Ingredients
1/3 cup rice vinegar4-1/2 teaspoons sugar1-1/4 cups thinly sliced cucumberBURGERS:1/2 pound sliced fresh shiitake mushrooms1 tablespoon canola oil3 garlic cloves, minced1 tablespoon minced fresh gingerroot3 tablespoons reduced-sodium soy sauce2 teaspoons sesame oil1/3 cup green onions1/2 teaspoon kosher salt1/2 teaspoon crushed red pepper flakes2 pounds ground chickenSPICY PEANUT SAUCE:1 cup water1/2 cup creamy peanut butter2 tablespoons brown sugar2 tablespoons rice vinegar2 tablespoons reduced-sodium soy sauce1 tablespoon cornstarch1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce18 dinner rolls, split and toasted
Preparation
In a small bowl, combine the vinegar and sugar. Add cucumber and toss to coat; set aside.
In a large skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute longer. Remove from the heat.
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.
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.
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.
Serve burgers on rolls with sauce and sliced cucumber.
