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!
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I think a quick spin through the SPC archives would reveal a few key things about me and Laura. We believe in getting kids involved in the kitchen. We believe
Because I’m more of a cook (or as I tell Ben a couple of times a week, “Now that I’m a chef….” This can really precede any statement at all.)