie
- Easy Chow Mein by Momma’s Meals
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Grilled Tandoori Chicken by Cooking Chat
On the Lighter Side
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Tracy’s Lychee Bellini Cocktail by Eat, Drink & Be Tracy
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog