So many reasons to love the movie Saturday Night Fever. First and foremost it arguably has one of the best soundtracks of all time attached to it. Yes, the Bee-Gee’s are genius in my world. A very young John Travolta played Tony Manero so well strutting down the street or getting down on the dance floor. I love that SNF caught the heart of the 70′s on celluloid to be treasured forever. The White Castle burger scene stuck with me, being a west coast girl, I had never seen a slider before. I remember thinking a tiny burger was the cutest thing. The first chance I got to travel east I tried a white castle burger. That was years ago and at that time sliders were not readily available here in California. At first bite I became a fan of the size. Fast forward to 2011 and you can pick up sliders anywhere and everywhere. I like it. I just wish more places would make them with turkey. Since they don’t I make them at home, and my entire family loves them. Here’s my recipe. Enjoy.
All photos taken by: Nicole Presley and Mando Lopez
Ingredients for turkey sliders:
2.5 – pounds ground turkey
1 – egg
2 – teaspoons black pepper
2 – teaspoons Lawry’s seasoning salt
5 to 6 - big squirts of worcestershire sauce
1/2 – teaspoon garlic powder
1/2 – tablespoon minced fresh garlic
1 – teaspoon spicy brown mustard
1/3 – cup chopped green onion
1 – cup chopped portabello mushroom (small pieces)
1/4 – cup chopped fresh basil
1/3 – cup bread crumbs
In a big mixing bowl combine all ingredients together and mix with hands to ensure all ingredients come together.
Then take a small handful or a heaping tablespoon of meat mixture into your hand and roll into a ball. Then smash down to form your patty. It should be no bigger then the palm of your hand.
On a wax paper surface lay your patty down and get to work on the next one…. Should make about 24 – 26 patties.
If you make them on the bar-b-que (this is the way I usually prepare my turkey sliders), grill them on each side for 7 to 10 minutes or until cooked all the way through.
Top with a slice of sharp cheddar cheese when the patty is still cooking on the grill or in the pan to melt. Then take a bolillo bread (I’m a true latina eating my burger on a bolillo… I know) and cut in half to make two separate buns. Slice them across the middle then spread with your favorite condiments and fillings. I use mayonnaise, mustard, a dill pickle stacker, a piece of green leafy lettuce, grilled onions, and a nice slice of tomato. HEAVENLY!