Honey-of-a-Peach Spicy Teriyaki Pork Sliders with Harissa-Mango Island Cuke Slaw

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I wanted to come up with a burger that has never been done in the BBB history. Peaches are so versatile andin these burgers they shine with Asian flavors, honey, and pork. These peach inspired pork sliders are filled with spicy, saucy, tangy, crunchy, colorful, unique and exotic flavors-a combination that will have you begging for more!


2 pounds fresh ground pork
1/3 cup Spicy Teriyaki Sauce (prefer Kona Coast)
1 teaspoon roasted ground cumin (prefer McCormick gourmet collection)
1/3 cup grated sweet onion
1/2 teaspoon roasted ground ginger (prefer McCormick gourmet collection)
1/2 cup finely chopped flat-leaf parsley
1 1/2 teaspoons Asian spiced Sea Salt (prefer McCormick gourmet collection)
1/2 teaspoon black pepper
Harissa-Mango Island Cuke Slaw:
2/3 cup thinly sliced napa cabbage
2/3 cup thinly sliced red cabbage
2/3 cup jicama, julienned
1/2 cup English cucumber, peeled, seeded and cut into thin strips
1/2 cup fresh ripe mango, peeled cut into thin strips
2/3 cup red bell pepper, julienned
2 tablespoons fresh cilantro, finely chopped
2 tablespoons balsamic seasoned rice vinegar
2 tablespoons Island Teriyaki Sauce (prefer Kona Coast)
1 teaspoon fresh lime juice
1 tablespoon extra virgin olive oil (prefer Colavita brand)
1 tablespoon sugar
1 teaspoon Harissa hot sauce (North African hot sauce)
1 teaspoon toasted sesame oil
Other ingredients:
4 peaches (sliced into 1/2″ rings)
1/4 cup Colavita Extra Virgin Olive Oil
1/2 cup Spicy Teriyaki Sauce (prefer Kona Coast Brand)
1 tablespoon Golden Honey
3 tablespoons vegetable oil
1/2 cup Island Teriyaki Sauce, for basting (prefer Kona Coast Brand)
12 Kings Hawaiian Sweet Dinner Rolls or mini burger buns


To make patties, combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal
portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.
To make the slaw, combine the first seven ingredients in a large bowl. In a smaller bowl whisk together the balsamic seasoned rice vinegar and the next six ingredients until the sugar dissolves. Pour over cabbage mixture, and toss to coat. Cover and refrigerate until ready to assemble burgers.
Preheat the grill to medium-high. Slice the peaches and brush lightly with extra virgin olive oil. Combine the 1/2 cup Spicy Teriyaki Sauce and honey in a small bowl; Set aside. Grill the peaches first. Grill for 5 minutes on each side or until the peach is tender and has nice grill marks. Remove the peaches from the grill and brush with a generous amount of the reserved honey teriyaki mixture.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil.
Place the pork patties on the rack, cover, and cook, turning once, until pork is fully cooked, about 6-8 minutes on each side. During the last few minutes of cooking, baste the patties equally with the Island Teriyaki sauce and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble sliders, on each bun bottom, layer with grilled peach slices, a pork patty, and equal amounts of slaw. Add bun tops and enjoy! Makes 12 sliders to serve 6, prep time: 2 hours, grilling time:20 minutes