Thai-Style Turkey Sliders
By Lawman JohnsonPublished on June 16, 2020
Yield
Serves 6, makes 12 sliders
Ingredients
¼ cup creamy peanut butter 2 tablespoons fish sauce, divided5 teaspoons packed brown sugar, divided1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes), divided½ English cucumber, sliced thin½ red onion, sliced thin1½ ground turkey 4 scallions, chopped fine¼ cup chopped fresh cilantro 2 tablespoons unsalted butter, melted and cooled1 tablespoon Asian chili-garlic sauce 12 slider hamburger buns, toasted if desired½ teaspoon table salt ¼ teaspoon pepper 2 teaspoons vegetable oil, divided
Before You Begin
Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, or the burgers will be tough.
Instructions
- Whisk peanut butter, 4 teaspoons fish sauce, 1 tablespoon sugar, and 3 tablespoons lime juice in bowl until smooth; set aside until ready to serve. (Sauce should have consistency of ketchup; if it seems too thick, add water in small increments as needed to adjust consistency.)
- Combine cucumber, onion, remaining 2 teaspoons fish sauce, remaining 2 teaspoons sugar, and remaining 2 tablespoons lime juice in second bowl; set aside until ready to serve.
- Break ground turkey into small pieces in large bowl. Add scallions, cilantro, melted butter, chili-garlic sauce, and lime zest and gently knead with hands until well combined.
- Cut sides off 1‑quart zipper-lock bag, leaving bottom seam intact. Divide turkey mixture into twelve portions (about 2½ ounces each), then roll each portion into balls. Working with 1 ball at a time, enclose in split bag. Using clear pie plate (so you can see size of patty), press ball into even 4‑inch patty. Remove patty from bag and transfer to baking sheet. Cover and refrigerate patties until ready to cook.
- Arrange bun bottoms on platter. Season patties with salt and pepper. Heat 1 teaspoon oil in 12‑inch nonstick skillet over medium heat until just smoking. Using spatula, transfer 6 patties to skillet. Cook patties until well browned, 2 to 3 minutes per side. Transfer sliders to prepared bun bottoms, tent with aluminum foil, and set aside while cooking remaining patties. Wipe skillet clean with paper towels. Repeat with remaining 1 teaspoon oil and 6 patties. Top sliders with peanut sauce, cucumber salad, and bun tops. Serve.
Yield
Serves 6, makes 12 slidersIngredients
¼ cup creamy peanut butter
2 tablespoons fish sauce, divided
5 teaspoons packed brown sugar, divided
1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes), divided
½ English cucumber, sliced thin
½ red onion, sliced thin
1½ ground turkey
4 scallions, chopped fine
¼ cup chopped fresh cilantro
2 tablespoons unsalted butter, melted and cooled
1 tablespoon Asian chili-garlic sauce
12 slider hamburger buns, toasted if desired
½ teaspoon table salt
¼ teaspoon pepper
2 teaspoons vegetable oil, divided
Ingredients
¼ cup creamy peanut butter
2 tablespoons fish sauce, divided
5 teaspoons packed brown sugar, divided
1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes), divided
½ English cucumber, sliced thin
½ red onion, sliced thin
1½ ground turkey
4 scallions, chopped fine
¼ cup chopped fresh cilantro
2 tablespoons unsalted butter, melted and cooled
1 tablespoon Asian chili-garlic sauce
12 slider hamburger buns, toasted if desired
½ teaspoon table salt
¼ teaspoon pepper
2 teaspoons vegetable oil, divided
Ingredients
¼ cup creamy peanut butter
2 tablespoons fish sauce, divided
5 teaspoons packed brown sugar, divided
1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes), divided
½ English cucumber, sliced thin
½ red onion, sliced thin
1½ ground turkey
4 scallions, chopped fine
¼ cup chopped fresh cilantro
2 tablespoons unsalted butter, melted and cooled
1 tablespoon Asian chili-garlic sauce
12 slider hamburger buns, toasted if desired
½ teaspoon table salt
¼ teaspoon pepper
2 teaspoons vegetable oil, divided
Why This Recipe Works
Lean turkey was the perfect base for these bold mini burgers, and we mixed scallions, cilantro, chili-garlic sauce, and lime right into the patties for a blast of spicy tang. Our simple peanut sauce complements these flavorful burgers with a hint of salt from fish sauce and a touch of sweetness from brown sugar, and using creamy peanut butter makes this traditional sauce easy to replicate at home. For crisp, bright crunch, we created a cucumber salad that makes a perfect topping—as long as you can resist eating it right out of the bowl while the burgers grill.
Before You Begin
Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, or the burgers will be tough.
Instructions
- Whisk peanut butter, 4 teaspoons fish sauce, 1 tablespoon sugar, and 3 tablespoons lime juice in bowl until smooth; set aside until ready to serve. (Sauce should have consistency of ketchup; if it seems too thick, add water in small increments as needed to adjust consistency.)
- Combine cucumber, onion, remaining 2 teaspoons fish sauce, remaining 2 teaspoons sugar, and remaining 2 tablespoons lime juice in second bowl; set aside until ready to serve.
- Break ground turkey into small pieces in large bowl. Add scallions, cilantro, melted butter, chili-garlic sauce, and lime zest and gently knead with hands until well combined.
- Cut sides off 1‑quart zipper-lock bag, leaving bottom seam intact. Divide turkey mixture into twelve portions (about 2½ ounces each), then roll each portion into balls. Working with 1 ball at a time, enclose in split bag. Using clear pie plate (so you can see size of patty), press ball into even 4‑inch patty. Remove patty from bag and transfer to baking sheet. Cover and refrigerate patties until ready to cook.
- Arrange bun bottoms on platter. Season patties with salt and pepper. Heat 1 teaspoon oil in 12‑inch nonstick skillet over medium heat until just smoking. Using spatula, transfer 6 patties to skillet. Cook patties until well browned, 2 to 3 minutes per side. Transfer sliders to prepared bun bottoms, tent with aluminum foil, and set aside while cooking remaining patties. Wipe skillet clean with paper towels. Repeat with remaining 1 teaspoon oil and 6 patties. Top sliders with peanut sauce, cucumber salad, and bun tops. Serve.
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