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Shiitake-Chicken Sliders

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Total Time
Prep: 35 min. Grill: 10 min.

By Taste Of Home Editorial Team

Recipe by Julie Hession, Las Vegas, Nevada

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 12, 2024

My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. —Julie Hession, Las Vegas, Nevada


Test Kitchen tips
  • Remember these the next time you need an appetizer.
  • While grilling these outdoors will give you a nice smoky flavor, you can easily cook them on an indoor grill, pan-fry them, or even cook them under the broiler.
    • Test Kitchen Approved

    Shiitake-Chicken Sliders

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    Prep Time 35 min
    Cook Time 10 min
    Yield 18 sliders

    Ingredients

    • 1/3 cup rice vinegar
    • 4-1/2 teaspoons sugar
    • 1-1/4 cups thinly sliced cucumber
    • BURGERS:
    • 1/2 pound sliced fresh shiitake mushrooms
    • 1 tablespoon canola oil
    • 3 garlic cloves, minced
    • 1 tablespoon minced fresh gingerroot
    • 3 tablespoons reduced-sodium soy sauce
    • 2 teaspoons sesame oil
    • 1/3 cup green onions
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon crushed red pepper flakes
    • 2 pounds ground chicken
    • SPICY PEANUT SAUCE:
    • 1 cup water
    • 1/2 cup creamy peanut butter
    • 2 tablespoons brown sugar
    • 2 tablespoons rice vinegar
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon cornstarch
    • 1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
    • 18 dinner rolls, split and toasted
    Text Ingredients

    Directions

    1. In a small bowl, combine the vinegar and sugar. Add cucumber and toss to coat; set aside.
    2. In a large skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute longer. Remove from the heat.
    3. In a large bowl, combine the soy sauce, sesame oil, onions, salt, pepper flakes and mushrooms. Crumble chicken over mixture and mix well. Shape into 18 patties.
    4. Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 165° and juices run clear, 3-4 minutes on each side.
    5. For sauce, in a small saucepan, combine the water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and chili sauce until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes.
    6. Serve burgers on rolls with sauce and sliced cucumber.

    Nutrition Facts

    1 slider: 246 calories, 11g fat (3g saturated fat), 51mg cholesterol, 504mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 14g protein

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