Turkey Burger Sliders

Trying out some new recipes from a new cookbook (a gift from my in-laws, Thanks!) This is the first time I've ever bothered making sliders instead of full sized burgers but It's always nice to try something different. Of course you could just make these into 4 full sized quarter pound patties if you want. A nice tasty, and healthier, alternative to cheeseburgers. The Wife and I enjoyed them a lot with a side of Italian Oven Fries.

This recipe is adapted from The Chew Cookbook from the show on ABC. Click here to see/watch the recipe http://beta.abc.go.com/shows/the-chew/recipes/Turkey-Sliders-Clinton-Kelly. In my adaptation I dropped the egg white, added some cheese for extra flavor, reduced the onion and toasted the buns and cooked the patties in BUTTER!!! 

Makes 8 Sliders or 4 Quarter Pounders

Ingredients:

1 Lb       Ground Turkey
1/2        Yellow Onion, Grated (about 1/2 Cup)
2 Tbs      Dijon Mustard
1            Egg Yolk
1/2 Cup  Panko Bread Crumbs
1/4 Cup  Romano Cheese, Grated (or Parmesan, Asiago or another hard, dry cheese)
1 tsp      Cumin
1/2 tsp   Salt  
1/4 tsp   Pepper 

8 Potato Buns, Slider Buns, Dinner Rolls etc

Directions:

• In a medium mixing bowl lightly beat the Yolk then add the Turkey, Mustard, Cumin, Romano, Onion, Salt & Pepper. 
• Add some of the Bread Crumbs and begin to mix until combined. Add more bread crumbs as necessary for the mixture to be cohesive. Don't over mix!
• While you let the mixture sit melt some Butter on medium heat in a skillet and toast your Buns. Once toasted remove buns and wipe out the skillet with paper towels.

Mmm... Toasty Buns!

• Heat oil on medium heat in the skillet while you shape the mixture into 8 equal patties. Once the oil is hot add a bit of butter to the skillet and swirl the oil and butter together. Put the patties in the pan and leave them alone for 4 minutes. Season the top with extra salt & pepper. Then, turn them over and give them (at least) 4 minutes on the other side. 
• Note: It's very important that the turkey gets fully cooked to 165 F. Use a meat thermometer or cut into one of the sliders. There should be NO pink and the juices should be clear. Don't worry about over cooking them, the grated onion and breadcrumbs will make sure they stay juicy. 

Before

After

• Spread the buns with Mayo, Ketchup and Dijon and top with tomato and lettuce. You may need to toothpick the sliders together.

Oven Fries Recipe Coming Soon!

YUM!

Spaghetti al Limone

Time for another easy, yet impressive, delicious weeknight pasta dish. All you'll need to make this dish is a few simple ingredients and a little trick. This is the first time I've tried this recipe and it came out really good. This is definitely going to be something we make often from now on. 

As usual this recipe comes from America's Test Kitchen. Click here to watch the video recipe. I love their show, books and sites and so should you!

If you like this recipe definitely check out my Pesto Alla Trapanese post, also from ATK.

Sic Parvis Magna - Greatness from small beginnings

• Zest and juice 1-2 lemons, mince 1 medium shallot and grate 1 oz of Parmigiano Reggiano (about 1/2 cup grated). You can do this as you bring the water to a boil and/or as the pasta cooks.
• Boil 4 quarts of water, seasoned with 1 TB Salt. Don't over salt the water. Boil 1 LB of Pasta according to box directions. I prefer thin spaghetti.
• Before you drain the pasta reserve 1 1/2 cups of the pasta cooking water AND at least a 1/4 more for later. This starchy pasta water is an important ingredient, don't skip this step!
• Return empty pot to stove on medium heat. Add 1 TB Olive Oil and 1 minced Shallot. Cook for 2 minutes; stir occasionally. 
• Pour in the 1 1/2 cups reserved pasta water and 1/4 Cup Heavy Cream. Simmer for 2 minutes. Make sure you use cream and NOT half and half or milk. The cream balances the lemons acidity and helps coat the pasta.
• TURN OFF THE HEAT. Quickly add your cooked pasta, 3 Tbs Olive Oil, 2 Tsp Lemon Zest, 1/4 Cup Lemon Juice, 1 Oz Parmigiano Reggiano and 1/2 Tsp Black Pepper. Toss to combine, then cover and let sit for 2 minutes. 
• Add up to an additional 1/4 cup of pasta water if you want a thinner sauce. Add Salt & Pepper to taste. Top with chopped fresh basil and some more grated parmigiano. Serve immediately with bread. 

Quick. Easy. Delicious.

For another great pasta dish check out my Pesto Alla Trapanese post, also from America's Test Kitchen.

More great pasta recipes from America's Test Kitchen.