Southwestern Style Turkey Sliders

I’m so excited for Opening Day at Miller Park, I can’t wait!  What a blast it’s gonna be for all of you lucky ducks who get to go.  I’ll be tuning in from home.  And that’s okay, because honestly it really is enough for me just knowing that thousands of folks will be out there, having a total blast tailgating in the parking lots, partying with fellow baseball fans, inhaling the smoky smell of charcoal and enjoying tasty food and clinking beer cups in celebration of the return of the Boys of Summer.

That was an exceedingly long sentence and I just know it’s only a matter of time before someone calls me out on it.

Calls me ‘out’.  Get it?  Baseball humor.

Anyway, if I was going to attend Opening Day at Miller Park, I would surely have a fun and festive spread to serve in the tailgate of my big white grocery-go-getter, and these sliders would be definitely be on the menu.

I tested this recipe on the DamFam last night and everyone LOVED them – naturally, No Thank You Boy made a face and took a pass, but whatever with him, I’m over it.    Two others are having leftovers in their lunch boxes today, so I consider that to be a pretty good review.

I only added one of the serrano peppers because I didn’t want things to get too spicy for the twerps, but toss both in if you can HANDLE the heat.  This recipe makes 12 baby burgers, but obviously make 6 regular sized patties if you choose.  Personally I feel that sliders are more fun to eat and they leave room in your belly for more snacks (and beers :-0) when you finally make it to your seats inside the ballpark.

A little friendly PSA:  I just checked the 10-day forecast.  They’re calling for 48 and showers, so pack an umbrella to keep your sliders dry.  LOL :-)

Have fun, go Brewers!

YIELDS:  12 sliders or 6 regular sided burgers
SOURCE:, recipe by Emeril Lagasse

2 lbs. ground turkey (Plainville Farms AFB Ground Turkey is on sale)
1/2  c. minced red onion
1/4 c. minced green onion
1 or 2 serrano peppers, minced (to taste)
2 egg whites (Sparboe eggs are on sale)
1 1/2 T. Emeril’s Southwestern Essence (see note)
1 t. ground cumin
1 T. Worcestershire sauce

1 c. grated cheese (ShurFine Shredded Cheeses are on sale)
12 mini burger buns or small soft dinner rolls, warmed
12 small lettuce leaves
12 slices tomato
1 c. thinly sliced red onions
1 avocado, thinly sliced

Spicy Mayonnaise, optional; recipe follows
Ketchup and mustard for serving  (Red Gold Ketchup and French’s Classic Mustard are on sale)

Preheat grill to medium high heat.

In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg whites, Essence, cumin and Worcestershire suace.  Divide the turkey into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2″ wide.

Place the burgers on the grill and cook until turkey is done and a thermometer inserted into the center registers 165 degrees (for me this was 4 minutes on one side and three on the other).

Top the burgers with the cheese and serve them on the mini buns with lettuce, tomato, red onions and avocado.  Garnish with condiments as desired.

For the Spicy Mayonnaise, place about 1/2 cup of mayonnaise in a small mixing bowl.  Add in a teaspoon or two of minced chilies in adobo sauce, a small squeeze of lime juice, and salt to taste.  Stir to combine; taste mayo.  Fiddle around with it until you have the heat where you want it.

**NOTE**  I couldn’t find the Emeril’s Southwest Essence.  I ended up swapping in equal amounts of his Rib Rub, which worked out fine.

Featured, Fresh, Frugal, Fabulous | March 29th, 2011