Asian Sesame Sliders

By jab120638

Ingredients

• 1 1/2 lb lean (at least 80%) ground beef
• 1 cup fresh bean sprouts
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped fresh mushrooms
• 1/4 cup finely chopped green onions (4 medium)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon McCormick® Black Pepper
• 3 tablespoons Crisco® Pure Vegetable Oil
• 1/4 cup McCormick® Sesame Seed
• 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
• 1 cup mayonnaise or salad dressing
• 1 tablespoon wasabi paste (Japanese horseradish)
• 1 1/2 cups finely shredded Chinese (napa) cabbage

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 350°F. In large bowl, mix beef, bean sprouts, celery, mushrooms, onions, soy sauce, sesame oil, garlic and pepper. Shape mixture into 8 patties, 3 1/2 inches in diameter.

2
Reserve 1 teaspoon of the vegetable oil. Heat 12-inch nonstick skillet over medium-high heat; add remaining vegetable oil to cover bottom of skillet. Add patties; cook about 5 minutes on each side or until meat thermometer inserted in center reads 160°F.

3
Meanwhile, place sesame seed in shallow dish. Separate dough into 8 biscuits. Brush reserved 1 teaspoon vegetable oil over one side of biscuits. Press oiled side of each biscuit into sesame seed; place seed side up on ungreased cookie sheet. Bake as directed on can. In small bowl, mix mayonnaise and wasabi paste.

4
Carefully split biscuits. Spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Top bottoms of biscuits with patties, cabbage and biscuit tops.