Shiitake-Chicken Sliders

• 1/3 cup rice vinegar
• 4-1/2 teaspoons sugar
• 1-1/4 cups thinly sliced cucumber
• 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
• 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

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 165u0b0 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.

rice vinegar, sugar, cucumber, shiitake mushrooms, canola oil, garlic, fresh gingerroot, soy sauce, sesame oil, green onions, kosher salt, red pepper, ground chicken, water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch, chili sauce, rolls

Taken from www.tasteofhome.com/recipes/shiitake-chicken-sliders/ (may not work)