Taco Turkey Burger Sliders Recipes

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Shape into four patties., In a large skillet, cook burgers in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 165° and juices run clear., Sprinkle with cheese. Serve on buns with salsa and sour cream.

Steps:

• Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes.
• Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside.
• Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties.
• Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side.
• To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls.

Steps:

• Mix together the turkey, parsley, cumin, paprika, garlic, shallots and egg yolk in a large bowl. Sprinkle with salt and pepper and mix. Divide the turkey mixture into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2 inches wide.
• Heat the oil in a pan and cook the burgers until a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.
• Serve the burgers on the mini buns with the lettuce, tomato and onions. Garnish with mayonnaise, mustard and ketchup to your liking.

Steps:

• Add the turkey, onion, chili powder, garlic power, salt, coriander, cumin and pepper to a bowl and stir until combined. Shape the mixture into 4 burgers and refrigerate for 30 minutes.
• Heat the oil in a cast-iron skillet over medium-high heat. Add the burgers and cook for about 5 minutes; flip and cook until the internal temperature registers 165 degrees F, another 4 to 5 minutes, topping the burgers with the cheese in the last 2 minutes.
• Transfer the burgers to the buns and top with tortilla chips, pickled jalapenos, pico de gallo and guacamole.

Steps:

• Heat greased grill pan on medium heat.
• Open 4 buns; place, cut sides down, on hot grill pan. Grill 1 to 2 min. or until lightly toasted.
• Meanwhile, process remaining bun in food processor until fine crumbs form; place in medium bowl. Add turkey, egg, taco seasoning and 1 cup cheese; mix just until blended. Shape into 4 (1/2-inch-thick) patties.
• Remove toasted buns from grill pan; set aside. Add turkey patties and peppers to pan. Grill 8 to 10 min. or until burgers are done (165°F) and peppers are crisp-tender, turning burgers after 5 min. and stirring peppers occasionally.
• Top burgers with remaining cheese; grill 1 min. or until melted.
• Fill buns with burgers and peppers.

Steps:

• Add all ingredients to a large bowl and combine with a fork (don't over mix).
• Scoop out turkey mixture by rough 1/3 cup onto wax paper lined cookie sheet, adjust as needed. You should end up with 8 equal mounds.
• Form each mound into a patty.
• Cook in a skillet over medium heat or grill, approximately 4 minutes on each side or until cooked through (completely opaque in center).
• Serve with your favorite toppings on an Arnold Sandwich thin.
• FREEZING DIRECTIONS: with patties equally spaced on cookie sheet, place into freezer for about an hour.
• Once solid, place each burger in its own zip lock bag.
• Place all burgers in a gallon zip lock bag or air tight container and store in the freezer.
• Place frozen patties in refrigerator to thaw overnight or during the day, or sit out on the counter an hour or so before dinner (they thaw pretty quickly).
• Cook as directed above.

Steps:

• Preheat the oven to 400 degrees.
• Combine the turkey, oats, onion, pepper, Worcestershire sauce, and seasoning in a large bowl; gently mix. Shape into 12 (2 inch) burgers.
• Heat the oil in a large skillet over medium heat. Cook the burgers 5 minutes per side or until browned and cooked through.
• Meanwhile, split the rolls and lightly toast in the oven. Place the burgers on the toasted rolls. Top with tomato and spinach. Spread dressing on the top bun. Serve warm.