Thai turkey sliders

I'm not normally home during the day when the Rachael Ray show is on, but I came home early today and saw this yummy recipe. I really like ground turkey, and it is so good for you too - I really need to try this one.

Thai Turkey Sliders
Yields: 4 servings

1 1/2 pounds ground turkey breast
4 thin scallions, finely chopped
1-inch knob ginger, grated
1 clove garlic, grated or finely chopped
1 small red chili pepper, seeded and finely chopped (substitute 1 jalapeño if unavailable)
1 tablespoon (a palmful) ground coriander
1 tablespoon grill seasoning
1 egg yolk
Salt and pepper
1 tablespoon vegetable or canola oil
8 small crusty rolls, 3-inch diameter

For the Thai Satay Slaw:
1 rounded tablespoon peanut butter, crunchy or smooth
1 tablespoon soy sauce
1/3 cup store-bought sweet chili sauce or combine 2 tablespoons honey, 1 tablespoon rice wine vinegar and 1 tablespoon hot sauce
1/2 red bell pepper, thinly sliced
1/4 seedless cucumber, peeled and cut into thin strips
1/4 head iceberg lettuce, shredded
1/2 cup basil, shredded or torn
1 bag exotic chips, such as Terra Brand (optional)

Combine meat, scallions, ginger, garlic, chili pepper, coriander, grill seasoning, egg yolk, salt and pepper in a bowl and form 8 small patties, each about three inches in diameter.
Step

Heat a large nonstick skillet with oil over medium-high heat and cook patties 4 minutes on each side.
Step

While the patties cook, lightly toast the rolls and make the slaw: In a small mixing bowl, loosen the peanut butter in the microwave for 20 seconds then whisk in the soy sauce, either sweet chili sauce or honey, rice wine vinegar and hot sauce. Toss the red bell pepper, cucumber, lettuce and basil with the dressing.

Place patties on bun bottoms and top with slaw salad and bun top. Serve chips or Lime Noodles alongside.

Lime Noodles
Yields: 4-6 servings

Salt
1 pound spaghetti or whole wheat spaghetti
2 tablespoons vegetable or canola oil
Zest and juice of 2 limes, divided
1 teaspoon red pepper flakes
1/4 cup chives, finely chopped
1/4 cup parsley, finely chopped
1/4 cup mint, finely chopped
1 tablespoon honey

Bring a large pot of water to a boil over high heat water for the pasta. Once boiling, salt the water and add the spaghetti. Cook to al dente according to package directions, reserving 1 cup starchy cooking liquid right before draining.

After you drop pasta and it has been cooking for 2-3 minutes, heat the oil in a large skillet over medium to medium-high heat. Add lime zest, red pepper flakes, chives, parsley and mint, cook 2 minutes then add in the reserved starchy cooking liquid.

Drain pasta, add to the pan and toss with honey and lime juice. Toss pasta 2 minutes to absorb juices and season with salt to taste.