Turkey Burger Sliders With Vidalia Onion Tomato Jam Food

GRILLED TURKEY SLIDERS WITH TOMATO JAM

Steps:

• Preheat the grill to medium-high heat.
• Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties.
• Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on the warmer rack to toast during the last 3 minutes of grilling.
• To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam.
• Add all the ingredients to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have dissolved and what remains is a thick jam-like consistency, about 1 hour. Cool before serving. The jam can be stored in an airtight mason jar for up to 2 weeks in your refrigerator.

TURKEY BURGERS WITH TOMATO JAM, OLIVES, AND FETA

Steps:

• Prepare barbecue (medium-high heat). Brush grill rack with oil.
• Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt, and generous 1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.
• Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives.

TURKEY BURGER SLIDERS

Steps:

• Mix together the turkey, parsley, cumin, paprika, garlic, shallots and egg yolk in a large bowl. Sprinkle with salt and pepper and mix. Divide the turkey mixture into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2 inches wide.
• Heat the oil in a pan and cook the burgers until a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.
• Serve the burgers on the mini buns with the lettuce, tomato and onions. Garnish with mayonnaise, mustard and ketchup to your liking.

SMOKED BACON BLUE BURGER WITH CARAMELIZED ONION TOMATO JAM

Steps:

• In a large saute pan over medium heat, cook the bacon until golden brown and crisped, about 4 minutes on each side. Transfer to a paper towel-lined plate.
• Form the ground beef into 4 patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper.
• Heat a grill, grill pan or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with the blue cheese crumbles (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness.
• Build the burgers by placing each cooked patty on the bun bottoms. Top with the bacon and smear the top buns with the Caramelized Onion Tomato Jam and place on top of the other ingredients. Serve immediately.
• In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, another 20 minutes.
• Stir in the garlic and saute, 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the molasses, sugar, vinegar, allspice, chipotle powder and cinnamon. Bring to a boil, and then reduce the heat to a simmer. Cook the jam, stirring constantly, until the tomatoes breakdown and the jam becomes thick, about 20 minutes.

SUN-DRIED TOMATO TURKEY BURGERS

Steps:

• Cut onion in half. Finely chop one half and thinly slice the remaining half. Combine 1/2 cup feta, sun-dried tomatoes, chopped onion, salt and pepper in a large bowl. Crumble turkey over mixture and mix well. Shape into six patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., Meanwhile, in a small nonstick skillet coated with cooking spray, saute sliced onion until tender. Serve burgers on buns with onion and remaining feta.