1/4 one English cucumber, thinly sliced, then cut in half, about ½ cup
1/2 cup thinly sliced yellow onion
2 tsp sesame seeds
1 lb ground turkey
2 tbsp grated fresh ginger
1 tbsp grated garlic
1 tsp reduced-sodium soy sauce
1/4 cup finely chopped water chestnuts
1/4 cup green onions, finely sliced, about 2 onions
1 tbsp sesame oil
1/2 tsp red pepper flakes
1/4 cup panko breadcrumbs
1-2 tsp Canola oil for frying
1 head of butter lettuce
hot sauce, such as sriracha (optional)
sriracha mayo (optional)
1 sliced green onion
1 lime cut into 6 wedges
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.
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.
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