1/4one English cucumber, thinly sliced, then cut in half, about 1/4 cup
1/2cupthinly sliced yellow onion
Sliders
2tspsesame seeds
1lbground turkey
2tbspgrated fresh ginger
1tbspgrated garlic
1tspreduced-sodium soy sauce
1/4cupfinely chopped water chestnuts
1/4cupgreen onionsfinely chopped, about 2 onions
1tbspsesame oil
1/2tspred pepper flakes
1/4cuppanko breadcrumbs
1egg
1-2tspCanola oil for frying
To Serve
1head of butter lettuce
Sesame seeds
Hot saucesuch as sriracha (optional)
Sriracha mayooptional
1Limecut into 6 wedges
1green onion, sliced
Instructions
To make the quick pickled slaw
In a large bowl, mix together rice vinegar, water, salt, sugar, sesame oil and garlic.
Add in the coleslaw mix, cucumber and yellow onion. Stir until well coated. Cover with plastic wrap and let sit at room temperatures for at least an hour. Stir every 20 minutes or so.
To make the sliders
Preheat the oven to 350 degrees F. Line a baking sheet with parchment and set aside.
To toast the sesame seeds, place a small skillet over medium-low heat. Add sesame seeds to the dry pan, and toss and stir until toasted, about 2 minutes.
In a medium bowl, gently mix together the turkey, ginger, garlic, soy sauce, water chestnuts, green onions, sesame oil, red pepper flakes, breadcrumbs and the egg. Form into small patties, about 2-3 tbsp of the turkey mixture each.
Add 1 tsp canola oil to a skillet and heat over medium. Once hot, add a few sliders and brown on each side. Do this in batches so you don’t crowd the pan. You will likely need to add 1 tsp of oil to the pan for each batch. The point of this step is just to brown the sliders to create flavour, not to cook them through.
Place on the prepared baking sheet and bake for 15 mins or until internal temperature reaches 165 degrees F.
To Serve
Place each slider on a lettuce leaf along with 2 tbsp coleslaw and 1/8 tsp sesame seeds. In addition, top with whatever your heart desires, such as 1 tsp sriracha mayo, a generous squeeze of hot sauce (about 1 tsp), ½ tsp sliced green onions and a squeeze of lime.