Asian Turkey Sliders with Cilantro mayo and slaw

I had a goal to get my readers as many “tailgating” recipes as possible before Sunday.  Admittedly, life sometimes gets in the way of my hopes and dreams…  ooops, I meant to say, recipe goals LOL.  But this week, I was able to put these together, pretty quickly by the way.  I think they’d be a great addition to your game day party platter.  You can absolutely put them together the day before or early morning and grill them off as you need them. It doesn’t take very long to cook them through.  I like to grill them on medium low heat to keep the turkey moist. 

Ingredients:

1-2 lbs ground turkey breast

2 tsp freshly grated ginger

3 cloves grated garlic

3 Tbs teriyaki sauce

3 Tbs soy sauce

1 large egg

¼-1/2 cup breadcrumbs.  Just enough to bind the mixture.

1 Tbs onion powder

Black pepper (soy sauce has enough sodium, no need to add additional salt)

Dash crushed red pepper

3 whole scallions chopped

1 cup any thick teriyaki marinade. I like Soy Vay Hoisin Garlic.

Bakery Dinner Rolls

Mayonnaise

1 cup mayo

1 lime

Bunch cilantro

2 scallions chopped

Slaw – From SimplyRecipes.com

1 Tbsp creamy peanut butter

6 Tbsp vegetable oil

1/2 teaspoon toasted (dark) sesame oil

4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)

4 cups thinly sliced cabbage (Napa, green, purple, or a combination)

1/2 cup grated carrots

1/4 cup toasted, salted, shelled, peeled peanuts

Zest and juice of 1 lime

Chopped fresh cilantro

Thinly sliced green onions or chives

Slaw:

I found this recipe on Simply Recipes
.  The only change I made was I added the zest and juice of a lime. Here is her recipe:

1 Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)

2 Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.

3 In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.

Mayo:

Mix the mayo, cilantro, scallions and zest and juice of one lime.  Refrigerate

Sliders:

Mix all slider ingredients in large bowl.  Use your hands to gently incorporate all ingredients.  Try not to overwork the meat mixture.  Once mixed, begin making small patties a little larger than the size of your dinner rolls.  Lay out on baking sheet. Brush one side of the sliders with marinade, turn and brush the other side. 

Grill the sliders on medium low and continue to baste with the marinade on both sides.  The sliders should be cooked to at least 165 degrees.  I also served these with sweet potato fries (the frozen kind!)