Sweet and Sassy Turkey Sliders |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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These will be a perfect addition to your holiday parties. They are sweet with a touch of heat. The heat can be adjusted by either using or removing the seeds in the Serrano peppers or a combination. The seeds and membrane is where the heat is located. Both the patties and onions can be prepared ahead, warmed and assembled as your guests arrive. Ingredients:
12 ounces ground turkey |
1/2 cup unseasoned breadcrumbs |
1/4 cup red onion, finely chopped |
1 egg, beaten |
1 tablespoon worcestershire sauce |
1/4 teaspoon salt |
1/2 teaspoon poultry seasoning |
24 dinner rolls (i used king hawaiian.) |
2 medium size red onions, sliced thin |
1 tablespoon olive oil |
salt and pepper, to taste |
1 (10 ounce) jar blackberry all-fruit spread or 1 (10 ounce) jar blackberry jam, seedless |
3 tablespoons balsamic vinegar |
1/2 teaspoon liquid smoke |
3 tablespoons tomato paste |
5 serrano peppers, finely chopped |
Directions:
1. Mix all ingredients for the burgers together. Form into 24 equal patties. Place on top of a broiler pan so any fat will fall through. Baste with Sassy Sauce and bake at 375 degrees for about 5 to 6 minutes. Turn, baste and cook an additional 5 to 6 minutes.
2. To caramelize the onions, place them on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper to taste. Mix well and place in a preheated 400 degree oven for about 45 minutes, stirring once or twice.
3. To prepare the sauce, In a medium size saucepan combine the jam, balsamic vinegar, liquid smoke, tomato paste and peppers. Cook over medium heat until jam has melted. Reduce slightly, divide the sauce in half and use half to baste burgers. The remaining half will be used as a dressing for the sliders. Please note: If the sauce becomes to thick during standing, stir in a small amount of water and reheat.
4. To assemble sliders: Split dinner rolls in half, top each with a burger, caramelized onions and a teaspoon or so of the reserved sauce.
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