Prep 20 mins
Cook 40 mins
"Years ago, I wrote a recipe for curry turkey burgers that remains a favorite in my family and among my readers - they mention it to me in passing often. This recipe is a try at not necessarily topping it but at least rivaling it. The 3-inch patty size makes these sliders fun for parties or as a snack-attack supper." --Rachael Ray
- 1 1⁄2 lbs ground turkey breast
- 4 thin scallions, finely chopped
- 1 inch knob ginger, grated
- 1 garlic clove, grated
- 1 small red chili pepper, seeded and finely chopped (substitute 1 jalapeno if unavailable)
- 1 tablespoon ground coriander (a palmful)
- 1 tablespoon grill seasoning
- 1 egg yolk
- 1 tablespoon vegetable oil or 1 tablespoon canola oil
- 8 small crusty rolls, 3-inch diameter
FOR THE THAI SATAY SLAW
- 1 tablespoon crunchy peanut butter or 1 tablespoon smooth peanut butter
- 1 tablespoon soy sauce
- 1⁄3 cup store-bought sweet chili sauce or 1⁄3 cup combine 2 tablespoons honey, 1 tablespoon rice wine vinegar and 1 tablespoon hot sauce
- 1⁄2 red bell pepper, thinly sliced
- 1⁄4 seedless cucumber, peeled and cut into thin strips
- 1⁄4 cup iceberg lettuce, shredded
- 1⁄2 cup basil, shredded
- Combine meat, scallions, ginger, garlic, chili pepper, coriander, grill seasoning, egg yolk, salt and pepper in a bowl and form 8 small patties, each abut three inches in diameter.
- Heat a large nonstick skillet with oil over medium-high heat and cook patties 4 minutes on each side.
- While the patties cook, lightly toast the rolls and make the slaw: In a small mixing bowl, loosen the peanut butter in the microwave for 20 seconds then whisk in the soy sauce, either sweet chili sauce or honey, rice wine vinegar and hot sauce. Toss the red bell pepper, cucumber, lettuce and basil with the dressing.
- Place patties on bun bottoms and top with slaw salad and bun top. Serve with chips.