Lightened-Up Asian Turkey Sliders
The recipe Lightened-Up Asian Turkey Sliders is ready in around 25 minutes and is definitely a spectacular dairy free option for lovers of Asian food. For $2.74 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 31g of protein, 8g of fat, and a total of 233 calories. This recipe serves 8. It works well as an affordable hor d'oeuvre. 245 people have tried and liked this recipe. A mixture of asian fish sauce, dry roasted peanuts, red pepper flakes, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. With a spoonacular score of 87%, this dish is spectacular. Asian Chicken Sliders, Asian Beef Sliders, and Crock-Pot Asian Sliders are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon Asian fish sauce
24 large Bibb lettuce leaves
1/3 cup plain breadcrumbs
1 medium carrot, shredded
1 cup loosely packed cilantro leaves and tender stems
24 thin slices of cucumber (from 1 small cucumber)
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
1 large egg
1/4 cup hoisin sauce
Kosher salt and freshly ground black pepper
2 pounds ground turkey (not lean)
Lime wedges
1/2 small red onion, thinly sliced
Large pinch crushed red pepper flakes
3 scallions, thinly sliced
Sriracha sauce, optional
1 tablespoon peanut or vegetable oil
Equipment:
baking sheet
broiler
oven
bowl
kitchen thermometer
spatula
frying pan
Cooking instruction summary:
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 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 a meat 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.
Step by step:
1. Special equipment: a 10-by-15-inch broiler-safe rimmed baking sheet
2. Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler.
3. Brush a 10-by-15-inch broiler-safe rimmed baking sheet with oil.
4. 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.
5. Brush the top with the hoisin sauce. Broil until the meat is browned and glazed and registers 165 degrees F on a meat thermometer, 8 to 9 minutes.
6. 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.
7. While the sliders are cooking, arrange the lettuce, remaining cilantro, carrots, onions and lime wedges on a serving platter.
8. 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 Information:
covered percent of daily need
