Shiitake-chicken sliders

I must have been hungry when I saved this one, because this is not something I would normally think sounds that good. I don’t love peanut based sauces and neither does Eric. But apparently there was a time when this did sound good, and so who knows, maybe it will come in handy.

Side note- Eric will never go for chicken burgers, so these would definitely be made with beef in my house.

What you’ll need:

1/3 cup rice vinegar
4 1/2 tsp sugar
1 1/4 cup thinly sliced cucumbers
Burgers
1/2 lb sliced shiitake mushrooms
1 Tbsp canola oil
3 cloves garlic, minced
1 Tbsp minced fresh ginger root
3 Tbsp reduced sodium soy sauce
2 tsp sesame oil
1/3 cup green onions
1/2 tsp salt
1/2 tsp crushed red pepper flakes
2 lb ground chicken
Spicy peanut sauce
1 cup water
1/2 cup creamy peanut butter
2 Tbsp brown sugar
2 Tbsp rice vinegar
2 Tbsp reduced sodium soy sauce
1 Tbsp cornstarch
1 Tbsp sriracha
18 dinner rolls

1. Combine vinegar and sugar. Add cucumbers and toss to coat, set aside
2. In a skillet, sauté mushrooms in canola oil until tender. Add garlic and ginger, cook 1 minute. Remove from heat.
3. Combine soy sauce, sesame oil, onions, salt, pepper flakes, and the mushrooms. Crumble chicken over mixture. Mix well. Shape into 18 patties
4. Grill the patties on greased grill grate, covered over medium heat until thermometer reads 165 degrees, about 3-4 minutes each side.
5. For sauce, in saucepan combine water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and sriracha until smooth. Bring to a boil, cook and stir until the sauce thickens, about 2 minutes.
6. Assemble and serve