Friday, October 18, 2013
Spinach and Feta Loaded Turkey Sliders
Just because summer has come to a close doesn't mean burgers are done for the year! I think burgers loaded with hearty flavors are a perfect warm comfort food for these cooler temperatures. So, bust out that grill pan and let's get cooking.
Now, as much as I love the idea of packing burgers with every ingredient I can think of, I really don't like beef. Weird, I know. Probably un-American (which brings me to the fact that my second least-favorite-food is American cheese. Like probably under squid heads and stuff. Talk about not being a red-blooded American). So, the idea of American-cheese smothered burgers isn't really my style.
But THIS burger is all of my favorite things rolled into one: spinach, turkey, mushrooms, sundried tomatoes, caramelized onions, and roasted red peppers. These are so flavor-packed, you have to make them into tiny little sliders or your head might explode from rich flavor overload.
Of course I added spinach to the top (cereal is basically the only thing I don't cover in fresh spinach before I eat) and smothered the bun with pesto mayo. Holy sliders of America. Even the leftovers were amazing. I ate a patty over a bed of couscous. As much as I love bread, I highly recommend that, too.
1 lb ground turkey
1/4 cup oats
1/4 cup panko breadcrumbs
1/4 cup crumbled feta cheese
1/2 onion, thinly sliced
2 roasted red peppers, finely chopped
3 sun-dried tomatoes, finely chopped
1/2 small can mushrooms, finely diced
a few olives, diced
1 large handful of spinach, roughly chopped
1 heaping tsp. garlic
1/2 tsp. salt
small buns for serving
Saute onions over low heat with olive oil, salt and pepper for about 20 mins. Meanwhile, saute mushrooms over medium heat in a small pan until slightly crisp and browned.
Mix all ingredients together (usually best to just dive in with your hands). Once combined, form into small, flat patties. Cook on grill or grill pan for 8-10 minutes, flipping once, until cooked through.
I thought sweet potato fries would be a great accompaniment. Because I can't think of a time I don't want them for an accompaniment, mostly. To make those, I simply cut potatoes into strips, drizzle in olive oil, sea salt, pepper and a spicy seasoning and bake for 30-45 mins on 425, turning once or twice. For the pesto mayo, simply mix your favorite pesto into plain mayonnaise until you're happy with the balance. Onion buns were mighty good with this flavor combo too.
The beauty of these little guys is that you can really omit any item or throw in extras based on your own preferences! But this combo was killer if I do say so myself.