Nutritional info per serving:
· 1 tablespoon peanut or vegetable oil
· 2 pounds ground turkey (not lean)
· 1 large egg
· 1/3 cup plain breadcrumbs
· 3 scallions, thinly sliced
· 1 tablespoon Asian fish sauce
· Large pinch crushed red pepper flakes
· Kosher salt and freshly ground black pepper
· 1/4 cup hoisin sauce
· 24 thin slices of cucumber (from 1 small cucumber)
· 1 cup 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 cup unsalted dry-roasted peanuts, coarsely chopped
· Sriracha sauce, optional
1. Special equipment: a 10-by-15-inch broiler-safe rimmed baking sheet
2. Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Brush a 10-by-15-inch broiler-safe rimmed baking sheet with the oil.
3. Put the turkey, egg, breadcrumbs, scallions, fish sauce, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the prepared baking sheet, and press them into an even layer. Score the meat into 24 even squares, cutting down almost all the way. Brush the top with the hoisin sauce. Broil until the meat is browned and glazed and registers 165 degrees F on an instant-read thermometer, 8 to 9 minutes.
4. Carefully pour off any excess liquid from the cookie sheet. Rescore the meat into 24 sliders, then follow the score lines with a spatula to divide. Top each slider with a cucumber slice and a cilantro leaf.
5. While the sliders are cooking, arrange the lettuce, remaining cilantro, carrots, onions and lime wedges on a serving platter. Put the peanuts and Sriracha if using in small serving bowls. Slide a spatula in the pan and let guests build their sliders with their desired toppings.
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