Bacon Egg Foo Young Sliders with Hoisin Mayo and Quick Pickles

Method

1. Slice the cucumber 2 mm thin and toss it with the rice vinegar, sugar and salt; leave for 10 min. Squeeze lightly just before using for crunchy quick pickles.

   Add in this stepCucumber 80 gRice vinegar 2 tspSugar 1 tspSalt 1 pinch

2. In a small bowl, stir the mayonnaise, hoisin and sriracha together until smooth.

   Add in this stepMayonnaise 3 tbspHoisin sauce 2 tspSriracha 1 tsp

3. Cut the bacon into 1 cm strips and put it in a dry 26 cm frying pan. Cook over medium heat for 6 min, stirring, until crisp. Lift onto paper towels and pour off the fat, leaving about 1 teaspoon in the pan.

   Add in this stepBacon (slices) 2

   medium heat

4. Beat the eggs with the soy sauce and white pepper. Cut the bean sprouts into 2 cm lengths so they don't poke out of the buns, slice the scallions thinly, and stir both into the eggs with the crisp bacon.

   Add in this stepEggs 4Soy sauce 1 tspWhite pepper 1 pinchMung bean sprouts 60 gScallions 2

5. Add the oil to the same pan and heat over medium heat. Stir the mixture, spoon in about 90 ml per patty and shape it with a spoon into a 9 cm round, a little wider than the bun. Fry for 2 min per side until golden and firm in the middle. Number of rounds: 2.

   Add in this stepVegetable oil 2 tbsp

   medium heat

6. Wipe the pan, split the buns and toast them cut side down over medium heat for 1 min, until golden. Do it in batches if the pan is small.

   Add in this stepSlider buns 4

   medium heat

7. Spread the hoisin mayo on the bottom buns, then layer on lettuce, an egg foo young patty and some squeezed pickles, and close with the tops. A cocktail stick through the middle keeps them tidy.

   Add in this stepRomaine lettuce leaves 2