Sunday dinner: Thai turkey sliders with peanut sauce

For a Sunday dinner, take turkey to another level. These palm-of-your-hand-sized sliders are tasty!

We’ve taken turkey to another level for Sunday dinner! This recipe for Thai turkey sliders with peanut sauce is a fun and satisfying meal to serve at the end of the weekend. There are great flavors in the sliders themselves, like cilantro and chopped veggies, but the real treat is the slightly spicy peanut sauce that tops these patties. Your family will love them!

Thai turkey sliders with peanut sauce recipe

Serves 4-6

Ingredients:

For the peanut sauce

• 1/4 cup, plus 1 tablespoon smooth peanut butter
• 2 tablespoons rice vinegar
• 1-1/2 tablespoons low-sodium soy sauce, more as needed
• 1/4 teaspoon red pepper flakes
• 1-1/2 tablespoons vegetable or sesame oil
• 1/3 cup water
• 2 teaspoons sweet chili sauce

For the sliders

• 1 pound ground turkey
• 1/3 cup diced carrot
• 1/3 cup diced yellow bell pepper
• 2 garlic cloves, minced
• 1 tablespoon cilantro, minced
• 2 teaspoons soy sauce
• 1/2 teaspoon ground black pepper
• Dash of red pepper flakes
• 2 tablespoons olive oil
• 12 small slider buns
• 1/2 cucumber, very thinly sliced
• 1 large carrot, shredded

Directions:

For the peanut sauce

1. Mix all the ingredients together until smooth. To thin the sauce, add more water (and to thicken, add a bit more peanut butter). Taste and adjust the seasonings as needed. Set aside.

For the sliders

1. In a large bowl combine the ground turkey, carrot, bell pepper, garlic, cilantro, soy sauce, black pepper and red pepper flakes. Use your hands to thoroughly mix the ingredients together.
2. Shape the turkey mixture into 3-inch patties, about 1-inch-thick.
3. Add the olive oil to a large skillet over medium heat. When hot, add about half the patties. Make sure there is enough room in the pan so the sliders cook.
4. Cook for about 4 minutes, then flip and cook for another 4 minutes, or until done. The FDA notes that a safe internal temperature for ground turkey is 165 degrees F, as measured by a food thermometer.
5. Cook the remaining patties.
6. Spread the peanut sauce on the bottom half of each bun, add a patty, top with a few cucumbers and shredded carrot and drizzle with a bit more of the peanut sauce before topping with the bun.
7. Serve immediately.

Slide into Sunday dinner with this recipe!

More Sunday dinner recipes

Skillet chili pie
Chicken tortilla pie
Pulled chicken sandwiches