Always check the labels of the products you use.
Method
- 1
Sauce. Whisk together 65 g smooth peanut butter, 4 tsp fish sauce, 1 tbsp light brown sugar and 3 tbsp lime juice until smooth, loosening with a little water to ketchup thickness.
- 2
Slaw. Mix ½ sliced cucumber, ½ sliced red onion, 2 tsp fish sauce, 2 tsp light brown sugar and 2 tbsp lime juice in a small bowl.
- 3
Meat. Break up 680 g turkey mince and knead in 4 chopped spring onions, 4 tbsp chopped fresh coriander, 30 g melted and cooled unsalted butter, 1 tbsp chilli-garlic sauce and 1 tsp finely grated lime zest.
- 4
Form. Shape the mixture into 12 balls of about 57 g, place each inside an opened zip-top freezer bag and press with a pie dish into a 10 cm patty; chill on a tray.
- 5
Season. Season the patties all over with ½ tsp salt and ¼ tsp ground black pepper in total.
- 6
Fry. Heat 1 tsp vegetable oil in a large non-stick frying pan over medium until just smoking, cook 6 patties for 2-3 min per side until well browned and the centre reaches 74 °C on an instant-read thermometer; place on bun bottoms and cover with foil.
- 7
Repeat. Wipe the pan and repeat with the remaining 1 tsp oil and patties.
- 8
Assemble. Top each slider with the peanut sauce, cucumber salad and bun top, then serve straight away.
Storage
These sliders are best served fresh, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
28.4 g protein for 516 kcal = 5.5 g per 100 kcal, so protein gives about 22% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 4.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 219 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
8.1 g per serving
16.2 % of the 50 g daily maximum · 32.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 small bowls
- whisk
- large bowl
- zip-top freezer bag, sides cut open
- clear glass pie dish or flat plate
- baking tray
- large non-stick frying pan
- fish slice
- instant-read thermometer
- foil
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 516 kcal |
| Protein | 28.4 g |
| Carbohydrate | 40 g |
| of which sugars | 10.4 g |
| of which free sugars | 8.1 g |
| Fat | 27.7 g |
| of which saturates | 8.2 g |
| Fibre | 2.4 g |
| Salt | 2.82 g |
Protein per 100 kcal
5.5 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
