Miso and Mango Lamb Sliders with {Almost} No Knead Slider Buns

In the words of my husband (ever the smart ass), “leftovers are like memories. Never the real event, but always a reminder of what once was”. I, on the other hand, think that leftovers almost always get a bad rap. Which is unfortunate, because with a little bit of thought, leftovers can be transformed into something even better than the original meal! Whenever we have roast at home, there’s always going to be roast meat sandwiches the next day. There’s not a lot that’s more delicious than perfectly cooked juicy roasted meat (leftover or not) with some spices, sandwiched between two slices of bread.

Making this wonderful Miso and Honey Roast Lamb recently meant that we were going to be left with leftovers. So this time I took the roast meat sandwiches a step further and instead made these amazing Miso and Mango Lamb Sliders with this {Almost} No-Knead Slider Buns recipe!

This bread recipe is something that I’m really excited about, so I can’t wait to tell you about it! I want to write about how much I love making bread, and how I used to bake bread as a stress-reliever in the weekends after a long week of classes and studying (it’s the kneading!), and how much I love the smell of baking bread! But I’ll save that for later (lucky you! 😀 ), because this is even better. You might be tempted to go straight to the recipe below, but there are a few notes of importance that I want to tell you. So I hope you will humour me! 🙂

Before I moved to the US, I used to call these mini burger buns. But here they call them slider buns. A bun by any other name will taste as great though, so there’s nothing in the name. 🙂

You WILL absolutely love these easy slider buns recipe because,
they are really easy to make,
you don’t have to use a mixer,
and you don’t have to knead the dough for long at all (just a mere 2 minutes-or less, long enough to make a ball of dough). Hence, {almost} no-knead.

The one thing it requires however is a long cold rise (in the fridge for 24 hours), and then a second short rise (about 1 hour in a warm place in your kitchen or elsewhere in the house), before being baked.

First get all your ingredients ready before you start making the dough. Start by mixing the wet ingredients together (including the melted butter).

Then mix that with the dry ingredients and use a spoon to form a mass as shown below.

Turn it out on to a lightly floured surface and knead until you get a soft, slightly sticky ball of dough (which is about two minutes).

Then before you transfer this dough to your refrigerator, you need to make sure that the dough is oiled properly and that it’s also placed in a well oiled large bowl (as shown below). The gluten that’s needed for good bread structure develops during this slow rise phase.

For slider buns, you need to cut this dough into 20 pieces (roughly equal in size). Then roll up each piece with your hands to form a smooth ball with no creases (see pictures below).

I have sprinkled sesame seeds on top of the slider buns, but that’s completely optional. They do somehow make the slider buns look more awesome, don’t they? 🙂

Once the bread rolls have been baked, they will keep up to 2 days at room temperature. Remember that these have no preservatives (unlike store-bought ones)! So keep them in the fridge in an airtight container. They can be re-heated in the oven or brought back to room temperature before use.

And it’s mango season here! It’s when you start seeing those beautiful tropical mangoes with red and orange skins! Here are two simple tips when choosing mangoes.

1 ) They should be firm, with a slight give. (Don’t press too hard, or with your fingernails – not fair by the next customer who might be looking to buy some).
2 ) Smell the top of the mangoes. Most mangoes smell incredibly sweet when they are perfectly ripe.

I always do these two things when buying mangoes (apart from looking at the colouration on the skin, which however varies between types of mango depending on where they were grown), and I’ve never had a bad mango!

When growing up in Sri Lanka (where beautifully ripe mangoes on trees are found all over the island, any time of the year) we used to eat the skin of mangoes as well, like how you would eat an apple. However this is not recommended with store-bought ones, unless you know for certain that they are organic.

So peel the mangoes and cut them into thin slices for the sliders. I drizzled a little honey on top of the mango slices, to enhance the sweetness of the fruit.

And like I mentioned before, I used leftover lamb that we had from this miso and honey roast lamb. But go ahead and use ANY kind of leftover meat – beef, chicken, pork, whatever. And if you like it vegetarian, you could use mushrooms instead!

Apart from leftover lamb and mango, I used white miso paste (in place of butter), Kewpie (which is Japanese mayonnaise), and grilled green onions.

