Thanksgiving Turkey Sliders |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To keep these hot, set out the buns assembly line-style and have a friend add toppings after you place the patties. Ingredients:
4 garlic cloves, minced |
3 tablespoons butter |
3/4 pound large assorted mushrooms such as cremini and shiitake, tough stems removed, sliced |
1/2 yellow onion, sliced into rings |
1 1/2 teaspoons kosher salt, divided |
1/2 teaspoon pepper, divided |
2 pounds ground turkey |
1/2 cup chopped red onion |
2 tablespoons chopped fresh thyme leaves |
1 1/2 tablespoons chopped fresh sage leaves |
3/4 cup mayonnaise, divided |
16 slider rolls or soft dinner rolls, split |
cranberry mustard |
2 cups lightly packed baby arugula leaves |
Directions:
1. Cook garlic in butter in a large frying pan over medium-high heat until fragrant. Stir in mushrooms and yellow onion and sauté until mushrooms are nicely browned, about 8 minutes. Season with 1/4 tsp. salt and 1/8 tsp. pepper. Set aside.
2. Mix together remaining salt and pepper, turkey, red onion, herbs, and 1/4 cup mayonnaise in a bowl. Shape into 16 patties about 3 in. wide, pressing a dimple into middle of each (this helps them cook evenly).
3. Heat grill to high (450° to 550°). Brown rolls on cut sides until toasted, about 1 minute. Oil cooking grates, using a wad of oiled paper towels and tongs. Cook patties until grill marks appear on both sides, turning once, 5 to 6 minutes total.
4. Reheat mushroom mixture over high heat and assemble burgers: about 1 tbsp. cranberry mustard on bottom of each roll, then arugula, patties, and mushroom mixture. Spread tops of rolls with a little mayonnaise and set on burgers.
5. Note: Nutritional analysis is per 2-slider serving.
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