Shiitake-Chicken Sliders

Name: Shiitake-Chicken Sliders
Ingredients: 1/3 cup rice vinegar; 4-1/2 teaspoons sugar; 1-1/4 cups thinly sliced cucumber; 1/2 pound sliced fresh shiitake mushrooms; 1 tablespoon canola oil; 3 garlic cloves, minced; 1 tablespoon minced fresh gingerroot; 3 tablespoons reduced-sodium soy sauce; 2 teaspoons sesame oil; 1/3 cup green onions; 1/2 teaspoon kosher salt; 1/2 teaspoon crushed red pepper flakes; 2 pounds ground chicken; 1 cup water; 1/2 cup creamy peanut butter; 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon cornstarch; 1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce; 18 dinner rolls, split and toasted

21 ingredients

6 steps

Ingredients

1/3 cup rice vinegar
4-1/2 teaspoons sugar
1-1/4 cups thinly sliced cucumber
1/2 pound sliced fresh shiitake mushrooms
1 tablespoon canola oil
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/3 cup green onions
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 pounds ground chicken
1 cup water
1/2 cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
18 dinner rolls, split and toasted

Directions

1

In a small bowl, combine the vinegar and sugar. Add cucumber and toss to coat; set aside.
2

In a large skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute longer. Remove from the heat.
3

In a large bowl, combine the soy sauce, sesame oil, onions, salt, pepper flakes and mushrooms. Crumble chicken over mixture and mix well. Shape into 18 patties.
4

Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 165° and juices run clear, 3-4 minutes on each side.
5

For sauce, in a small saucepan, combine the water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and chili sauce until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes.
6

Serve burgers on rolls with sauce and sliced cucumber.