There are some days when I think that I might cut out posting on Saturdays – which would mean getting rid of Saturdays with Rachael Ray. I worry that you all get tired of hearing from me 6 days a week – or even 7 days like it’s going to be this week!! But then I try a recipe like this one, and realize that there is no way I want to give up my Rachael Ray day!!
These little sliders are so packed with flavor. I’m a huge fan of peanut butter based sauces, and I couldn’t get this recipe out of my head after I first saw it. Knowing that my husband isn’t a big fan of peanut butter in savory dishes, I had to wait until a night when I knew he wouldn’t be eating dinner, but it was so worth the wait. The burgers are perfectly spiced, then you have lots of crunch and a bit of heat from the toppings, and then the sauce – that is a might fine way to top a burger.
I do have to give a bit of a warning – the original recipe said to use 1 tablespoon of Asian chile sauce or sriracha. Ok, I understand the 1 tablespoon of the Asian chile sauce. But 1 tablespoon of sriracha? Does Rachael Ray have a tongue of steel? I was going to be using sriracha, and I knew that 1 tablespoon would have made this inedible for me. So I cut it down to about 1 teaspoon. And it was still H-O-T. Almost too hot to eat, but not quite. I would suggest starting off with 1/2 teaspoon, and if you want more heat, you can always add some more in.
Yes, Rachael Ray – I can’t give up my Saturday posts of your recipes, because they are just too darn good!!
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 8 sliders 1x
A Rachael Ray recipe for chicken or turkey sliders, topped with a peanut butter satay sauce
- 1/2 cup chunky peanut butter
- 1/4 cup apple juice, apple cider or pineapple juice
- 3 teaspoons tamari
- 1 tablespoon Asian chili sauce, or 1/2 teaspoon sriracha
- 1 1/2 pounds ground chicken or turkey
- 2 scallions, finely chopped
- 2 cloves garlic, grated or finely chopped
- 1 piece (1 1/2 inches) fresh ginger, grated or finely chopped
- salt and pepper
- vegetable oil, for coating
- 8 slider sized soft rolls
- shredded cabbage or iceberg lettuce
- sliced chile peppers, such as fresnos
- thinly sliced radishes
- mint or cilantro leaves
- Preheat an outdoor grill or a grill pan to medium-high.
- Mix the meat with the green onion, garlic and ginger. Season with salt and pepper. Divide the meat and portion into 8 patties. Coat each with a small amount of vegetable oil. Grill, turning once, until cooked through – 6 to 8 minutes.
- In the meantime, heat the peanut butter in the microwave to soften, or in a small pot over medium heat. Stir in the juice, tamari and Asian garlic sauce or sriacha.
- When the burgers are cooked through, serve them on the buns with a generous amount of satay sauce and your desired toppings.
- Recipe adapted from Every Day with Rachael Ray August 2011
Leave a Comment...