I enjoy a good, juicy hamburger but sometimes it’s too much food. That is why these Pork Sliders with Comeback Sauce are appealing to me. Also, because the burgers are smaller, they are quick to make. But where does the term slider come from? The name comes from the 1940’s, when US Navy sailors would refer to the mini-burgers as “sliders” because they were very greasy. In just one or two bites, the burger would slide right down. The comeback sauce, or fry sauce, is a staple in the south. Comeback sauce recipes vary but the main ingredients are mayonnaise, chili sauce and a touch of honey. As far as the name “comeback sauce” as near as I can tell, after you have some, you will want to come back for more. That was certainly is the case for Dave and I.
For the comeback sauce, combine the mayonnaise, cocktail sauce and honey in a bowl. Set aside. Preheat the oven to 375 degrees F.
Line a small baking pan with foil. Rub the potatoes with olive oil and season with half of the cayenne, garlic salt and pepper in the baking pan.
Bake for 25 minutes or until golden brown.
Meanwhile, divide the ground pork into 4 square patties.
Sauté the corn for a few minutes in a little oil and set aside. Slice the butter rolls in half (do not divide up yet).
In a saucepan over medium heat, pour in some olive oil. Place the 4 patties and season with the remaining cayenne, garlic salt and pepper.
Toast the buns lightly.
Cook the burgers 4-5 minutes and then flip to cook for another couple minutes.
Add two pieces of cheese to each burger. Place a lid over the burgers for a minute or so until the cheese melts.
Divide up the toasted buns. To the potatoes, add the corn. Serve the sliders and buns with the potatoes, pickles and comeback sauce. Assuming 2 sliders per person, this serves two.
Ingredients
Directions
For the comeback sauce, combine the mayonnaise, cocktail sauce and honey in a bowl. Set aside. Preheat the oven to 375 degrees F.
Line a small baking pan with foil. Rub the potatoes with olive oil and season with half of the cayenne, garlic salt and pepper in the baking pan.
Bake for 25 minutes or until golden brown.
Meanwhile, divide the ground pork into 4 square patties.
Sauté the corn for a few minutes in a little oil and set aside. Slice the butter rolls in half (do not divide up yet).
In a saucepan over medium heat, pour in some olive oil. Place the 4 patties and season with the remaining cayenne, garlic salt and pepper.
Toast the buns lightly.
Cook the burgers 4-5 minutes and then flip to cook for another couple minutes.
Add two pieces of cheese to each burger. Place a lid over the burgers for a minute or so until the cheese melts.
Divide up the toasted buns. To the potatoes, add the corn. Serve the sliders and buns with the potatoes, pickles and comeback sauce. Assuming 2 sliders per person, this serves two.