At least the food was good

Things didn’t go as my light blue heart had hoped on the basketball court Saturday night. But you can’t blame the food. Perhaps these sliders can redeem themselves on Super Bowl Sunday, Feb. 3.

Turkey Sliders with Cilantro-Lime Mayonnaise

1 1/2 pounds ground turkey

1/4 cup finely chopped jalapeno

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped red onion

1 tablespoon Dijon mustard

2 1/2 teaspoons chili powder

1 1/2 teaspoons garlic powder

1/4 teaspoon ground cumin

1 egg

About 1/4 teaspoon each salt and black pepper

Dash of olive oil

Vegetable oil for frying

Small slices Monterey Jack cheese

16 small French rolls

1 cup mayonnaise

About 2 teaspoons lime juice

3 tablespoons chopped cilantro leaves

Sliced avocado

In a bowl, combine the turkey, jalapeno, bell pepper, onion, mustard, chili powder, garlic powder and cumin. Stir in the beaten egg. Stir in a good dash of olive oil.

Combine the mayo, lime juice and cilantro in a small bowl. Add more or less lime juice to get the consistency your prefer.

Heat about an inch of vegetable oil in a saute pan over medium heat. Form small patties of the mixture, about the size of a large soup spoon or what will fit the size of your rolls. Fry the patties on each side until brown and done through. Place cheese on top after turning the patties, if you want cheese. Drain the patties on paper towels and keep warm as you continue cooking.

Cut the rolls lengthwise and spread a thin smear of the mayo on each side. Place the patties inside and top with avocado slices. Keep warm until serving.

Makes about 16 sliders

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