Loaded with protein and veggies, these Southeast Asian-inspired sliders are perfect for a hungry crowd. Be sure to buy regular ground turkey, not lean: The mix of dark and white meat has more flavor. You can prepare the meat mixture on the cookie sheet a few hours ahead, refrigerate and cook just before serving. Let your guests choose their toppings (but suggest a squeeze of lime juice – our tasters loved it!).
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 8 servings (3 sliders per person) |
Ingredients
- 1 tablespoon peanut or vegetable oil
- 2 pounds ground turkey (not lean)
- 1 large egg
- 1/3 cup plain breadcrumbs
- 3 scallions, thinly sliced
- 1 tablespoon Asian fish sauce
- Large pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1/4 cup hoisin sauce
- 24 thin slices of cucumber (from 1 small cucumber)
- 1 cup loosely packed cilantro leaves and tender stems
- For serving:
- 24 large Bibb 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
Instructions
- Special equipment: a 10-by-15-inch broiler-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 the oil.
- Put the turkey, egg, breadcrumbs, scallions, fish sauce, red pepper 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 165 degrees F on an instant-read 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 cilantro leaf.
- While the sliders are cooking, arrange the lettuce, remaining cilantro, 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.
Nutrition Facts
| Calories | 270 |
| Total Fat | 14 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 100 milligrams |
| Sodium | 550 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2 grams |
| Sugar | 4 grams |
| Protein | 26 grams |
Reviews
This was delicious. We actually served on slider buns but I feel like next time I’d just stick to the lettuce wraps or make the meat thicker than instructed to get a better ratio of meat to bread. I loved the toppings and it was easy to do, and a great prep ahead sort of meal for company!
This recipe was just perfect as it is. Definitely a keeper, love the flavor.
This was a big hit. The only changes I made were adding 1 tsp og fresh ginger to the turkey mix and had the carrots in a tsp of rice wine vinegar. I then grilled the the burgers. Delicious w the spicy aioli.
Cannot wait to try it !
Great recipe!!! Family loved it. Toppings you can dress these up with are almost unlimited. For one sauce we mixed the Sriracha with some sour cream, it went great with these. This will definitely always be in the rotation. Very quick and easy to prepare.
LOVED these! We substituted coconut flakes for the breadcrumbs to be gluten free. Coconut added a really nice flavor. Made them last week and again tonight. Thanks for sending me the “push” on my phone.