Shiitake-Chicken Sliders

Name: Shiitake-Chicken Sliders
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 18 sliders.
Ingredients: 1/3 cup rice vinegar; 4-1/2 teaspoons sugar; 1-1/4 cups thinly sliced cucumber; BURGERS:; 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; SPICY PEANUT SAUCE:; 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

TOTAL TIME: Prep: 35 min. Grill: 10 min. YIELD: 18 sliders.

My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. —Julie Hession, Las Vegas, Nevada

Ingredients

1/3 cup rice vinegar
4-1/2 teaspoons sugar
1-1/4 cups thinly sliced cucumber
BURGERS:
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
SPICY PEANUT SAUCE:
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.

Nutrition Facts

1 slider: 246 calories, 11g fat (3g saturated fat), 51mg cholesterol, 504mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 14g protein