Today is the last day of our Appetizer Week series, seriously where did this week go?! Today we have the perfect recipe for you to ring in the weekend, Hawaiian Sliders with Bacon Mayonnaise!
Yes, bacon mayo, accompanied by a homemade chorizo slider burger patty and of course a spicy sweet pineapple pico de gallo to pile on top. These sliders are sure to be a HIT all summer long!
The first time that we tried these sliders (well a version of these sliders) we were sitting at a pool in Vegas waiting to go to the airport.
It was a million degrees that day and I didn’t really even feel like eating anything. But we decided to share an appetizer before we got on the plane and oh man, my world was changed!
That trip was 7 years ago… and just a few weeks ago I finally got around to trying to recreate the recipe.
I must say that I am pretty sure my version turned out even better than I had remembered.
Needless to say, this is now literally our new favourite burger recipe.
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The Pineapple Pico De Gallo
This is seriously maybe the best part of the whole slider. This pineapple pico de gallo is fresh, spicy, and has a subtle sweetness.
PERFECT for summer, and perfect for sliders!
To make the pico de gallo, in a small mixing bowl combine the tomatoes, serrano pepper, pineapple, green onions, lime juice, parsley, salt, and cumin.
Stir until combined and let sit in the refrigerator for a minimum of 30 minutes before serving.
The Bacon Mayonnaise
It really is as good as it sounds!
The bacon mayonnaise is kind of like a subtle honey mustard sauce with bacon added in!
The Chorizo Patties
These slider patties are made from a quick and easy mixture of spices to replicate chorizo sausage.
And they are FREAKING DELICIOUS.
To make them, in a medium sized mixing bowl combine the ground pork, panko breadcrumbs, egg, white wine vinegar, chili powder, garlic, worcestershire sauce, chipotle powder, cumin, oregano, pepper, salt, and cayenne pepper.
Using your hands or a wooden spoon combine the pork mixture until all of the ingredients are fully incorporated.
Use a ⅓ cup measuring cup to portion the meat into 10 portions, about ~90 grams each.
Now, press the portions into patties that are approximately ½” thick.
To cook the slider patties
Cook the burger patties in a large cast iron skillet or on the barbecue until well done.
If cooking in a cast iron skillet, cook over medium heat for 6-10 minutes.
Melt the cheese on top of the burgers at the end of the cooking time.
Assembling the Hawaiian Sliders
Toast both sides of the hawaiian sweet rolls and spread the prepared bacon mayonnaise on both sides of the roll.
Top with one slider patty per bun, and using a slotted spoon, top with sliders with the pineapple pico de gallo.
Well, with that, this brings our Appetizer Week to an end. We really hope that you enjoyed all the new recipes this week!
Other recipes in the 2020 Appetizer Series
- Fried Mac & Cheese Bites with Sweet Basil Marinara
- Chicken Salad
- Coconut Shrimp with Honey Soy Dipping Sauce
- Canadian Poutine
Want to know a little more about how appy week works? Check it out here!
Don’t forget to tag us in your creations using the hashtag #whippeditupappys on Instagram!
We put a lot of work into our recipes and if you have made this recipe we would love to see! Tag us anywhere on social media or leave a comment down below!
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us directly, you can shoot us an email. Also, if you would like to see more recipes and get a glimpse into our everyday lives we can be found on Instagram, Facebook, Twitter, or Pinterest.
- 10 Hawaiian Sweet Rolls or Slider Buns
- 700 grams Ground Pork
- ½ cup Panko Breadcrumbs
- 1 Egg
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Chili Powder
- 2 teaspoons Garlic, minced
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Chipotle Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Pepper
- 1 teaspoon Kosher Salt
- Dash of Cayenne Pepper
- 10 slices of Cheddar Cheese (optional)
Pineapple Pico De Gallo
- 2 Roma Tomatoes, diced
- 1 Serrano Pepper, seeded and finely diced
- ⅓ cup Pineapple, finely diced
- 2 Green Onions, diced
- 1 Tablespoon Lime Juice
- 1 Tablespoon Parsley, finely minced
- 1 teaspoon Kosher Salt
- ½ teaspoon Cumin
- 3/4 cup Mayonnaise
- 6 slices of Bacon, cooked and crumbled
- 1 Tablespoon Honey
- 1 ½ teaspoons Dijon Mustard
Pineapple Pico De Gallo
- In a small mixing bowl combine the tomatoes, serrano pepper, pineapple, green onions, lime juice, parsley, salt, and cumin.
- Stir until combined and let sit in the refrigerator for a minimum of 30 minutes before serving.
- In a small bowl combine the mayonnaise, bacon, honey, and dijon mustard. Stir to combine and refrigerate until ready to use.
Making the Chorizo Patties
- In a medium sized mixing bowl combine the ground pork, panko breadcrumbs, egg, white wine vinegar, chili powder, garlic, worcestershire sauce, chipotle powder, cumin, oregano, pepper, salt, and cayenne pepper.
- Using your hands or a wooden spoon combine the pork mixture.
- Use a ⅓ cup measuring cup to portion the meat into 10 portions (~90 grams each).
- Press the portions into patties, approximately ½” thick.
- Cook the burger patties in a large cast iron skillet or on the barbecue until well done.
- If cooking in a cast iron skillet, cook over medium heat for 6-10 minutes.
- Melt cheese (optional) on top of the burgers at the end of the cooking time.
Assembling the Sliders
- Toast both sides of the hawaiian sweet rolls.
- Spread bacon mayonnaise on both sides of the roll.
- Top with one slider patty.
- Using a slotted spoon, top with the pineapple pico de gallo.
- Serve hot or cold.