Thai-Style Turkey Sliders with Peanut Sauce
Inspired by techniques from America's Test Kitchen.
These fragrant sliders draw on Thai flavours with minced turkey enriched by coriander and lime, finished with a silky peanut sauce and tangy cucumber.
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Method
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Equipment
- 2 small bowls
- whisk
- large bowl
- zip-top freezer bag, sides cut open
- clear glass pie dish or flat plate
- baking tray
- large non-stick frying pan
- fish slice
- instant-read thermometer
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 516 kcal |
| Protein | 28.4 g |
| Carbohydrate | 40 g |
| of which sugars | 10.4 g |
| of which free sugars | 8.1 g |
| Fat | 27.7 g |
| of which saturates | 8.2 g |
| Fibre | 2.4 g |
| Salt | 2.82 g |
Protein per 100 kcal
5.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Peanut sauce
- 65 g smooth peanut butter
- 4 tsp fish sauce
- 12 g light brown sugar about 1 tbsp
- 3 tbsp lime juice
Cucumber salad
- ½ cucumber, thinly sliced
- ½ red onion, thinly sliced about 60 g
- 2 tsp fish sauce
- 8 g light brown sugar about 2 tsp
- 2 tbsp lime juice
Sliders
- 680 g turkey mince (about 7% fat, not extra-lean breast)
- 4 spring onions, finely chopped
- 4 tbsp chopped fresh coriander
- 30 g unsalted butter, melted and cooled
- 1 tbsp chilli-garlic sauce
- 1 tsp finely grated lime zest
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 2 tsp vegetable oil, divided
To serve
- 12 slider buns, split and toasted if you like
- 1
Sauce. Whisk together 65 g smooth peanut butter, 4 tsp fish sauce, 1 tbsp light brown sugar and 3 tbsp lime juice until smooth, loosening with a little water to ketchup thickness.
- 2
Slaw. Mix ½ sliced cucumber, ½ sliced red onion, 2 tsp fish sauce, 2 tsp light brown sugar and 2 tbsp lime juice in a small bowl.
- 3
Meat. Break up 680 g turkey mince and knead in 4 chopped spring onions, 4 tbsp chopped fresh coriander, 30 g melted and cooled unsalted butter, 1 tbsp chilli-garlic sauce and 1 tsp finely grated lime zest.
- 4
Form. Shape the mixture into 12 balls of about 57 g, place each inside an opened zip-top freezer bag and press with a pie dish into a 10 cm patty; chill on a tray.
- 5
Season. Season the patties all over with ½ tsp salt and ¼ tsp ground black pepper in total.
- 6
Fry. Heat 1 tsp vegetable oil in a large non-stick frying pan over medium until just smoking, cook 6 patties for 2-3 min per side until well browned and the centre reaches 74 °C on an instant-read thermometer; place on bun bottoms and cover with foil.
- 7
Repeat. Wipe the pan and repeat with the remaining 1 tsp oil and patties.
- 8
Assemble. Top each slider with the peanut sauce, cucumber salad and bun top, then serve straight away.
Storage
These sliders are best served fresh, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
