I love this flavorful, spiced up version of turkey sliders. These are great on the grill but you can also do them on a cook top. Look for dark meat turkey so the burgers don’t taste dry. Yes dark meat is higher in fat than white meat, but not by much, and the taste alone will win you over. Or if you can find it, try ground lamb in place of the turkey.
If you can’t find slider buns in the grocery store, this recipe works equally well with a nice crusty baguette or wrap them in butter lettuce leaves. Extra burgers can be frozen for a quick meal later on.
Moroccan-Spiced Turkey Sliders
From the kitchen of Chef Tse
1/4 cup nonfat Greek yogurt
1 teaspoon fresh lemon juice
2 teaspoons Dijon mustard
Hot sauce, optional
Salt and pepper
1 pound ground dark meat turkey
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon grated white onion
Zest of 1 medium lemon
2 teaspoons chopped cilantro
2 medium yellow peppers, seeded and sliced
1 small white onion, peeled and sliced
2 teaspoons olive oil
8 slider buns
2 cups mixed greens
In a small bowl, mix together cilantro, yogurt, lemon juice, a couple drops of hot sauce and salt and pepper to taste.
In a medium bowl, mix together turkey, turmeric, salt, paprika, cumin, onion and lemon zest. Form into small, flat patties about 2 ounces each.
Toss peppers and onion slices with 1 teaspoon olive oil and salt. Brush cut side of buns with remaining olive oil.
Grill peppers and onions until edges begin to brown, about 3 minutes. Grill buns until toasted. Sear burgers 30 seconds per side. Move burgers to cooler part of grill until cooked through, another 1 to 2 minutes. Let burgers rest on a plate, turning occasionally, 2 minutes.
Spread yogurt sauce on both sides of buns. Top bottom bun with burger patty, peppers and onions and mixed greens.
Nutritional information per 2 sliders:
Calories: 340; fat: 8g; sodium: 771mg; carbohydrate: 35g; fiber: 6g; protein: 31g
About the Author
Chef Tse Richmond has a love affair with food—one that goes beyond lifting a fork to her lips. Through videos, classes, farmer’s market tours and unique recipes, her job is to inspire people to buy and cook with seasonal ingredients; understand and care about the origins of food; and cook with confidence. Chef Tse studied cuisine and pastry at Le Cordon Bleu Paris, then completed a grueling internship at Le Restaurant Guy Savoy, a three Michelin-star restaurant. She also studied pastry at the internationally famous Pierre Hermé. Che Tse now manages three Providence cafes: Café West, Vinnie’s and Apple A Day at Providence St. Vincent Medical Center.More Content by Tse Richmond