Umami Sliders with thai broccoli slaw

Ingredients

• 2
  
  pounds fresh, lean hamburger
  
• 12
  
  slider buns or hawaiian mini rolls
  
• 6
  
  pieces of thick hardwood smoked bacon
  
• 2
  
  tablespoons chili paste (sambal oelek) divided
  
• 2
  
  tablespoons brown sugar
  
• 2
  
  teaspoons wasabi (divided)
  
• 1
  
  teaspoon lemongrass
  
• 1/4
  
  cup mayo (divided)
  
• 1
  
  package of brocoli slaw
  
• 2
  
  tablespoons rice wine vinegar
  
• 1
  
  teaspoon agave or sugar (optional)
  

Directions

1. Cook bacon on paper towels in microwave for 3 minutes. (Bacon will not be brown).

   Pat dry bacon, transfer to a wire rack placed on top of a baking tray.

2. Mix 2 T. of brown sugar and 2 T. of chili paste. Spread over the bacon. Bake in a 400 degree oven for 5-7 minutes or until golden brown.
3. Divide beef into 12 burgers. cook til desired doneness–we like a slight pink. Drain burgers on paper towels. You want the meat to be moist on the inside but “dry” on the outside
4. To make the mayo: combine 2 T. of mayo with 1 t. wasabi and 1 t. lemongrass
5. To make the slaw: into the remaining mayo add the rice wine vinegar and remaining chili paste, toss the broccoli slaw. Season with salt and pepper and add agave or sugar if you desire a sweeter slaw. The brown sugar bacon provides a sweet taste–so this is purely personal taste.

   This slaw is excellent with pork bbq or chicken as well.

6. To assemble the burgers: spread a little of the mayo on the bottom, then top with the burger and bacon and then top with a scant T. of the slaw. Don’t go overboard with the slaw–you want to be able to eat this without falling apart. I put the slaw on top (while most would put it on the bottom…) because the top bun is uaually bigger and it can “absorb” more of the liquid. Spread a little of the mayo on the top bun as well. For picture taking purposes, i put the slaw on the bottom so you could see the bacon.
7. Mouth waters, drool, wipe chin, repeat.

   To get a true “one bite” size, you can cut each slider into quarters and secure with a toothpick. If you do this, break each bacon strip into large one- bite sized pieces so that each quarter has a decent sized piece of bacon.