Turkey Sliders with Caramelized Onions
1.3 lbs pasture raised turkey (I AVOID CONVENTIONAL POULTRY)
2 teaspoons of Old Bay seasoning (might be hard to find outside of East Coast)
5 cloves of organic garlic, minced
2 teaspoons of organic virgin olive oil
10 dashes hot sauce
Pink Himalayan Salt or Celtic Sea Salt (AVOID COMMON TABLE SALT)
Coarse Ground Organic Black Pepper
¼ plain bread crumbs (from a quality bread with no toxic oils like Canola)
For Caramelized onions
2 large organic sweet onions
1 Tablespoon grass fed butter (I AVOID CONVENTIONAL BUTTER AND MARGARINE)
2 teaspoons virgin organic olive oil
For serving
slider buns (I avoid breads made with canola oil)
BBQ sauce (I'm don't like any store bought BBQ sauce, my recipe is here)
grass fed cheese (I TOTALLY AVOID CONVENTIONAL CHEESE LIKE VELVEETA and Kraft Slices)
Organic cherry tomatoes (sliced)
Romaine lettuce or baby spinach
Directions: For Sliders
Heat olive oil in a small skillet over medium heat. Saute garlic in oil until golden, but not burnt. Remove from heat and allow to cool slightly. Heat grill (indoor or outdoor) to medium/high heat. In a large bowl, use your hands to gently combine turkey, Old Bay, sautéed garlic with cooking oil, hot sauce, salt and pepper, and bread crumbs until just combined.
Be careful not to compress meat as it will result in tough sliders. Using a ¼ measuring cup, scoop meat mixture and divide each scoop into two sliders. Form small balls and gently press flat. Using your thumb, make an indentation in the center of each burger. This will help avoid the ‘puffing up’ that happens when grilling burgers. Grill burgers until grill marks appear and meat is cooked through.
If melting cheese, add a small slice of cheese (I like Provolone, white cheddar or Swiss) to each burger during the last minute or two of grilling, and allow to melt. Remove sliders from grill and keep warm.
Directions: For Onions
Heat olive oil and butter over medium heat in a large/wide thick bottomed sauce pan or Dutch Oven. Add onions and spread out over bottom of the pan. Cook, stirring occasionally, until onions become rich and dark in color, but not burnt, anywhere from 15-45 minutes.
You may need to lower the heat to medium low to avoid burning or drying out the onions. If the onions begin to dry out, you can add a small amount of water. Remove from heat and set aside.
Serving: Serve each slider on a toasted bun topped with a generous amount of caramelized onions. Dress the slider with the condiments of your choice. I like homemade BBQ sauce and a bit of baby spinach.
