Complete your backyard barbecue with these adorably flavorful sliders from Roger Mooking.
1 medium onion, peeled
2 lbs lean ground turkey
2 tbsp fresh sage, finely chopped
2 tbsp grated Parmesan
2 tsp kosher salt
1/2 tsp freshly ground black peppercorns
3 tbsp olive oil
For Slider Assembly:
16 slider buns
2 cups baby kale
6 Campari® tomatoes, thinly sliced into 24 rounds
extra-virgin olive oil for finishing tomatoes
kosher salt and black pepper to taste
Using a box grater, coarsely grate peeled onion. Transfer grated onion onto two layers of paper towel and gently squeeze out excess liquid. You should be left with approximately 1/4 cup of grated onion. In a large mixing bowl, combine grated onion with ground turkey, chopped fresh sage, Parmesan, salt and pepper. Using your hands, quickly and thoroughly mix to combine. Try not to overwork the mixture; it will result in a tough burger. Using your hands, scoop 1/4 cup portions for each patty; gently form each patty about 3 1/2 wide and 1/2 inch thick. (Patties will shrink quite a bit as they cook, so overshoot the size of your buns by an inch or so!) Place patties on a tray or 2 large plates as you work. Mixture makes about 16 patties.
Preheat a cast iron pan over medium high heat. Lightly season patties with salt and pepper. Add small amount of olive oil to pan and in batches of 3-4, sear patties until golden brown, about 3 minutes per side. Once patties are nicely seared and cooked through, transfer to a clean tray to rest about 2 minutes.
To assemble sliders, spread mayo on bottom bun, and both mustard and mayo on top bun. Place a small amount of baby kale on bottom bun, then top with rested turkey patty. Top patty with two overlapping tomato slices. Lightly season tomato slices with salt and pepper and a quick drizzle of extra virgin olive oil. Top with other half of bun.
Place patties in pan, and let them be until ready to flip. Avoid pressing down; you’ll lose all the good juicy flavors!