Remember a while back we were doing Help the Student event, and I received this guest post from Jenny at Picky Palate? Well I had to bring this one back because when I actually made these I thought I was never going to stop raving about them. Then I thought to myself, wouldn’t this be a HUGE idea for a super bowl party. They are different, delicious and down right simple to prepare.
This turkey burger has minimal ingredients with massive flavor. You may have to shop around to find the right slider buns of your choice. My only piece of advice is to try and find a bun that is not tough and hard to bite through. You know what I mean right? Sometimes you get rolls that you feel like you are chewing on the sole of your shoe. With those you will have a problem keeping the burger in tact. A fresh soft roll is the way to go.
Hope you try Jenny’s little sliders.
I cooked these burgers right on the stove top in a large skillet. Was just too lazy to fire up the grill. By all means, grill them if you’d rather. If you are a feta fan, beware…you could quite possibly eat many of these
- 2 Tablespoons extra virgin olive oil
- 1 lb ground turkey
- 1/2 Cup crumbled feta cheese
- 1/4 Cup sun-dried tomatoes, jarred in olive oil
- 1/2 Cup fresh baby spinach leaves, chopped
- Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley
- Baby hamburger buns or dinner rolls, split and warmed
- 2 Cups fresh baby spinach leaves
Sun-Dried Tomato Mayonnaise
- 1 Cup mayonnaise
- 2 Tablespoons sun-dried tomatoes, packed in olive oil, drained
- Heat oil into a large skillet over medium heat.
- Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl.
- Mix until just combined. Form 1/4 Cup little patty’s and place onto a cookie sheet.
- Once all are formed, place batches in hot skillet.
- Cook for 3-4 minutes per side or until golden brown and cooked through.
- Place mayonnaise and tomatoes into a bowl; mix to combine.
- Spread over insides of warm rolls.
- Layer bottom roll with spinach and the burger.
- Close with top roll and eat
Makes about 12 little sliders
Zesty Tip: To speed things up – feel free to make these ahead of time and let them sit in your fridge. You could prep them the night before and then you can cook them off once you get home. If you want to reheat them, I like to add a little drop of water on the burger before putting it in the microwave.
Freestyle Variation: Some people may not have access to sun dried tomatoes or kosher salt and garlic salt with parsley. It is OK if you are missing those ingredients as the burgers will still turn out and taste great. Don’t be disappointed if you find a recipe and you do not have all the ingredients – stay positive and improvise.
Alright, I am outta here but remember this. It is Friday so keep smiling. Enjoy the big game on Sunday if you like football and if not…. just eat lots. Be on the lookout for my article in the upcoming release of the G! Magazine. It is titled: Ad Hoc Dining: Don’t think about it – just eat it! such my style. Have a great weekend.