Satay Sliders

by Rachael Ray Show Staff 8:00 AM, October 14, 2009

Aired October 14, 2009

Serves Serves 4
3/4 cup rice wine vinegar
1/4 cup sugar
1/4 cup fresh mint leaves, finely chopped
1/3 seedless cucumber, chopped into 1/4-inch dice
1/2 small red onion, chopped
1/2 small red bell pepper, chopped into 1/4-inch dice
1 pound ground chicken or pork
3 tablespoons tamari, aged soy sauce, eyeball the amount
1/4 cup smooth peanut butter, softened in microwave 20 seconds on high
2 large cloves garlic, finely chopped or grated
1 inch ginger root, peeled and finely chopped or grated
A handful of chives, finely chopped
Black pepper
1 tablespoon vegetable oil
8 slider buns, such as Pepperidge Farm brand or 8 small dinner or brioche rolls, split
1 cup shredded cabbage

In a small pot over medium-high heat, place the vinegar and sugar; heat to a low boil to dissolve sugar into the vinegar. Turn off heat and stir in the mint.

Combine chopped cucumber, onion and red pepper in a bowl, and pour hot vinegar over the top. Stir to combine and let stand, stirring occasionally.

In a large mixing bowl, combine the ground meat with the tamari, peanut butter, garlic, ginger, chives and black pepper. Form an even mound of meat, score it into 4 equal portions and from each portion form 2 patties, about 3 inches in diameter each.

Heat vegetable oil in a cast-iron or nonstick skillet over medium-high to high heat. Add the patties and cook 3-4 minutes on each side, until golden and firm.

To serve, place a little shredded cabbage on the bun bottoms, top with the patties, some cucumber relish and the bun tops.