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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

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