Asian Ginger Garlic Zucchini Beef Sliders
Highly adapted from All Recipes.
These little munchie burger-lings are a little deceiving … they look like hamburgers … and so they are … but they have all the flavors of Asia packed inside them, plus a couple veggies hiding inside there. They have a touch of spicy heat, garlic, and freshly grated ginger. The meat is mixed with shredded zucchini, carrot and some quinoa, so the little “meatloaf cups” are gluten free (that is, if you serve them bun-less or on a gluten free bun).
You can make them with any lean ground meat and it will work just fine. I actually used venison, but you can use lean ground beef, chicken, turkey, pork … whatever you prefer or have on hand. The zucchini makes them turn out so tender and moist, you won’t miss the fat, and nobody will know they are actually eating their veggies (unless you tell them).
You may want to make extra sauce, so you have some to pour over the burgers when you eat them. Or if you like fire (like me), you can drizzle them with Sriracha.
- 1 bell pepper
- 1 small hot pepper (optional)
- 7 mini carrots or 1 carrot, peeled
- 1 2-inch chunk of fresh ginger root, peeled
- 2 - 5 cloves of garlic
- 1 small onion
- 2 cups finely shredded zucchini
- 1 lb. lean ground beef (or ground turkey or chicken)
- 1 Tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 cup cooked quinoa
- 1/4 cup hoison sauce
- 1/4 cup Thai chili sauce
- 2 Tablespoons rice vinegar
- 1 1/2 Tablespoons sweet hot mustard
- 1/2 - 1 Tablespoon Sriracha (more or less to taste)
- Preheat the oven to 400 F. Spray 18 muffin cups with cooking spray.
- Put the bell pepper, hot pepper, carrots, ginger root & garlic in a food processor or handi chopper and process until everything is very finely chopped.
- Mix this chopped mixture with the zucchini, ground meat, soy sauce, sesame oil and quinoa. Fill each muffin cup about 3/4 full.
- Whisk together the sauce ingredients. Pour about 1 Tablespoon of sauce over each cup. (You may want to make extra sauce for drizzling over top.)
- Bake for about 25 minutes or until the juices run clear or a cooking thermometer inserted into the center of a cup reads 160 F or higher. Let rest for about 5 minutes before serving. Serve on slider buns or french baguette sliced sideways ... or just eat them as little meat cups, without the bread.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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