Chicken satay sliders

We had Rachael Ray's satay sliders for dinner this week. They have a spicy, Asian flavor- delicious! The original recipe had lots of options/substitutes, so I noted below where I made changes.

Satay Sliders
Yield: 8 sliders

Sauce:
1/2 cup chunky peanut butter (I used creamy)
1/4 cup apple juice, apple cider or pineapple juice (I used pineapple)
3 tablespoons Tamari (I used regular soy sauce)
1 tablespoon Asian chili sauce, or 1/2 teaspoon sriracha (I used sriracha)

Sliders:
1 1/2 pounds ground chicken or turkey (I used ground chicken)
2 scallions, finely chopped
2 cloves garlic, grated or finely chopped
1 piece (1 1/2 inches) fresh ginger, grated or finely chopped
salt and pepper
vegetable oil, for coating
8 slider sized soft rolls

Toppings:
shredded cabbage or iceberg lettuce
sliced chile peppers, such as fresnos
thinly sliced radishes (Yuck- skipped these)
mint or cilantro leaves (I used mint)

Preheat an outdoor grill or a grill pan to medium-high.

Mix the meat with the green onion, garlic and ginger. Season with salt and pepper. Divide the meat and portion into 8 patties. Coat each with a small amount of vegetable oil. Grill, turning once, until cooked through – 6 to 8 minutes.

In the meantime, heat the peanut butter in the microwave to soften, or in a small pot over medium heat. Stir in the juice, tamari/soy sauce and sriracha.

When the burgers are cooked through, serve them on the buns with a generous amount of satay sauce and your desired toppings.