Feta Sun-Dried Tomato Turkey Burger Sliders

Feta, sun-dried tomatoes, and turkey. I don't know why I didn't realize I've made something similar to this in the past. I guess when you try a different recipe for every meal, some of them are bound to overlap - especially when they feature my favorite ingredients. If you've ever tried The Ultimate Meatloaf Sammie or the infamous 50,000 Burger, then you are sure to love these sliders. While the recipes are quite similar, the preparation and condiments are different so I thought it deserved its own NuM NuM post. These little sliders would make great party food and I think all things served in "mini-me" versions always please a crowd - or maybe just pleases me :D

While the burgers were full of flavor, I wasn't really a fan of the slider buns. While they were cute to look at, they were really dense so we removed some of the crumb and turned our sliders into turkey cups, which gave a better burger to bread ratio. These are also delicious topped with Trader Joe's Cheddar Jalapeno Pub Cheese which is HIGHLY ADDICTING if you wanted to forgo the aioli! Enjoy!

Feta Sun-Dried Tomato Turkey Burger Sliders
Adapted from Picky Palate
Makes about 10 sliders

1 Tablespoons extra virgin olive oil
10 oz ground turkey
1/4 Cup + 1 tbs crumbled feta cheese
2.5 tbs sun-dried tomatoes, jarred in olive oil, drained and finely chopped
1/4 Cup+1 tbs fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Garlic Powder with Parsley

Sun-Dried Tomato Aioli
1/4 Cup mayonnaise
1 Tablespoons sun-dried tomatoes, packed in olive oil, drained finely chopped
Baby hamburger buns or dinner rolls, split and warmed (Trader Joe's slider buns)
1/2 Cups fresh baby spinach leaves

1. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Make a test patty and cook and check for seasonings. I had to add more garlic powder and S&P. Using a heavy duty baking sheet, remove meat from bowl and pat it down into a square using the baking sheet as your guide to about ¾-inch thick. Using a 2 inch cookie cutter cut out meat. Or you can also use a 1/4 cup measuring cup and shape into little patty’s and place onto a cookie sheet. Once all are formed, place under broiler and cook to 165. To broil burgers, turn the broiler to high in stove and let it heat up for a few minutes. Put the patties on the broiling pan and position the pan about 4 to 5 inches below the broiler. Flip the burgers once the first side gets brown, maybe about three minutes. Cook until the inside reaches the desired temperature. Or you can cook these on a grill or skillet using the 1 tbs of EVOO.

2. Toast buns then place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of toasted warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat.


Jennifurla said...

Sounds good to me, plus removing some of the bread helps in the calorie department for sure!