Turkey Butter Burger Sliders Recipes

TURKEY BUTTER BURGER SLIDERS

Steps:

• In large skillet, melt 1 tablespoon butter over medium heat; add onions.
• Cook 10 minutes or until onions are golden brown. Add water. Cover.
• Cook 10 minutes or until onions are very soft, stirring occasionally.
• Divide ground turkey into 12 equal balls. Press 1 teaspoon butter into each ball. Shape into patties.
• Place in large skillet over medium-high heat. Cook 8 minutes covered, turning twice and internal temperature reaches 165°F. as measured by meat thermometer. Always cook to well-done.
• Top each patty with two cheese pieces.
• Place lettuce on bottom halves of buns. Top with onion mixture and patties; replace bun tops.

TURKEY BURGER SLIDERS WITH VIDALIA ONION-TOMATO JAM

Steps:

• Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes.
• Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside.
• Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties.
• Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side.
• To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls.

TURKEY BURGER SLIDERS

Steps:

• Mix together the turkey, parsley, cumin, paprika, garlic, shallots and egg yolk in a large bowl. Sprinkle with salt and pepper and mix. Divide the turkey mixture into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2 inches wide.
• Heat the oil in a pan and cook the burgers until a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.
• Serve the burgers on the mini buns with the lettuce, tomato and onions. Garnish with mayonnaise, mustard and ketchup to your liking.

MINI TURKEY BURGERS

Steps:

• In a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add turkey, cheese, and onion. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 tablespoons each).
• In a large nonstick skillet, heat oil over medium heat. Cook patties until browned and cooked through, about 5 minutes per side. Serve on rolls with lettuce, tomatoes, ketchup, and mustard, if desired.