A tangy cucumber-cabbage slaw adds tasty brightness to this turkey slider recipe. Lemongrass, garlic and sriracha sauce give juicy turkey patties an unmistakably delicious flavor that makes for a perfect starter or side dish.
Recipe yields 12 servings
In a medium bowl, combine the cabbage, cucumber, 1/2 teaspoon of the sugar, 2 tablespoons of the vinegar and the oil. Season with black pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Meanwhile, in a saucepan, combine the carrots, remaining 1/2 teaspoon sugar, remaining 2 tablespoons vinegar and 1/4 cup water. Bring to a boil over high heat and cook for 30 seconds, or until the sugar has dissolved. Remove from heat and let cool for at least 10 minutes. Drain before using.
In a medium bowl, combine lemongrass, scallions, garlic, turkey, cumin and sriracha; season with the salt and pepper to taste. Mix gently to combine. Form turkey mixture into twelve 1/2-inch-thick patties.
Heat a grill to medium-high heat and grill sliders about 5 minutes on each side, or until cooked through. (Alternately, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side.)
Serve the burgers in the rolls, topped with the carrots and with the slaw on the side.