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Course: Mains
Keyword: Game Day, Healthy, Meats, Sandwiches, Summer, Turkey, Turkey Sliders

Turkey Sliders

Turkey sliders on skull-patterned tablecloth.
ACTIVE TIME: 25 minutes
TOTAL TIME: 55 minutes
Yield: 12 burgers
Turkey is probably the most American of meats, but when it comes to the most American sandwich (the burger), beef trumps turkey due to the presence of umami, the flavor associated with glutamic acid.
By adding three umami-centric ingredients — Parmesan cheese, mushrooms, and miso — you can make ground turkey into a burger you'll actually want to eat.
This recipe originally appeared in EveryDayCook.
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Savory Greek Yogurt Dip

  • 1 quart plain Greek yogurt
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 teaspoon ground cumin or smoked paprika
  • 1 teaspoon grated lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Turkey Sliders

  • 1 tablespoon olive oil
  • 2 large portobello mushrooms, stems and gills removed, finely chopped
  • 1/2 teaspoon kosher salt
  • 1 pound ground dark turkey meat
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon brown miso paste, at room temperature
  • 12 dinner rolls, sliced
  • Savory Greek Yogurt Dip
  • Lettuce
  • Tomato slices
Turkey sliders on skull-patterned tablecloth.
ACTIVE TIME: 25 minutes
TOTAL TIME: 55 minutes
Yield: 12 burgers

Procedure

  • Make the savory Greek yogurt dip: Combine the yogurt, parsley, mint, cumin, lemon zest, salt, and pepper in a medium bowl. Transfer to an airtight container, cover, and refrigerate for up to 10 days.
  • Make the sliders: Heat a 10-inch cast-iron skillet over high heat, then add the olive oil, mushrooms, and salt. Saute until the mushrooms are soft and golden, approximately 5 minutes. Remove from heat and let cool.
  • Thoroughly combine the turkey, Parmesan, miso, and cooled mushrooms using a potato masher, or, better yet, your fingers. Divide the mixture into balls a little bigger than the size of a ping-pong ball. Cover and refrigerate for at least 30 minutes.I usually do this overnight.
  • Return the skillet to medium heat. Flatten the turkey balls so that they're quite thin, about 2 1/2 inches in diameter. Arrange the patties in the skillet, making sure they aren't touching. Cook for 2 minutes, or until browned, then flip and cook for another 2 minutes. Flip again for 1 minute and one final time for 1 minute, for a total of 6 minutes of cooking time.
  • Transfer the patties to a platter. Place the buns, cut-side down, in the skillet. Cover and cook for 2 minutes, or until brown. Dress a bun bottom with the Savory Greek Yogurt Dip; top with a patty, then lettuce, a tomato slice, and a bun top.
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