Freshly Minted Sliders with Sugared Chipotle Glaze

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

Fresh herbs, a slight Asian influence, and a different approach in presenting sliders.


1/4 cup powdered sugar

1 1/2 teaspoons Tabasco Chipotle Pepper Sauce

1 pound ground chuck

1/4 pound ground pork sausage

1/4 cup hoisin sauce

¼ cup onion, finely diced

¼ cup bread crumbs, panko or regular

1 tablespoon flat-leaf parsley, finely chopped

1 tablespoon fresh mint leaves, finely chopped

½ teaspoon salt

½ teaspoon freshly ground black pepper

18 King’s Hawaiian Sweet Rolls

1 Asian pear, cored and cut into thin slices

18 fresh mint leaves


Preheat outdoor grill to medium-high heat.

Whisk together the powdered sugar and Tabasco Chipotle Pepper Sauce until well blended; reserve.

In a mixing bowl, lightly mix the ground chuck, sausage, hoisin sauce, onion, bread crumbs, 1 tablespoon each chopped parsley and chopped mint, salt and pepper, handling as little as possible. Divide meat and shape into 18 thin patties. Place patties on the grill rack and cook for about 2 to 3 minutes on each side, or to desired degree of doneness, brushing gently with the reserved Tabasco/sugar mixture during the final minute or so of cooking, coating all sides.

Meanwhile, remove rolls from packaging; place on grill rack until warmed.

Cut a deep diagonal slit across the top of each warmed roll. Fill each with a cooked patty, a slice of Asian pear, and a fresh mint leaf. Yield: 6 servings (18 sliders) of 3 sliders per serving.