The kickoff to summer is Memorial Day weekend – and we have the perfect recipe to enjoy with family and friends! These turkey sliders are yummy, easy and versatile enough to serve in a lettuce wrap, simply open-face or in a bun!

Of course, since we are using prepared mustard based sauce, you’ll want to be a label dectective and choose the one with the least and best ingredients. Cilantro is what makes the slaw bright and fresh tasting – but did you know that it provides:

15% of folates,

11% of vitamin B-6 (pyridoxine),

45% of vitamin C,

225% of vitamin A,

258% of vitamin K,

22% of iron and

18% of manganese?

Thai Turkey Sliders

  • 1 LB Ground Turkey
    2 TB Low-sodium Soy Sauce
 or Tamari
    2 TB Hoisin Sauce
    2 Cloves of Garlic, Grated
    2 Shredded Carrots
    1/2 Cup Panko Breadcrumbs
    ½ Tsp each Sea Salt and Black Pepper
    6 – 8 Whole Wheat Dinner Rolls
    2 Cups Shredded Napa Cabbage
    1 Cup Chopped Cilantro
    Fresh Jalapeño Slices (if desired)

Step One

In a medium bowl, combine the first 8 ingredients. Using your hands, mix to distribute the seasonings evenly throughout the meat. Form 6 to 8 half-inch thick sliders. (They will look moist.)

Step Two

Preheat the Grill, Grillpan on high. Grill the burgers for about 5-7 minutes per side. Remove and set aside. Split and spray the dinner rolls or brush with oil. Place on the grill for 1-2 minutes or until crusty and brown.

Step Three

Toss the Napa Cabbage and cilantro with the BBQ Sauce. Assemble the sliders by placing the meat on the bun, and top with the slaw and jalapeños.

Peanut Ginger BBQ Sauce

  • 1 TB Grapeseed or Avocado Oil
    ½ Cup Chopped Red Onion
    2 TB Minced Fresh Ginger
    2 Garlic Cloves, Minced
    1 Cup Your Choice Mustard Based BBQ Sauce
    1 TB Red Wine Vinegar
    2 TB Honey

In a large skillet, sauté the red onion in the vegetable oil for 3 minutes, Add the ginger and garlic – sauté for a minute longer. Remove from the heat. Add the BBQ sauce to a bowl and mix in the sautéed vegetables, vinegar and honey.

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