Balsamic Portobello Turkey Sliders

After eating these, you’ll be asking, “Where’s the Beef?” The Worcestershire sauce in the ground turkey meat really makes them taste like ground beef, but so much healthier. We love the concept of “sliders” or mini burgers, they’re just too cute! I’m sure you’ll be seeing different variations of these bite sized beauties… as they’re fun to make and even more fun to eat.

Balsamic Portobello Turkey Sliders

(Based on a recipe by Rachel Ray, with lots of modifications).

INGREDIENTS
1/2 onion, chopped
1 pounds ground turkey
1/4 cup Worcestershire sauce
salt and pepper to taste
1 teaspoon Emeril’s Essence (make your own here)
Extra-virgin olive oil
8 dinner rolls (we used Challah rolls from Trader Joe’s), split and toasted
2 portobello mushrooms, diced
More salt and pepper
about 1/2 cup Balsamic vinegar
1/2 cup mayonnaise
Coarse black pepper
4 slices Provolone or Swiss cheese (optional)
Baby greens
Tomato, sliced

DIRECTIONS
Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender.

Brush a cookie sheet with olive oil. Combine meat with Worcestershire sauce, onion, salt, pepper, and essence and mix well. Form 8 small patties slightly larger than the size of your dinner rolls (they will shrink when cooked) and place on cookie sheet. Broil patties for 3 minutes, flip, and broil 3 minutes more.

Heat some olive oil in a medium nonstick skillet over medium high heat. Add mushrooms and 2-3 tablespoons Balsamic vinegar, season with salt and pepper, and saute until just tender, about 3 to 5 minutes. Remove from heat.

Combine mayonnaise, 2-3 additional tablespoons Balsamic vinegar, and more essence (optional). Spread onto both sides of toasted rolls. Add patty, cheese, mushrooms, tomato, and greens. Enjoy!

Grecian Turkey Sliders

Fabulous flavor in these Greek inspired turkey sliders (bite sized burgers – think White Castle). The olives, feta, and tahini give these a seriously strong flavor (but it’s a good flavor! I promise!)

Grecian Turkey Sliders

Recipe originally from RecipeZaar, miniaturized by us. :) Makes 4 servings.

INGREDIENTS
1 lb ground turkey
1 cup crumbled feta cheese
1/2 cup olives, chopped (i usually use chopped salad olives)
1 teaspoon dried oregano
2 tablespoons freshly chopped basil (or 1 teaspoon dried)
1 teaspoon onion powder
1/2 teaspoon garlic powder
ground black pepper, to taste

Tahini
Dinner rolls or slider-size burger buns
Red onions
Lettuce
Tomato

DIRECTIONS
Combine first eight ingredients in a large bowl. Form into 8 small patties. Cook in non-stick skillet for 3 minutes per side, or until cooked through.

Toast halved dinner rolls, spread both sides with Tahini, top with burger patties, red onions (caramelized are yummy), lettuce, and tomato.

Turkey Meatball Sliders and Red Sauce

Taylor was in heaven when we made these little puppies. I managed to convince him to use ground turkey meat instead of the three-meat combo, but being that I’m not a big tomato fan, he doesn’t get robust red sauces too often. And for a ball of meat covered in red sauce, they weren’t bad. :)

Turkey Meatball Sliders and Red Sauce

Makes 6 servings. Recipe from Bon Appetit.

INGREDIENTS
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup panko (Japanese breadcrumbs)*
1/2 cup water
8 tablespoons freshly grated Pecorino Romano cheese, divided
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper

1/4 cup vegetable oil
2 tablespoons olive oil
1 cup chopped onion
6 garlic cloves, chopped
1/4 cup (packed) fresh basil leaves
1 1/2 teaspoons fennel seeds
1 28-ounce can whole peeled tomatoes
1 14.5-ounce can whole peeled tomatoes

DIRECTIONS
Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.

Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.

Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls.