I'm submitting facebook posts on the Stay At Home Moms of Etsy Facebook Page all week, and on Tuesdays they share easy recipes for busy weekdays. I had to share this one with the fabulous mamas! This one is courtesy of Jenny Flake of
Picky Palate (if you haven't seen her blog, you need to bookmark it ASAP and be ready to droooool over her fun recipes and amazing photography).
Before I get to her recipe, I'd like to add a recipe for a quick and easy little topping for sliders my husband and I can't live without. One of his good friends makes these amazing caramelized onions at tailgates for burgers, breakfast burritos, everything!
(After tasting these onions, I know if any of you come to CSU football games you will be hunting us down).
Dave's Onions:
-1 onion
-1-2 tablespoons honey depending on taste
-4 tablespoons butter
(it's ok if you're eating it on turkey burgers, right?)
Chop onion in half, then cut
thin slices out of each side (I sometimes use a mandoline to slice the onion, which helps them caramelize much faster). Heat half of the butter in the pan (on medium heat), with a couple of turns of the pan of olive oil. Once pan is hot, place onions in and toss lightly to completely cover in olive oil and butter, reduce heat to medium-low, and let cook until slightly brown on one side.
Resist all temptations to "chase" the onions around the pan. Caramelizing onions is all about letting them sit and slowly turn a deep amber color. Once you feel you have a good browning, go ahead and stir the onions and add remaining butter so you can brown the rest. Do not let the onions burn- we are looking for caramel, not charcoal. I like to have a low heat so I can throw them in and forget about them while preparing other parts of the meal, and not have to worry about burning onions.
Once your onions are almost all caramelized, add 1-2 tablespoons honey (I like 2, my husband prefers them slightly less sweet).
We will sometimes add an ounce of whiskey (or dry, dry wine) to deglaze the pan. This is entirely up to you- the heat will burn off the alcohol, but it might be too strong a taste for little mouths. Remove from heat and let rest while you finish your slider prep!
And now on to Pick'y Palate's wonderful Turkey Burgers:
Don't these little turkey burger sliders look FANTASTIC?! I love feta and sun dried tomatoes. Hubs and I will be wolfing these down after Easter, and the lenten fast is over, for sure!
Check out the recipe, with a bunch more beautiful photos
here!
Feta Sun-Dried Tomato Turkey Burger Sliders
2 Tablespoons extra virgin olive oil
1 lb ground turkey
1/2 Cup crumbled feta cheese
1/4 Cup sun-dried tomatoes, jarred in olive oil
1/2 Cup fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley
Sun-Dried Tomato Mayonnaise
1 Cup mayonnaise
2 Tablespoons sun-dried tomatoes, packed in olive oil, drained
Baby hamburger buns or dinner rolls, split and warmed
2 Cups fresh baby spinach leaves
1. Heat oil into a large skillet over medium heat. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Form 1/4 Cup little patty’s and place onto a cookie sheet. Once all are formed, place batches in hot skillet. Cook for 3-4 minutes per side or until golden brown and cooked through.
2. Place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat
Makes about 12 little sliders