2 Granny Smith apples, peeled and diced
1/4 cup celery, finely chopped
2 scallions, thinly sliced
2 Tablespoons canola oil
2 1/4 pounds ground turkey
1/2 jalapeno, minced
1 teaspoon ginger, minced
1/2 lemon, juiced and grated zest
1/4 bunch parsley, finely chopped
2 Tablespoons apricot jam
1 Tablespoons kosher salt
1 teaspoon black pepper
18 mini slider rolls
1 1/2 Tablespoons white miso paste
1/2 lemon, juiced
1 Tablespoon apple cider vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper
1 bunch Tuscan kale stemmed and cut into thin strips (about 4 loosely packed cups)
1 small Granny Smith apple, cored and grated on the large holes of a box grater (about 1 cup)
1 small carrot, grated
Preheat oven to 375ºF.
Sauté Aromatics: Cut the peeled apples and the celery into small dice. Thinly slice the scallions. Heat a large sauté pan over medium heat, add the canola oil. When the oil is shimmering, add the apples, celery, and scallions. Sauté until soft, about 4 minutes then transfer onto a sheet pan to cool.
Mix and Form Patties: Place the ground turkey into a large bowl. Add the minced jalapeno, ginger, lemon zest and juice, chopped parsley, apricot jam, salt and pepper. Add the sautéed vegetables and mix well. Using a 2 ounce ice cream scoop or 1/4 cup measure and wet hands; gently divide the meat mixture and form into 2 ounce patties. Place on a parchment lined sheet pan. Patties will be very soft. Let chill for 10 minutes if possible, otherwise handle gently.
Cook Burgers: Heat a nonstick flat griddle pan over medium-high heat. Sear burgers 1-2 minute a side, until golden. Transfer partially cooked burgers onto a parchment lined sheet pan. Once all of the burgers have been seared, transfer to the oven to finish cooking, about 6 minutes or until a thermometer inserted into the middle of the burger registers at 160 degrees. (HEALTHY Hint: Alternatively, sliders can just be baked, but they are better seared first.)
Toast Buns: Cut buns in half and place cut side up on a sheet pan. Place sheet pan into the oven and lightly toast, about 5 minutes.
Make Dressing: In a large bowl (big enough to dress the slaw) whisk together the miso, lemon, vinegar, olive oil, salt and pepper. Set aside.
Prepare Slaw: Remove stems from kale. Stack about 4 leaves of kale on top of each other, roll then cut into 1/8-inch strips. Place into the bowl of dressing. Using the large holes of a box grater, grate the apples and the carrots. Wearing gloves if desired, massage the slaw in the dressing to break it down a bit. Taste slaw and re season as necessary with salt, pepper and vinegar.
Assemble Sliders: Put a slider onto the bottom half of each bun. Place a generous amount of slaw onto each patty. Place the other half of the bun on top. Serve immediately.
Recipe created by Parties That Cook®
Makes 18 Sliders
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