Turkey Sliders With Sweet Potato Buns Recipes

TURKEY SLIDERS WITH SWEET POTATO "BUNS"

Steps:

• In a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons drippings. Set skillet aside. Combine bacon with next 8 ingredients until well mixed; cover and refrigerate at least 30 minutes., Preheat oven to 425°. Cut sweet potatoes into 20 slices about 1/2 in. thick. Place slices on an ungreased baking sheet; bake until sweet potatoes are tender but not mushy, 30-35 minutes. Remove slices; cool on a wire rack., Heat skillet with reserved drippings over medium-high heat. Shape turkey mixture into slider-sized patties. Cook sliders in batches, 3-4 minutes on each side, taking care not to crowd skillet. Add a pinch of shredded cheddar after flipping each slider the first time. Cook until a thermometer reads 165° and juices run clear., To serve, place each slider on a sweet potato slice; dab with honey Dijon mustard. Cover with a second sweet potato slice. Pierce with toothpick.

SWEET POTATO BUNS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.

ASIAN TURKEY SLIDERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray.
• Combine turkey, 3/4 cup bread crumbs, green onions, egg, soy sauce, brown sugar, ginger, and garlic in a bowl; mix well.
• Pour remaining bread crumbs into a shallow bowl. Roll turkey mixture into sixteen 1 1/2-inch balls with wet hands and coat in bread crumbs. Flatten gently between your palms to create a patty and place on the baking sheet.
• Bake in the preheated oven until cooked through and no longer pink in the center, 20 to 25 minutes.
• Stir mayonnaise and teriyaki sauce together in a bowl. Season with sugar.
• Serve turkey sliders on Hawaiian dinner rolls with a small amount of mayo-teriyaki sauce.