I love cute food. Anything small is just more fun to eat. And who doesn’t love a good slider? They’re normally the first food to go at a cocktail party. The food everyone is huddled around the kitchen door waiting for the waiter to bring out on his tray then…ATTACK.
Also, it’s the freakin weekend! A long weekend at that. So you know what that means.
Lots and lots of BBQ’s. Burgers, dogs, and grilling galore.
I’m making these.
This recipe was actually inspired by my brother-in-law. He
called texted me (who calls anymore), asking for suggestions to make a flavorful turkey burger. All you have to do is mention the word burger and I’m immediately in the mood. So I raided my kitchen for anything yum to throw into my own turkey burger and poof, the zucchini apple turkey slider was born.
- 1 pound ground turkey meat
- 1 medium zucchini (grated and liquid squeezed out (about 1 cup))
- 1 small apple (grated (about 1 cup))
- 1 egg (lightly beaten)
- 1 heaping tablespoon apricot preserves
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 – 1 cup bread crumbs
- Cheddar cheese
- Mini burger buns
- 1) In a large bowl add the turkey meat, zucchini, apple, egg, apricot preserves, salt, pepper, garlic powder, and onion powder. Break up the meat mixture using a fork being careful not to over mix. You want the ingredients to be just combined. Using a fork to mix will help keep the mixture light. Add the breadcrumbs starting with 3/4 cup and add more as necessary. If the mixture seems too wet, add a little more breadcrumbs until it’s just dry enough to come together and form patties.
- 2) Using a spoon or an ice cream scooper, take about 1/4 cup of the mixture and form into small patties. At this point you can put them in the fridge until you’re ready to grill, or use right away.
- 3) Spray and preheat the grill. Cook patties 6-8 minutes on each side. If you are adding cheese, add the cheese the last 1-2 minutes of cooking until melted. Serve on a bun spread with ketchup and topped with arugula.
I’ll take ten.