Now to reward your patience, here’s the recipe, plus a little gif! 🙂 But if you skipped everything at the top and came straight to this point… no presents from Santa for you this year! 😛

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5 from 4 votes

Miso and Mango Lamb Sliders with {Almost} No Knead Slider Buns

Author: Dini K.

Servings: 20 buns

Print Rate

Ingredients:

Slider Buns

• ▢ 17.6 oz/ 500g bread flour
• ▢ 1 cup of milk room temperature
• ▢ 2 egg yolks
• ▢ 6 tbsp / 85g unsalted butter melted
• ▢ 1.8 oz/ 50g white sugar
• ▢ 2 tsp salt
• ▢ 2 ½ tsp instant dry yeast
• ▢ Extra oil to coat
• ▢ 1 egg lightly beaten (to glaze)
• ▢ 5 tsp each of black and white sesame seeds

Miso and Mango Lamb Sliders

• ▢ 10 slider buns
• ▢ 10 oz of leftover Miso Honey Roast Lamb or any kind of leftover meat you prefer
• ▢ ½ tsp or more cayenne pepper
• ▢ White miso paste
• ▢ Kewpie mayonnaise
• ▢ 1 mango cheeks removed and then sliced thin
• ▢ Honey
• ▢ 4 green onions spring onions

Instructions:

Slider Buns

• In a small bowl, whisk together the milk, butter, and egg yolks. In a larger bowl, combine the flour, yeast, salt and sugar.
• Pour the wet ingredients into the flour mix and stir to combine with a spoon. Mix until you form a firm dough.
• Turn the dough onto a lightly floured surface, and knead until the dough comes together to form a soft, slightly sticky dough. (If it’s too sticky, add a tbsp or two of extra flour, if it’s too dry, add milk - a teaspoon at a time).
• Coat the dough with a little oil and place it in a well oiled large bowl (with enough room for the dough to rise). Cover with plastic wrap and leave to rest for 1 hour at room temperature.
• Transfer to the fridge and leave it to rise for 24 hours.
• Turn it out onto a floured surface and roll it out into a rectangle. Cut it into 20 equal portions.
• Take each portion and lightly knead and roll it into smooth balls in the palm of your hands. If the dough ball is sticky, use lightly floured hands. Place each dough ball on a tray, lined with parchment paper, leaving about 1.5 inches between each.
• Spray the dough balls with non stick spray and cover with plastic wrap and keep them in the warmest part of your home for 1 hour or until it doubles in size.
• Preheat the oven to 350°F/180°C.
• Before baking, brush the tops of the buns with the egg glaze, and sprinkle the sesame seeds on top (optional).
• Bake in the preheated oven for 20-25 minutes or until the buns turn golden brown.
• Remove from the oven and let them cool for 10 minutes.

Miso and Mango Lamb Sliders

• Heat 1 tbsp of oil in a non stick pan over high heat. When the oil is hot, add the leftover meat and cayenne pepper, mix well, and leave for a few seconds to reheat and caramelize the meat slightly. Then remove immediately, to prevent overcooking.
• For grilled green onions, cut off the roots and clean them and then place them on the same non stick pan or a grill pan till you see some caramelization (optional). Remove from the heat and chop them up.
• Cut the burger buns in half and spread white miso paste on the bottom slider bun, then place the meat, kewpie, chopped green onions, a few mango slices and then drizzle some honey on the mango slices. Place the other slider bun on top and insert a toothpick through the middle to hold everything in place.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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Apart from how easy these slider buns are to make, do I even have to tell you how incredibly delicious these were? By reheating the leftover meat with a little cayenne pepper you breathe new life into it! The miso paste that I used instead of butter (I should definitely do that more often!) not only tastes awesome, but it also gives the meat all the seasoning it needs. The grilled green onions also add to the fantastic flavour profile.

The sweet, perfectly ripe mango both complements and contrasts with the salty, spicy, tangy combination of miso, lamb and kewpie. And all of this together, inside those perfectly baked soft, golden slider buns… pure awesomeness!

You can use this slider bun recipe to make mini hamburgers for parties or even for appetizers. What would you put inside the slider buns? 🙂

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