Southwestern Turkey Sliders

From the first time I tried turkey burgers, I've been a fan. My husband, not so much. He's such an easy going guy, but when it comes to messing with a good thing (like a big, juicy cheeseburger) he can be a little resistant. Figuring I couldn't go wrong with Emeril, I decided to see if I could change my husband's mind.

Moist and flavorful, packed with some of our favorite spices like cumin and coriander, these turkey burgers were a major hit. The avocado, cheese and crisp lettuce sealed the deal.  Thanks Emeril for finally adding my husband to the turkey burger fan list. He loved them.

** I decided to go ahead and make the slider version even though we were having these for dinner (you could easily make regular sized patties, just add extra grilling time). My kids aren't huge eaters and they love anything in miniature. I froze the leftovers and they have been great for summer lunches now that the kids are home. **

Stay tuned.... next time I'll share the most divine, buttery, mini brioche hamburger rolls.

Ingredients

• 2 pounds ground turkey, 85/15 blend
• 1/2 cup minced red onion
• 1/4 cup minced green onion, (about 1)
• 1 or 2 serrano peppers, minced, to taste
• 2 egg whites
• 1 1/2 tablespoons Emeril's Southwestern Essence (see recipe below)
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 1 cup grated cheddar
• 12 mini burger buns or small soft dinner rolls, warmed in oven
• 12 small lettuce leaves
• 12 slices tomatoes
• 1 cup thinly sliced red onions
• 1 avocado, thinly sliced
• Mayonnaise, mustard and ketchup, if desired

  Directions

  Preheat the grill to medium-high heat.

  
  In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg whites, Essence, cumin and Worcestershire sauce. Divide the turkey into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2-inches wide.
  
  Place the burgers on the grill and cook until turkey is done and a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.
  
  Serve the burgers with cheese on the mini buns with lettuce, tomato, thinly sliced red onions and avocado, garnished with mayonnaise, mustard, and ketchup to your liking. 

Emeril's Southwest Essence

 2 tablespoons chili powder

 2 teaspoons ground cumin

 2 tablespoons paprika

 1 teaspoon black pepper

 1 tablespoon ground coriander

 1 teaspoon cayenne pepper

 1 tablespoon garlic powder

 1 teaspoon crushed red pepper

 1 tablespoon salt

 1 tablespoon dried oregano

Combine all ingredients thoroughly. Yield: 1/2 cup

Posted by: Sallie