Turkey Sliders with Avocado & Tomato
Since I have been having good luck with the boys eating roasted chicken lately, I thought I’d branch out and try a turkey burger. Neither of them eat any red meat, but since these turn out pale like chicken, I thought I might have a shot. Even making miniature burgers — sliders — on a cute roll couldn’t convince them to try this dinner.
I used 1 lb. of lean ground turkey, an egg, 2 tablespoons of wheat germ (you can use bread crumbs, or skip it entirely), a heaping teaspoon of Dijon mustard, and some black pepper. I rolled most of the mixture into small meatballs and then flattened them, broiling them in my toaster oven for about 5 minutes on each side. I used a little olive oil to pan-fry the leftover meat as 2 full-size burgers. The broiled burgers, especially in the sandwich, were really delicious — flavorful and moist. The ones that were fried were even better, natch.
The rolls are actually hot dog buns cut into three pieces. I know there are slider buns on the market, but I couldn’t find any that were pareve. These worked just fine. The creamy avocado is a really nice counterpoint to the acidity of the tomato and the meaty burger.
This was such a cute, easy meal… if only the boys had eaten any of it. G. ate a bun; A. had a bun plus some watermelon. I couldn’t even get him to try the avocado. (I gave them deconstructed plates, with just the burger on the bun, so they could choose to add the avocado or tomato.) At least my niece enjoyed the meal — she packed away some of the turkey burger, the roll, avocado and watermelon. Thank goodness for Miss M.
7 Comments May 20, 2009
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 