Recipes

These Mantou Sliders Are the Love Children of Cheeseburgers and Siopao

September 14, 2020

There’s something about siopao buns that just make the hand-held dish so good. The flavor, the fluffiness, and the density make it a great vehicle for savory (and sweet!) fillings. So we thought, hey, what else can we put in a siopao? Sisig? Something to make it a dessert siopao? But after a few suggestions were thrown—and a voice of support from someone in the team’s mom listening in on our meeting in the background—we decided to make cheeseburger siopao. (Sorry, correction; we’re calling these babies “mantou sliders.”)

This is the only man(tou) I’ll let slide(r) into my DM’s.

To marry the flavors together, we snuck in a little bit of five spice to give it a familiar Asian kick. But everything else just follows a simple burger procedure. It looks like we just made hamburger patties, slapped some cheese on them, and put them in mantou buns. And we’re not denying it; that’s what makes these sliders so easy to put together for a quick meal.

Mantou Sliders

  • Serves: 4-6 people
  • Active time: 40 mins
  • Total time: 40 mins
  • Difficulty: Easy

INGREDIENTS

  • 9 pieces mantou, steamed and split open
  • 500g ground beef
  • 2 tsp five spice
  • Salt and pepper, to taste
  • 1 cup cheese, grated

INSTRUCTIONS

  1. Preheat broiler or oven to 450F.
  2. On a sheetpan lined with parchment paper, spread out the ground beef into one even, thin layer, then score the beef into 9 even squares.
  3. Season generally with five spice, salt, and pepper.
  4. Place directly under the broiler and cook until brown and cooked through, about 5-8 minutes.
  5. Remove from oven and sprinkle cheese evenly over the top.
  6. Return to broiler until cheese is just melted, about 1 minute more.
  7. Cut the beef into squares and stuff into the prepared mantou.
  8. Serve.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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