Turkey and cranberry sauce has always been a Christmas tradition in our house! These sliders are a great way to enjoy this taste combo without all the fuss! The cabbage adds a nice crunch without taking away from the bolder flavours.
|1 lb||Maple Leaf Prime Ground Turkey|
|1/4 cup||dried breadcrumbs|
|1/4 cup||diced onion|
|1||clove garlic minced|
|1/2 tsp||chili powder|
|1/4 tsp||black pepper|
|8-10||cheddar cheese slices to top burgers|
|1 cup||shredded cabbage|
|1 cup||home-made cranberry sauce (recipe below)|
|8-10||small dinner rolls|
|1||Pkge (227 g) frsh cranberries|
|1/2 cup||brown sugar|
|1||grated zest of one orange|
Directions for Turkey Burgers
In a medium bowl, use a fork to gently combine ground turkey with breadcrumbs, onion, egg, chili powder, garlic, cumin, salt and pepper. Mix well, and form into small 1 in. thick patties. Allow patties to chill on a large dish or platter in the fridge while making cranberry sauce (see recipe below).
Once sauce is made, remove burgers from the fridge. Using a medium-size non-stick skillet, put a small amount of oil in the pan to just coat the bottom. Set on medium-high heat and allow burgers to cook for approx. 3- 5 min. on each side (till done), topping with cheese for the final minute of cooking. Once burgers are done, place on bun; top with mayo, cabbage and cranberry sauce.
Serves 8-10 mini sliders.
Directions for Cranberry Sauce
Put all ingredients in a small uncovered saucepan and bring to a boil, stirring occasionally. Let boil until berries begin to pop, approx. 5-7 minutes. Set sauce aside and allow to cool, while burgers are cooking.
Burger mixture and cranberry sauce may be prepared and refrigerated a few hours ahead of cooking time. Burgers can also be grilled rather than fried.
Left over cranberry sauce can be used in muffins, loaves or as a side dish or condiment for chicken or turkey dishes.
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