Spicy Lime Pattaya Peanut Chicken Sliders with Sweet Sambal Citrus Mayo, and Roasted Ginger Green Papaya Slaw

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I love Thai food, exotic places, and mini burgers!These Thailand inspired sliders is my way combining all three. Pattaya is an exotic city in Thailand, located on the east coast of the Gulf of Thailand. Pattaya is also the center fo the Pattay-Chonburi Metropolitan Area. A Taste of Thai Peanut Satay Sauce is Thailands signature sauce. Fresh roasted peanuts are slowly simmered with coconut milk, herbs and exotic spices to create this delicious Thai sauce. This sauce can be used as a marinade, dipping sauce, condiments, basting; The possibilities are endless! These Thailand inspired sliders are filled with sweet, spicy, saucy Thai flavors-a combination that will take you on a exotic Thailand adventure!


Sweet Sambal Citrus Mayo:

3/4 cup mayonnaise with olive oil

1 tablespoon sambal oelek sauce

1 tablespoon lime juice

1 tablespoon lemon zest

1 teaspoon Thai Sweet Red Chili sauce (prefer A Taste of Thai)


2 pounds fresh ground chicken

3 tablespoons peanut satay sauce (prefer A Taste of Thai)

1/3 cup chopped green scallions

1/2 teaspoon roasted ground ginger (prefer McCormick Gourmet collection)

3 cloves of garlic, finely minced

1/4 cup fresh Thai basil, finely chopped

1 tablespoon Thai red curry paste (prefer A Taste of Thai)

1 tablespoon lime juice

1 tablespoon fish sauce

2 tablespoons balsamic seasoned rice vinegar

1 tablespoon brown sugar

1 tablespoon Thai Garlic Chili Pepper Sauce (prefer A Taste of Thai)

Roasted-Ginger Green Papaya Slaw:

1/4 cup fresh lime juice

1 tablespoon pure olive oil

2 tablespoons balsamic seasoned rice vinegar

1 1/2 tablespoons Thai Fish Sauce (prefer A Taste of Thai)

1 teaspoon Asian Spiced Sea Salt (prefer McCormick)

1/2 teaspoon sambal oelek sauce

1 tablespoon sugar

2 teaspoons Thai sweet red chili sauce (prefer A Taste of Thai)

1/2 tablespoon peanut satay sauce (prefer A Taste of Thai)

1 teaspoon roasted ground ginger (prefer McCormick Gourmet Collection)

1/4 cup chopped fresh Thai basil

1/4 cup chopped fresh parsley

1 cup peeled green papaya peeled and shredded

1 cup finely shredded red cabbage

1 cup jicama, julienned

1/3 cup carrots, julienned

Other ingredients:

2 tablespoons vegetable oil, for brushing on grill rack

1/2 cup peanut satay sauce, for basting (prefer A Taste of Thai)

12 Kings Hawaiian Sweet Dinner Rolls or mini burger buns


To make the mayo, combine all of the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the burgers.

To make patties, combine all of the ingredients in a large bowl. Handling the ground chicken as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.

To make slaw: whisk the lime juice, olive oil, seasoned rice vinegar, Thai Fish Sauce, Asian spiced sea salt, sambal, sugar, sweet chili sauce, peanut satay sauce, ginger, basil, and parsley in a small bowl. Combine the green papaya, red cabbage, jicama, and carrots in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside.

Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until chicken is fully cooked and internal temperature reads 165 F., about 4 to 6 minutes on each side. During the last few minutes of cooking, baste the patties equally with the peanut satay sauce and place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the sliders, spread the cut sides of the buns with equal portions of the mayo. On each bun bottom, place a chicken patty and equal portions of the slaw. Add the bun tops and serve. Makes 12 sliders to serve 6, prep time: 1 hour, grilling time: 10 minutes