It’s nearing the end of July, and we all know what that means. The agendas are getting booked! Meaning some people (most people…including myself) are swamped with personal appointments, reunions and all sorts of fun festivities. My schedule has been crazy, but I haven’t forgotten to nourish one of the most important things: my appetite.
A couple weeks ago, I turned over a pound of ground turkey into 10 tasty little sliders! Is it just me, or do you not get that gross feeling after eating 3 to 4 sliders as opposed to eating one giant burger (even if it equates to the same amount of meat)? It’s all in my head, and I’ll continue to let that thought live there!
Since you can’t purchase burger buns in 2-packs, mini burgs are definitely the way to go – especially when you’re only feeding two.
To make these babies even more irresistible, a big dollop of guac does the trick by adding a refreshing zing to the sliders. My sister introduced me to a hot sauce that has the perfect balance of sweet and heat: Valentina Salsa Picante in Extra Hot. It takes the guacamole to the next level and I can’t get enough of it.
And the next next best thing? Ooey, gooey cheese… right… in… the… middle! Oh, yes I did.
- --Turkey Burgers--
- 1 lb ground turkey (93% lean/7% fat)
- 1 egg
- 1/4 cup plain breadcrumbs
- 1 stalk of green onion, finely chopped
- 1 Tbsp steak seasoning
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 4 grinds of Himalayan sea salt
- 5 slices pepper jack cheese (cut in half = 10 pieces)
- 10 slider buns
- 2 small avocados
- 3 Tbsp red onion, minced
- 1/2 small tomato, minced
- 1/4 cup cilantro, minced
- 1 tsp hot sauce
- 2 grinds Himalayan sea salt
- 1/2 tsp garlic powder
- Juice from half a lemon
- A pinch of sugar
- In a medium bowl, combine ground turkey, egg, breadcrumbs, green onions and seasoning. Mix well, but avoiding over-mixing. Form into 10 small turkey burgers (slightly larger than a golf ball), flatten and place a piece of pepper jack cheese in the middle, and roll back up into a burger. Place on a parchment lined baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
- Heat olive oil in a grill pan over medium-high heat. Cook burgers for about 4 mins on each side. Set aside.
- For the guacamole, combine avocados, red onion, tomato, cilantro, hot sauce, salt, garlic powder, lemon and sugar. Smash with a fork until smooth -- a little less if you prefer chunky. Refrigerate until ready to use.
- Assemble -- and accompany with your favorite condiments (lettuce, tomato, pickles, ketchup, mustard).