Not too long ago, in the opinion of the males in my household, “turkey burgers” were something that I inflicted on the family when I felt that we had been indulging too much and needed to lighten our diet. They were met with resignation and grumbles that they just didn’t satisfy the way a “real” hamburger did—and, in truth, they were often dry and bland tasting. That all changed when I came up with this recipe—which is now an often requested favorite.
Using mayonnaise as the binder keeps these sliders juicy, and also allows the flavors of the onions and the capers to really blend nicely. The meat mixture is a little loose to work with, but the patties are very easy to shape. You can make them ahead of time and refrigerate them before grilling or you can make them and grill them all at once—either way, they are delicious. You can use more traditional burger toppings—like tomato, relish, mustard and American or cheddar cheese—but this white cheddar, onion and arugula is our favorite and what sets these apart. I usually plan on two per person, but hearty appetites will go through these quickly—so double or triple the recipe for a crowd.
Turkey Sliders with White Cheddar, Red Onion & Arugula
Makes 8 sliders
1 pound ground turkey (dark meat)
2 tablespoons mayonnaise
2 tablespoons grated white onion
1 tablespoon capers, drained and chopped
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon ground black pepper
White cheddar cheese, cut into 4-inch squares
Small Red onion, sliced
Arugula, rinsed and dried
In a large bowl, mix the turkey, mayonnaise, onion, capers, Worcestershire sauce, salt and pepper together with your hands. Form the meat into small patties about 4 inches in diameter. Grill for about 4 minutes per side or until done.
Serve with squares of white cheddar, slices of red onion and arugula on small rolls spread lightly with mayonnaise.