Lemongrass-ginger sliders from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Long-bean salad with roasted peanuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 19, 2021

    These are intensely flavored, which I loved, particularly since I'm a big ginger fan. Really delicious. Works well with a more gently flavored dish as an accompaniment. I used a bit more lemongrass than called for (~2-3 tsp) in order to use up a stem and while you could tell it was there, it definitely took a backseat to the ginger. Used pre-ground pork vs. chopping my own. I wasn't sure how coarse the aromatics paste should be - I tried both the food processor mini-bowl and a granite mortar and pestle and it was still pretty chunky but that ended up being fine. Recipe says to form 1-inch balls but mine were closer to 2 inches in order to get the stated yield of 16-18 sliders.

  • FJT on July 31, 2017

    We liked these. I agree that the ginger overwhelmed the lemongrass, but the flavour was still very nice. Whilst the sliders were quite wet when I made them they firmed up nicely after being left in the fridge for an hour and they did not fall apart in the pan. Served with the recommended cabbage recipe from the same book.

  • wester on January 01, 2015

    Unlike the other reviewers, I did not have any issues with these falling apart, although (or perhaps because) I left out the rice. I really liked the flavor as well - a very clear ginger flavor but not overly hot. My 8-year old son liked them as well.

  • TrishaCP on August 16, 2014

    I concur with Westminstr that these were a bit too pungent for me, but my husband liked them very much. Personally, I couldn't taste the lemongrass at all- I thought it was overwhelmed by ginger. I made regular burgers instead of sliders, but made them the day before. Maybe they dried out somewhat in the fridge, because I didn't have any issues with them being too wet.

  • westminstr on March 13, 2014

    I didn't have the 1/4 cup roma tomato called for so substituted a bit of tomato paste and some lime juice. (Perhaps because of the substitution) these were a bit pungent for my taste, and some of them didn't hold together well in the pan. I think perhaps oven roasting would be a better cooking method but regardless I wouldn't repeat.

  • thekitchenchronicles on June 08, 2013

    Truly amazing flavor. Mine didn't hold together great in the pan but I am going to blame that on the rice I made being a little too wet.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.