Turkey Sliders – Never thought I would actually be making this in my kitchen. Sliders or burgers has always beef as the protein but with a pretty high red meat consumption in the house along with cold days where the grill can’t be fired up, I figured to try this recipe by Alton Brown. I am actually starting to like ground turkey a lot, most of the time Pat thinks it’s ground chicken in his meatballs or Thai stir fry 🙂 Sounds like I am feeding a kid.
This taste different from the usual sliders I have had and the more I taste it, the more I want it. So much so, that a recipe that feeds 6 only feeds 2 people! Now, I usually make some sweet potato fries to fair along and it has been a staple in the house.
Yields : 12 Sliders
Prep time : 40 mins
Cook Time: 6-10 mins
- 1 lb ground turkey
- 2 Portobello mushroom or 6 cremini mushroom, finely chopped
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 2 tablespoon finely grated Parmesan cheese
- 1 tablespoon miso paste (room temp)
- Mayo, lettuce and tomato slices to dress the babies
- 12 slider buns
- In a skillet over medium-high heat, heat olive oil, mushroom and salt until mushrooms are cooked. Set aside to cool.
- In a large mixing bowl, combine miso, parmesan,turkey and mushroom. Mix well with your hands.
- Form 12 balls from the meat mixture. Each roughly a little bigger than a ping pong ball.
- Allow to chill and marinate in fridge for at least 30 mins.
- Place skillet back on the stove over medium-high heat, flatten each ball over the skillet with your hands. Ensure they do not touch.
- Cook for a total of 6 mins – 2 on each side then 1 min each side after.
- Set the patties aside and wipe the skillet.
- Place slider buns, cut side down on the skillet and cover for 1.5- 2 mins.
- Remove buns, slap on mayo and assemble your sliders!
Recipe by Alton Brown’s Every Day Cook