The Recipes

Asian Turkey Sliders

Mini burgers have been appearing on every pub menu across America for years now, and usually I find them to be completely lackluster.  They're either over- or under-cooked and inevitably without flavor.  So, I say... make them at home.

Asian Turkey Sliders


- 1/2 lb. of ground turkey meat (will make three sliders)
- 3 small dinner rolls, toasted
- 1/4-in. piece of ginger, grated
- 1 garlic clove, minced
- handful of cilantro, chopped
- 2 scallions, chopped
- 1 tsp. sesame oil
- 2 T. soy sauce
- sprinkle of panko bread crumbs
- 3 T. Greek yogurt
- 1 T. Sriracha or other hot sauce
- 1 lime, juiced
- salt
- pepper
- canola oil
- 1/2 c. rice wine vinegar
- 1 carrot, peeled and grated
- 2 in. of cucumber
- 1/2 shallot, sliced
- 1 T. sugar

Bring the rice wine vinegar and sugar to a slow simmer.  Pour it over the shallot, carrot, radishes and cucumber and let it stand for 30 minutes.

Mix together the yogurt, lime juice, and hot sauce together.  Season with salt and pepper.

Make sure the turkey is at room temperature.  Mix together the turkey, ginger, garlic, chopped cilantro, soy sauce, sesame oil, scallion, and panko crumbs.  Add the panko last, using only to help form three even paddies.

Heat a griddle, grill or pan.  Add a drizzle of canola oil.  Once hot, add the burgers.  Cook for 3 minutes per side, removing when a meat thermometer reads 165 degrees.  While they cook, toast the buns.

Spread some of the yogurt mixture on each side of the buns.  Top with the turkey paddies and finish with some of the pickled vegetables.  Finish with a few picked leaves of cilantro before topping with the second bun.

Optional: If this is an entree, make a quick edamame or cold noodle salad to go along side and you're all set!