With my additions, these turkey burgers were moist and had lots of flavor. I could have eaten a ton of these sliders! I made a few additions: 2 tbsp of chopped parsley, 1/2 of a onion, chopped and sauteed, and 2 garlic cloves, minced and sauteed. I made 8 burgers out of a 1.2 lb package of ground 93/7 turkey. They took a little longer than 3-4 minutes/side to cook, because mine were bigger. I served with sun dried tomato pesto mayo (subbing parsley for basil) on homemade Hawaiian rolls. I used lettuce instead of spinach and left out the spinach in the burger.
Feta Sun-Dried Tomato Turkey Burger Sliders (picky palate)
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