Thai-licious Turkey Sliders
Serve with Lime Noodles.
- 1 1/2 pounds ground turkey breast
- 1-inch piece of fresh ginger, grated
- 1 clove garlic, grated or finely chopped
- 1 small red chili pepper, seeded and finely chopped (substitute 1 jalapeño pepper if red chili pepper is unavailable)
- 1 tablespoon ground coriander (a palmful)
- 1 tablespoon grill seasoning
- 1 egg yolk
- Salt and pepper
- 1 tablespoon vegetable or canola oil
- 8 small crusty rolls (3-inches across)
- 1 bag vegetable chips, such as Terra brand (optional)
For the Thai Satay Slaw:
- 1 rounded tablespoon natural-style peanut butter, crunchy or creamy
- 1 tablespoon soy sauce
- 1/3 cup store-bought sweet chili sauce or combine 2 tablespoons honey, 1 tablespoon rice wine vinegar and 1 tablespoon hot sauce
- 1/2 red bell pepper, thinly sliced
- 1/4 English (seedless) cucumber, peeled and cut into thin strips
- 1/4 head iceberg lettuce, shredded
- 1/2 cup basil, shredded or torn
- Combine the meat, scallions, ginger, garlic, chili pepper, coriander, grill seasoning, egg yolk, salt and pepper in a bowl and form eight small patties, each about three inches in diameter. Wash your hands after handling the raw poultry.
- Heat a large nonstick skillet with oil over medium-high heat and cook the patties for 4 minutes on each side.
- While the patties cook, lightly toast the rolls and make the slaw: in a small mixing bowl, loosen the peanut butter in the microwave for 20 seconds, then whisk in the soy sauce and either the sweet chili sauce or the honey, rice wine vinegar and hot sauce. Toss the red bell pepper, cucumber, lettuce and basil with the dressing.
- Place the patties on the bun bottoms and top with some slaw salad and the bun tops. Serve with the chips or Lime Noodles alongside.