Wednesday, March 7, 2012

Southwest Turkey Sliders

Pinterest was again the inspiration for our meal planning when Melissa saw a photo of Turkey and Avocado Sliders.

It got her to think about how we could make our own turkey sliders recipe. And that's when things sort of fell into place.

We had fallen in love with Cybros: The Sprouted Bakehouse in Waukesha recently. The 7-grain dinner rolls would serve as our delivery vessel. And, around the same time, Cabot Cheese was kind enough to send us some of their cheese, and we thought their chipotle cheddar would work wonderfully in a Southwest sliders recipe.

We topped it off with some snack crackers for a bit of a texture variation, 1 egg for maximum binding effect and Penzeys toasted minced onions for a flavor punch.

The result: A juicy, spicy but well-rounded turkey slider, with a hearty 7-grain roll, creaminess from the avocado, and topped off with the chipotle cheddar.

Southwest Turkey Sliders
makes 8 to 10

1 1/4 pound ground turkey
8 to 10 crushed snack crackers
2 tablespoons ketchup
1 egg
dashes of hot sauce
dashes of Worcestershire sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 1/2 teaspoons toasted minced onions
1 teaspoon salt
1/4 teaspoon pepper
8 to 10 Cybros 7-grain dinner rolls
1/2 avocado, sliced
1/2 tomato, sliced

1. In a large bowl, mix the ground turkey, snack crackers, ketchup, egg, hot sauce, Worcestershire sauce, cumin, chili powder, garlic powder, toasted minced onions, salt and pepper together.

2. Form mixture into patties, no more than 3 inches long (or other length, depending on the buns or rolls you use).

3. Cook sliders on griddle for about 3 to 5 minutes per side.

4. Top sliders with a slice or two of avocado and a slice of tomato, and serve on a dinner roll or bun.

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