Orange Polynesian Teriyaki Tahiti Sliders with Ginger Citrus Chili Mango Mayo and Rainbow Pepper Pineapple Mint Relish
It has always been a dream of mine to visit Tahiti Island.Tahiti is the largest island in the Windward group of French Polynesia, located in the archipelago of Society Islands in the Southern Pacific Ocean. These Orange Polynesian Teriyaki Tahiti Sliders celebrates the collaboration of American chicken burger with the bold and flamboyant flavors of Tahiti Island. Kona Coast Polynesian Orange Teriyaki Sauce is made from orange juice and zest that adds serious citrus flavor to my island inspired sliders. The perfect balance of sweet and spicy flavors always has my guests begging for more. The combination of island flavors and textures work together to build these delicious sliders that will take you and your family on a exotic Tahiti Island adventure!
Ginger Citrus Chili Mango Mayo:
3/4 cup mayonnaise with olive oil
1/2 cup diced ripe mango
2 teaspoons chili lime hot sauce (prefer Cholula brand)
1 teaspoon roasted ground ginger (prefer McCormick gourmet collection)
1 tablespoon fresh lime juice
1 tablespoon fresh lemon zest
2 teaspoons finely chopped fresh cilantro
2 pounds fresh ground chicken
1/4 cup Polynesian Orange Teriyaki Sauce ( prefer Kona Coast Brand)
2 tablespoons Sweet and Spicy Pepper Sauce (prefer Tabasco Brand)
1/3 cup minced ripe papaya
4 large garlic cloves, finely minced
1 teaspoon roasted ground ginger (prefer McCormick’s Gourmet Collection)
1/3 cup minced Maui or other sweet onion
2 teaspoons Hot Madras curry powder (prefer McCormick’s Gourmet Collection)
4 teaspoons McCormick’s Gourmet Collection Asian-style Spiced Sea
1/2 teaspoon ground allspice
2 tablespoons finely chopped cilantro
Rainbow Pepper Pineapple Mint Relish:
2 cups fresh pineapple, finely chopped
1/2 cup chopped sweet onion
2 teaspoons finely chopped fresh serrano chile, including seeds
2/3 cup finely chopped bell pepper (red, orange, yellow or any color combination)
2 teaspoons balsamic seasoned rice vinegar
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
1 teaspoon fresh thyme, finely chopped
2 tablespoons finely chopped fresh mint
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 tablespoon Colavita Extra Virgin olive oil
2 tablespoons dark rum
2 tablespoon vegetable oil, for brushing on grill rack
1/2 cup Polynesian Orange Teriyaki Sauce, for basting (prefer Kona Coast Brand)
12 Kings Hawaiian Sweet Dinner rolls
1 cup chopped trimmed watercress
To make the mayo, combine all of the ingredients in food processor and process until smooth. Transfer mayo mixture to a small bowl. Cover and refrigerate until ready to assemble burgers.
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 relish: Preheat a gas grill to medium-high heat. In a medium bowl toss together pineapple, onion, Serrano chiles, bell pepper, balsamic seasoned rice vinegar, lime juice, lime zest, thyme, mint, salt and pepper. Set aside. In a medium fireproof skillet heat the olive oil. Add pineapple pepper mixture and dark rum; Saute for about 1- 2 minutes. Remove from skillet to a medium bowl. Cover and Set Aside.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until chicken is cooked through, about 6-8 minutes on each side. During the last few minutes of cooking, baste the patties equally with the Polynesian Orange teriyaki sauce and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble sliders: spread the cut sides of the buns with equal portions of the mayo.
On each bun bottom layer with equal amounts of watercress, a chicken patty and equal portions of the rainbow pepper pineapple mint relish . Add the bun tops and serve. Makes 12 sliders to serve 6, prep time: 2 hours, grilling time: 20 minutes