Sliders! The new grill-less grilled burger!

Today's dictionary definition:

"Slider": a little hamburger.

Who thought of this? Obviously there was craziness in the air. Large chain restaurants may have gathered around trying to find a different name than "little hamburger" and started playing air hockey when they got hungry and thought the puck was also a little hamburger. Or maybe there is a technical reason. I don't really care. They're really good.

I mentioned that not eating beef takes a negative toll on my life sometimes (such as during O-Week in university when you either have to eat a gross beef burger or a gross veggie burger with visible peas and carrots in it or worse, a plastic looking tofu hot dog). But I have found that most things that traditionally require beef (meatloaf, pasta sauce, meatballs, etc) can easily replace beef with turkey instead. It is also supposed to be way healthier for you according to many health things which I have not checked out.

Sliders are no exception to the turkey awesomeness. Here is a basic recipe of my turkey sliders:

Ingredients:

-Ground Turkey
-Breadcrumbs
-Paprika
-Cayanne Pepper (skip this if you don't want them spicy)
-Garlic (both dried and wet minced are best for ultimate garlic taste)
-Onion Powder
-Dried Basil

-Slider Buns (or little dinner rolls if your grocery store is not hip with this little food trend, go Market Fresh! you overpriced evils!)

Directions:

Mix a little bit of the turkey with about a small handful of breadcrumbs (if you are using a full pack of ground turkey) and the desired amount of spices. When everything is all mixed with the small amount of turkey, mix the small amount with the rest of the turkey and make sure it's all mixed evenly.

Roll the meat into little balls a bit smaller than the buns you will be serving the sliders on and flatten them almost half as flat as you want them to be when you serve them (they will shrink hecticlly when you cook them).

…at this point, I left my meat patties in the fridge and waited until later to cook them. If you have time to prepare them in advance, this is probably best for adding more taste from the spices to the meat.

Put the buns in an oven or toaster oven and put them at a low temperature (maybe 275) so they can be toasted and served whent he patties are cooked).

Cook the patties on a frying pan at medium temperature until the the meat is fully cooked. Basically, you don't want to cut a piece in half and see them pink, like the raw meat. (Remember turkey cooks to be a little pink, so don't freak out if they're a little pink on the outside. You just want to make sure you see a colour change.) About 2 minutes per patty is probably good.

SERVE THE FOOD!


I put garlic mayo (my new favourite thing!), mango chutney and fresh mozzarella on my sliders, but you can dress them like you would a regular burger.

Go crazy!