Shhh Sliders
Sardines aren’t something many of us gravitate toward when we’re hungry, but these mini burgers might change
Ingredients
- 1/3 cup (80 ml) of Creamy Italian Dressing (here) or Ranch
- 2 can sardines, 3-oz/85-g
- 2/3 cup (140 g) mayonnaise, divided
- 0.5 cup (38 g) crushed pork rinds
- 2 tsp dried chives
- 1 tsp garlic powder
- 0.8 tsp finely ground sea salt, divided
- 0.5 tsp paprika
- 0.5 tsp onion powder
- 0.5 tsp dried thyme leaves
- 3 tbsp avocado oil
- 1 tbsp Dijon mustard
- 1 tbsp pickle or caper brine
- 1/8 tsp cayenne pepper
- 7 to 10 lettuce leaves, torn into 4-inch (10-cm)
- 14 cucumber slices
Instructions
- 1
Place the sardines in a medium-sized bowl and mash with the back of a fork. Add ⅓ cup (70 g) of the mayonnaise, the crushed pork rinds, chives, garlic powder, ½ teaspoon of the salt, the paprika, onion powder, and thyme. Stir to combine. Heat the oil in a large frying pan over medium heat. Scoop up 1 tablespoon of the sardine mixture and roll it between your palms, then flatten to a ½-inch (2.5-cm) patty and place in the pan. Repeat with the remaining mixture, making a total of 16 patties. Cook the patties for 3 minutes per side, or until golden and a touch crispy. By the time you’ve finished forming the patties, the first patty you made should be ready to flip. Once done, remove the patties from the pan. Meanwhile, make the sauce: Place the remaining ⅓ cup (70 g) of mayonnaise and remaining ¼ teaspoon of salt in a small dish along with the mustard, pickle brine, and cayenne pepper. Stir to incorporate. To assemble the sliders, place the lettuce pieces on a large serving plate. Spoon a bit of sauce on a piece of lettuce, then place a sardine patty on top, followed by a cucumber slice and another dollop of sauce. Top with a second piece of lettuce. Repeat with the remaining lettuce, sauce, patties, and cucumber slices and serve.