Shiitake-chicken Sliders
My husband and I love Asian cuisine, especially chicken satay skewers with spicy peanut sauce. The ground chicken can be replaced with ground pork, turkey or beef.
—Julie Hession, Las Vegas, NV
Prep: 35 min. • Grill: 10 min. Makes: 18 sliders
¹ ₃ cup rice vinegar
4¹ ₂ tsp. sugar
1¹ ₄ cups thinly sliced cucumber
BURGERS
¹₂ lb. sliced shiitake mushrooms 1 Tbsp. canola oil
3 garlic cloves, minced
1 Tbsp. minced fresh gingerroot 3 Tbsp. reduced-sodium soy sauce 2 tsp. sesame oil
¹₃ cup green onions
¹₂ tsp. kosher salt
¹₂ tsp. crushed red pepper flakes 2 lbs. ground chicken
SPICY PEANUT SAUCE
1 cup water
¹ ₂ cup creamy peanut butter 2 Tbsp. brown sugar 2 Tbsp. rice vinegar
2 Tbsp. reduced-sodium soy sauce 1 Tbsp. cornstarch
1 Tbsp. Sriracha Asian
hot chili sauce
18 dinner rolls, split and toasted
1. Combine vinegar and sugar. Add cucumber and toss to coat; set aside.
2. In a skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute. Remove from heat.
3. Combine soy sauce, sesame oil, onions, salt, pepper flakes and the mushrooms. Crumble chicken over mixture; mix well. Shape into 18 patties.
4. Grill the patties on a greased grill grate, covered, over medium heat until a thermometer reads 165°, 3-4 minutes on each side.
5. For sauce, in a saucepan, combine water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and chili sauce until smooth. Bring to a boil; cook and stir until the sauce thickens, about 2 minutes.
6. Serve patties on rolls with sauce and sliced cucumber.
Per slider: 246 cal., 11g fat (3g sat. fat), 51mg chol., 504mg sod., 24g carb.
(4g sugars, 2g fiber), 14g pro.