Mini turkey sliders
If you are looking for a fun and yummy summer recipe, here it is. These turkey sliders are not only awesome looking, they taste amazing. I saw these little buns at Trader Joes the other day and knew I had to use them for something.
This recipe is super easy and quick to make. Here’s what you’ll need.
- 1 1/2 pounds ground turkey
- 1/2 cup finely crushed tortilla chips
- 6 tablespoons chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
Also made a corn salsa mix to go with/on these.
- 1 cup chunky salsa
- 1/3 cup fresh corn kernels
I grabbed some fresh cilantro from the garden. Wash and chop. You want 6 tablespoons
Throw it into a bowl with the ground turkey
grab your chips and throw them in a ziplock bag and bash the hell out of them. Therapeutic and fun
You want a half cup when done. This process can be a little messy.
throw them in the bowl
add 1 tablespoon chili powder
add 1 teaspoon cumin
add 1 teaspoon salt
and 1/2 teaspoon pepper
mix it all up
roll them out into small little meatballs and fire up the grill
to prepare the corn, simply shuck it, throw it in some tinfoil with a pat of butter and add a little bit of lime. Roll the corn up in the tin foil and throw it on the grill
since these are little sliders roll out some tin foil for the grill. The corn helps hold in in place.
Place all of the little sliders on the grill and then flatten them out with a spatula
you can toast the little slider buns as well
looking good as they cook
add cheese if you like. I added some provolone and it was good.
nice little toasty buns
I added cheese to half
When the corn is done cooking, about 7-10 minutes, remove it from the grill and from the foil. Careful, its hot. Take your knife and slice the kernels off.
for the salsa mix, just simply add the corn to the mix.
so little and so tasty
add your condiments as you wish. The corn salsa is nice, but so is just a little ketchup and mustard
These are fun to eat and easy to make. Try them out for your next summer BBQ.
recipe via Epicurious