Turkey Sliders

Name: Turkey Sliders
Prep time: 25 min
Total time: 55 min
Yield: 12
Cuisine: Japanese
Ingredients: 1 piece Greek Yogurt (1 quart plain Greek yogurt); 1 tbsp Flat-Leaf Parsley (1 tablespoon finely chopped fresh flat-leaf parsley); 1 tbsp Mint (1 tablespoon finely chopped fresh mint); 1 tsp Cumin Seeds (1 teaspoon ground cumin or smoked paprika); 1 tsp Lemon (1 teaspoon grated lemon zest); 1 ½ tsp Kosher Salt (1 teaspoon kosher salt + 1/2 teaspoon kosher salt); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); 1 tbsp Olive Oil (1 tablespoon olive oil); 2 pieces Portobello Mushroom (2 large portobello mushrooms, stems and gills removed, finely chopped); 1 lb Dark Turkey Meat (1 pound ground dark turkey meat); 2 tbsp Parmesan Cheese (2 tablespoons finely grated Parmesan cheese); 1 tbsp Brown Miso Paste (1 tablespoon brown miso paste, at room temperature); 12 pieces Rolls (12 dinner rolls, sliced); 0 pieces Greek Yogurt Dip (Savory Greek Yogurt Dip); 0 pieces Lettuce (Lettuce); 0 pieces Tomato (Tomato slices)

Turkey Sliders - Mains (Japanese)

55 minJapanese

Servings12

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Egg Free

Ingredients

For 12 servings

Greek Yogurt1 piece · 1 quart plain Greek yogurt
Flat-Leaf Parsley1 tbsp · 1 tablespoon finely chopped fresh flat-leaf parsley
Mint1 tbsp · 1 tablespoon finely chopped fresh mint
Cumin Seeds1 tsp · 1 teaspoon ground cumin or smoked paprika
Lemon1 tsp · 1 teaspoon grated lemon zest
Kosher Salt1 ½ tsp · 1 teaspoon kosher salt + 1/2 teaspoon kosher salt
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper
Olive Oil1 tbsp · 1 tablespoon olive oil
Portobello Mushroom2 pieces · 2 large portobello mushrooms, stems and gills removed, finely chopped
Dark Turkey Meat1 lb · 1 pound ground dark turkey meat
Parmesan Cheese2 tbsp · 2 tablespoons finely grated Parmesan cheese
Brown Miso Paste1 tbsp · 1 tablespoon brown miso paste, at room temperature
Rolls12 pieces · 12 dinner rolls, sliced
Greek Yogurt Dip0 pieces · Savory Greek Yogurt Dip
Lettuce0 pieces · Lettuce
Tomato0 pieces · Tomato slices

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Steps

1Make the savory Greek yogurt dip: Combine the yogurt, parsley, mint, cumin, lemon zest, salt, and pepper in a medium bowl. Transfer to an airtight container, cover, and refrigerate for up to 10 days.
2Make the sliders: Heat a 10-inch cast-iron skillet over high heat, then add the olive oil, mushrooms, and salt. Saute until the mushrooms are soft and golden, approximately 5 minutes. Remove from heat and let cool.
3Thoroughly combine the turkey, Parmesan, miso, and cooled mushrooms using a potato masher, or, better yet, your fingers. Divide the mixture into balls a little bigger than the size of a ping-pong ball. Cover and refrigerate for at least 30 minutes.I usually do this overnight.
4Return the skillet to medium heat. Flatten the turkey balls so that they're quite thin, about 2 1/2 inches in diameter. Arrange the patties in the skillet, making sure they aren't touching. Cook for 2 minutes, or until browned, then flip and cook for another 2 minutes. Flip again for 1 minute and one final time for 1 minute, for a total of 6 minutes of cooking time.
5Transfer the patties to a platter. Place the buns, cut-side down, in the skillet. Cover and cook for 2 minutes, or until brown. Dress a bun bottom with the Savory Greek Yogurt Dip; top with a patty, then lettuce, a tomato slice, and a bun top.
6Note: Even if you serve the yogurt sauce on the side for dipping, you're going to have quite a bit left over. You're welcome.