Turkey and Gruyere Sliders
When I was growing up burgers were either a summer treat off the barbeque or a guilty pleasure. Greasy and delicious. When it comes to feeding my family, burgers are a regular component of our weekly routine. Organic turkey or beef, salmon, veggie even tofu. Scarlett loves burgers and especially loves sliders. (She’s attracted to anything mini.) This turkey slider recipe is easy but wildly tasty. The herb de Provence’s mix of thyme, fennel and basil as well as lavendar (only in the U.S. version….funny enough the French don’t use it in their mix)give the meat a light and savory flavor. I always make it for guests as I can prepare them quickly in the morning and leave them in the fridge for the day. Like chicken fingers, Scarlett can participate in the preparation and she loves squishing the meat into patties. (Being a germ phobe, I wash her hands insanely after touching raw meat.)
- 1 lb. Organic ground all white meat turkey
- 1 cup of fresh, shaved gruyere cheese
- 3/4 cup of chopped white onion
- 1 tablespoon herb de Provence
Place chopped meat into large mixing bowl.
Always be sure to wash hands thoroughly when handling raw meat
Chop onion and shave gruyere cheese (be sure to remove rind) and then add into the bowl.
Add herb de Provence and scoop out large tablespoons full off meat and flatten into patties
Cook on medium grill for 6-8 minutes and flip.
Grill for another 3 -5 minutes. Be sure to check that turkey is cooked through.
This is where I was suppose to have a luscious looking shot of the sliders dripping all their savory goodness on the grill. However, those shots on my camera were accidentally deleted I assume by some little hands. Instead I found about 15 shots of Scarlett’s feet as well as her green frog by the water. Does this ever happen to anyone else? Enjoy the sliders!
You might also like
When Laura and I worked at a fashion magazine together we prided ourselves on reporting on trends before they hit the mainstream. If a competing magazine got to a story
We feel like this week’s smoothies are just the warm up. Since we’re about to head into summer with its line-up of local, fresh berries, we’re revving our blender engines.We