If you like turkey burgers, you’ll like these turkey sliders. Heck, even if you don’t like turkey burgers, you may still swoon to these diminutive turkey sliders seeing as the smaller size ensures they require less time over the heat, which in turn means there’s less chance of them drying out. And everyone knows that the number one complaint of folks who don’t care for turkey burgers is that they’re too dry. Incidentally, number two is that they’re bland, but this recipe doesn’t suffer from that woe, either. Nope, not with this feisty blend of southwestern spices. (I sorta feel like I should yell “Bam!” right about now.)–Renee Schettler Rossi
LC Don't Knock Diminutive Note
Sometimes the diminutive form of anything, just by virtually of being smaller, seems lesser not just in stature but in worth. We’d beg to differ with this notion. So would these turkey sliders, who put up their most compelling argument when you make them and try them.
Southwestern Turkey Sliders Recipe
- Quick Glance
- 30 M
- 30 M
- Makes 12 sliders
- 2 pounds ground turkey (preferably a blend of thigh and breast meat)
- 1/2 cup minced red onion
- 1/4 cup minced scallion, white and green parts
- 1 or 2 serrano chiles, minced
- 2 large egg whites, whisked
- 1 1/2 tablespoons Emeril’s Southwest Essence spice blend
- 1 teaspoon ground cumin
- 1 tablespoon Worcestershire sauce
- 12 mini burger buns or small soft dinner rolls, warmed
- 1 cup grated Cheddar cheese
- 12 small lettuce leaves
- 12 slices tomato
- 1 cup thinly sliced red onions
- 1 avocado, peeled, pitted, and thinly sliced
- Store bought or homemade mayonnaise
- 1. Preheat a grill to medium-high.
- 2. In a large bowl using your hands, gently but thoroughly combine the ground turkey, red onion, scallion, chile, egg whites, spice blend, cumin, and Worcestershire. Divide the mixture into 12 equal portions and shape them into 12 small burgers, each about 3 1/2 inches wide.
- 3. Place the burgers on the grill and cook, flipping once, until the turkey is just barely done and an instant-read thermometer inserted into the center registers 165°F (74°C), about 3 minutes per side.
- 4. Serve the burgers on the mini buns or rolls and set out the cheese, lettuce, tomato, sliced red onion, avocado, mayonnaise, mustard, and ketchup so everyone can dress their burgers to their liking.
Hungry for more? Chow down on these:
Southwestern Turkey Sliders Recipe © 2009 Emeril Lagasse. Photo © 2009 Steven Freeman. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!