The sun is shining, the air is crisp and all I really want to do is go outside. I'm a Fall kind of girl and for me, there's nothing better than grilling in the chilly weather. I've spoken before about my love of chilly grillin' and these little sliders are the perfect teeny-tiny bites of grill-y goodness for Fall.
These sliders may look small but don't let their petite stature fool you (says the girl who stands 5'1" on a poof-y hair day). I say, 'let's all be champions for tiny food!' Just as long as it's not tiny on flavor. That, I just won't tolerate.
Have no fear! These sliders are monsters on taste. Loaded with spice (my secret ingredient is Old Bay), topped with melt-in-your-mouth caramelized onions and ooey gooey melted cheese. The flavors just keep.on.coming.
|I had to slip a picture of my cutey pig board in there. Hi, Hammy!|
Grill some up for the weekend games and you will have a happy Fantasy League on your hands. That is, if you actually invite them over and don't end up eating them all yourself. I need to take my own advice next time because at my house, we were eating them like Tic-Tacs. Grilled BBQ Tic-Tacs. Never mind. Just be a friend and share your sliders.
Turkey Sliders with Caramelized Onions
Makes about 24 sliders
1.3 lbs ground turkey (I used 93% lean)
2 teaspoons of Old Bay seasoning
5 cloves of garlic, minced
2 teaspoons of olive oil
10 dashes hot sauce (I used Cholula)
Salt and pepper to taste
¼ plain bread crumbs
2 large sweet onion, thinly sliced
2 teaspoons olive oil
1 Tablespoon unsalted butter
Slider buns, toasted
Cherry tomatoes, sliced
Cheese to melt over sliders
Onions: Heat olive oil and butter over medium heat in a large/wide thick bottomed sauce pan or Dutch Oven. Add onions and spread out over bottom of the pan. Cook, stirring occasionally, until onions become rich and dark in color, but not burnt, anywhere from 15-45 minutes. You may need to lower the heat to medium low to avoid burning or drying out the onions. If the onions begin to dry out, you can add a small amount of water. Remove from heat and set aside.
Sliders: Heat olive oil in a small skillet over medium heat. Saute garlic in oil until golden, but not burnt. Remove from heat and allow to cool slightly.
Heat grill (indoor or outdoor) to medium/high heat.
In a large bowl, use your hands to gently combine turkey, Old Bay, sautéed garlic with cooking oil, hot sauce, salt and pepper, and bread crumbs until just combined. Be careful not to compress meat as it will result in tough sliders.
Using a ¼ measuring cup, scoop meat mixture and divide each scoop into two sliders. Form small balls and gently press flat. Using your thumb, make an indentation in the center of each burger. This will help avoid the ‘puffing up’ that happens when grilling burgers.
Grill burgers until grill marks appear and meat is cooked through. If melting cheese, add a small slice of cheese (I like white cheddar or Swiss) to each burger during the last minute or two of grilling, and allow to melt. Remove sliders from grill and keep warm.
Serving: Serve each slider on a toasted bun topped with a generous amount of caramelized onions. Dress the slider with the condiments of your choice. I like BBQ sauce and a bit of lettuce.
Eat, repeat. They’re sliders, after all!