Spicy kimchi, fresh ahi, marinated cucumbers on toasted brioche you can’t go wrong! These sliders are perfect appetizers or snacks. You can even make them larger for a dinner portion.
Begin by making the soy glaze. It will need to cool completely in the refrigerator before use. Consisting of mostly sugar and soy sauce the glaze will stay fresh for a long time and can be made days in advance.
The ahi I used for these sliders I scraped from the skin and sinew of half ahi that I portioned. Check out my post on breaking down half an ahi. If you don’t have this option, just cut the ahi into small pieces and chop in the food processor. The ahi will form a slight paste that will bind all your ingredients together. If using the food processor, be careful not to let the fish get warm. This will discolor your fish and increase the amount of harmful bacteria. To help keep the fish chilled, place your blade and processor bowl in the refrigerator an hour before. The kimchi can also be added to the food processor before blending. Be sure to squeeze the juice out of the kimchi or your mix may become too watery. I wear gloves when squeezing the juices. Kimchi will stain your hands(or cutting board) and the chilis can leave some heat behind on your skin.
I used a 1/4 cup measure to portion the patties, but you can do this by weight (1.5 -2 ounces for sliders, 4 oz for larger patties), freehand, or with a portion scoop if you have one handy. This recipe makes 8 sliders or 4 “burger” patties.
Mix the cucumber with the salt and vinegar just before cooking the patties. Lightly dressing the cucumber will enhance their flavor. I cut the cucumber in slices, but julienning on a mandolin slicer can add a “slaw” like texture to the dish.
I like to toast the buns with butter before cooking the patties. This way I can start building the sliders while the patties are cooking and there is only one skillet to clean. The sliders (burgers) can be cooked from rare to well done. If cooking rare just make sure your fish is fresh, not discolored, sticky, smelly, and didn’t get too warm while processing.
Serve these ahi sliders with some crisp butter lettuce, marinated cucumbers, radish sprouts, soy glaze, and let’s not forget a little extra mayo on the toasted buns. They are sure to be a hit at your next gathering!
Kim Chi Ahi Sliders
- 12 ounces ahi scraped or finely chopped
- 1/4 cup green onion chopped
- 1/2 cup kim chi chopped
- 1/2 tsp garlic minced
- 1/2 tblspn soy sauce
- 1/2 tblspn Mayonaisse plus more for serving
- 1 tsp sriracha
- 1/4 tsp salt
- radish sprouts garnish
- 8 pieces butter lettuce
- 8 each brioche slider buns
- 1 tblspn butter
- 1 cup cucumber peeled, seeded, and sliced
- 1/8 tsp salt
- 1/2 tsp rice wine vinegar
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1 pinch chili flake
- 1/8 tsp fresh minced or ground ginger
- Put all ingredients into a pot. Heat over high heat until it comes to a boil. Reduce heat to medium low and simmer for 5 minutes. Cool before serving.
- Peel, deseed, and slice cucumber. Mix with salt and vinegar. Chill until needed.
- Combine ahi with kim chi, soy sauce, mayo, sriracha, green onion, garlic, and salt in a mixing bowl. Scoop with 1/4 cup measuring cup or scoop to form patties.
- Heat a large skillet over medium heat. Once heated, add the butter and slider buns to toast.
- Remove buns from pan. Add 1-1 1/2 tbspn oil to the pan and increase the heat to medium high. When the oil is shimmering add the ahi sliders. Brown on both sides.
- To make the sliders, slather the buns with mayo. Place lettuce and a burger on top. Drizzle with soy glaze and top with cucumber and radish sprouts. Serve immediately.