THE RECIPE JOURNAL · Party Food
Pork Burger Sliders with a Peach-Tarragon Twist
These juicy pork sliders are elevated with a sweet and savory peach-tarragon blend that adds a fresh, unexpected twist. Perfect for gatherings or a fun weeknight meal, they’re sure to impress your taste buds and guests alike.
FROM THE KITCHEN • Pork Burger Sliders with a Peach-Tarragon Twist
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by blending the peaches, mayonnaise, tarragon, and a teaspoon of chile-garlic sauce in a food processor until smooth—this should take about a minute. Pop the aioli in the fridge to chill while you get everything else ready.
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Step 2
Heat up your grill to medium-high and give the grates a light oiling so the burgers don’t stick. In a bowl, mix together the ground pork, applesauce, bread crumbs, another teaspoon of chile-garlic sauce, plus salt, garlic powder, onion powder, and pepper. Divide the mixture into four equal parts and shape each into a patty.
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Step 3
Once the grill is hot, cook the patties for about 3 minutes on each side, or until they reach an internal temperature of 160°F. When the burgers are done, spread some of that peach-tarragon aioli onto the buns, add the patties, and you’re ready to enjoy!
Why you’ll love it
These sliders bring a fun and fresh twist to classic pork burgers. The sweetness of peaches pairs beautifully with the herbal aroma of tarragon, creating a unique flavor combination that feels both summery and comforting. They are perfect for casual gatherings or a quick weeknight meal.
How to serve
Serve these sliders on small buns with a light spread of mayonnaise or a tangy mustard. Add fresh lettuce or arugula for a crisp bite. A side of sweet potato fries or a simple green salad complements the fruity and herbal flavors nicely.
Storage & leftovers
Store any leftover cooked sliders in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep them moist. Uncooked patties can be frozen for up to 1 month; thaw in the fridge before cooking.
