Filipino Slider Burger

Ingredients:

• 170g lean boneless pork shoulder, coarsely chopped (ask your butcher to prepare)
• 1 tbsp and 1 tsp vegetable oil
• 3/4 teaspoon annatto seeds (also called achiote seeds)
• 1 tbsp Worcestershire sauce
• 2 teaspoons low-salt soy sauce
• 1.5 tsp salt
• 1.5 tsp. granulated sugar
• 1/2 tsp garlic powder
• 1/2 tsp Asian chili oil
• 1/2 tsp ground paprika
• 1/2 tsp ground black pepper
• 12 small soft sweet hamburger buns, such as Hawaiian or potato rolls, cut in half
• 2 tablespoons of vegetable oil
• Innings: garlic mayonnaise and pickled shallots, recipe included

Preparation:

1. Prepare the sausage minceCombine the vegetable oil and annatto seeds in a very small saucepan and place over high heat. Tilt the pan so the oil and seeds pool on one side, with the oil more or less covering the seeds. Cook until the oil turns bright red, 1-2 minutes. Let cool on the stovetop, then strain to remove the seeds.
2. Combine the remaining sausage ingredients in a large bowl, add annatto oil and mix well with your hands. Let the mince sit for at least 1 hour or refrigerate for up to 24 hours.
3. Preheat oven to 170-180°C. Using about 1/4 cup of sausage mixture for each, form 12 round sausages, 1 cm thick.
   
   Place the buns, cut side up, in a single layer on a baking sheet and bake in the oven until the cut sides are lightly browned (but the insides are still soft), about 2 minutes.
4. Prepare sausage cutletsMeanwhile, heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat until shimmering. Add 6 patties and cook, turning once, until browned on both sides, about 2 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon vegetable oil and 6 patties. Return all the browned patties to the skillet, then transfer the skillet to the oven and bake until the patties are cooked through, about 3 minutes.
5. Spread garlic mayonnaise (to taste) on the top and bottom halves of the buns. Top with sausage patties. Top with pickled shallots. Top with the top halves of the buns and enjoy.
   
   Garlic mayonnaiseMix 1 cup mayonnaise, 2 tablespoons distilled white vinegar, 1 teaspoon garlic powder, and 1/2 teaspoon finely ground black pepper. Mix well. Garlic mayonnaise will keep in an airtight container in the refrigerator for up to a week.

6. Pickled Jardinière Shallots

   
   In a bowl, combine 2 cups rice vinegar, 1/4 cup chili oil, 2 teaspoons sugar, and 1 tablespoon each of kosher salt and ground toasted coriander seeds; stir until dissolved. Combine 300 grams of large shallots (cut into 0.5 cm thick rounds) and a 5 cm long piece of peeled ginger root (cut into strips) in a tall container; pour in the vinegar mixture. Let sit for several hours at room temperature, stirring once. Eat while crisp, or, even better, refrigerate for at least 24 hours (and up to 1 month).
   Output: 950 ml.