Asian Turkey Sliders
Loaded with protein and veggies, these Southeast Asian-inspired sliders are perfect for a hungry crowd. Let your guests choose their toppings (but we suggest a squeeze of lime juice).
- 1 tablespoon peanut or vegetable oil
- 2 pounds ground turkey (not lean)
- 1 large egg
- 1/3 cup plain breadcrumbs
- 3 spring onions, thinly sliced
- 1 tablespoon Asian fish sauce
- Large pinch crushed red chilli flakes
- Salt and freshly ground black pepper
- 1/4 cup hoisin sauce
- 24 thin slices of cucumber (from 1 small cucumber)
- 1 cup loosely packed coriander leaves and tender stems
- For serving:
- 24 large lettuce leaves
- 1 medium carrot, shredded
- 1/2 small red onion, thinly sliced
- Lime wedges
- 1/4 cup unsalted dry-roasted peanuts, coarsely chopped
- Sriracha sauce, optional
Special equipment: a 10-by-15-inch grill-safe rimmed baking sheet
Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Brush a 10-by-15-inch broiler-safe rimmed baking sheet with oil.
Put the turkey, egg, breadcrumbs, spring onions, fish sauce, red chilli flakes, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the prepared baking sheet, and press them into an even layer. Score the meat into 24 even squares, cutting down almost all the way. Brush the top with the hoisin sauce. Broil until the meat is browned and glazed and registers 75°C on a meat thermometer, 8 to 9 minutes.
Carefully pour off any excess liquid from the cookie sheet. Rescore the meat into 24 sliders, then follow the score lines with a spatula to divide. Top each slider with a cucumber slice and a coriander leaf.
While the sliders are cooking, arrange the lettuce, remaining coriander, carrots, onions and lime wedges on a serving platter. Put the peanuts and Sriracha if using in small serving bowls. Slide a spatula in the pan and let guests build their sliders with their desired toppings.
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From Food Network Kitchen