- 1 Tbsp vegetable oil
- 2 lbs ground turkey (not lean)
- 1 large egg
- 1/3 C plain breadcrumbs
- 3 scallions (thinly sliced)
- 1 Tbsp Asian fish sauce
- Large pinch crushed red pepper flakes
- Kosher salt & freshly ground black pepper
- 1/4 C hoisin sauce
- 24 thin slices cucumber (from 1 small cucumber)
- 1 C loosely packed cilantro leaves and tender stems
For serving:
- 24 large Bibb lettuce leaves
- 1 medium carrot, shredded
- 1/2 small red onion, thinly sliced
- Lime wedges
- 1/4 C unsalted dry-roasted peanuts, coarsely chopped
- Place oven rack 4 to 5 inches from the heating element, and preheat the broiler. Brush a 10×15 inch broiler-safe rimmed baking sheet with oil.
- Put the turkey, egg, breadcrumbs, scallions, fish sauce, red pepper flakes, 1/2 tsp salt, and a few grinds of black pepper in a large bowl. Mix gently, just enough to mix evenly. Press the mixture in an even layer on baking sheet. Score the meat into 24 even squares, cutting almost all the way through. Brush with hoisin sauce. Broil until browned (about 8-9 minutes).
- Carefully pour off extra liquid from sheet. Rescore the meat into 24 sliders, then follow the lines with a spatula to divide. Top each slider with a cucumber slice and cilantro leaf.
- While the sliders are cooking, arrange the lettuce, remaining cilantro, carrots, onions and lime wedges on a serving platter. Put the peanuts in small serving bowl. Then let your family and guests build their sliders.