Big Day Sliders (Turkey and Beef Burgers)Print Recipe

I could call these Big Game Sliders but the last time I made them was my daughters 5th birthday, which was as loud and as rowdy as any big game gathering I have been to. And talking about the ‘Big Game’, I was at the gym a week ago and happened across a show on the Food Network that featured a couple of ‘Big Game’ recipes and just to give you an insight at the kind of snack they were serving – their big drawcard recipe was caramelised (ie. fried) bologna (think Devon for those of you in Australia) on a slice of white sandwich bread! I left the gym in feeling slightly ill (and horrified) and went home to devise my own ultimate big game bash snack list.

These were at the top of that list and they are crowd pleasers if I do say so myself. I always make both beef and turkey because these days there are alot of people who do not eat red meat.

Say ‘no’ to bologna this weekend as part of your big game menu and go for gold with some decent fare – most importantly, enjoy the event. And just between us, the big drawcard for me are the advertisments – but I keep that quiet, sip on my wine and cheer along the rest of the USA.

Beef Burgers
2 tablespoons olive oil
1 large red onion, peeled and finely chopped
4 slices of bread, crusts removed
500 grams good-quality minced (ground) beef
1 teaspoon sea salt
1 heaped teaspoon freshly ground black pepper
1 large egg, beaten
1/2 cup freshly grated Parmesan cheese
oil for frying

To assemble
18 small buns (I use mini brioche buns)
18 slices of Roma Tomatoes (usually 3 Roma tomatoes)
18 small squares of Iceberg lettuce
1 cup caramelised onions (recipe below)
Tomato sauce (ketchup)

Put the olive oil into a large frying pan on a low heat and add your chopped onions. Fry for 10 minutes until the onions have softened, set aside and let cool. 

Place the bread in a blender or food processor and blend to a fine crumb. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use a fork (or clean hands) to mix the mixture together really well, then divide into around 18 equal balls for sliders. Wet your hands and roll the balls into burger-shaped patties about 1/2 inch thick. Place your burgers or sliders on an oiled baking tray and pat with a little olive oil. Cover them with cling film and put the tray into the fridge for at least an hour, or until the patties firm up.

Pour some of your favourite frying oil in your frying pan and turn to a high heat, letting it get really hot. Cook your burgers for 3 – 4 minutes on each side – you will need to cook them in batches. Place onto absorbant paper when totally cooked.

Cut your brioche buns in half and butter lightly. Place a burger on the bottom bun, followed by a small squeeze of tomato sauce and some caramelised onions – then the tomato and iceberg lettuce. Place the top of the brioche bun on top. Serve immediately – I like to use frilly toothpicks.

Turkey Burgers
2 tablespoons Canola oil
1 1/2 pounds ground turkey
1/2 cup finely grated Gruyere cheese
4 shallots (scallions), thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Coarse salt and ground pepper

To assemble
16 small buns (I use mini brioche buns)
16 slices of Roma Tomatoes (usually 3 Roma tomatoes)
16 small squares of Iceberg lettuce
mayonnaise (or spicey mayonnaise – recipe below)

In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Cover in plastic wrap and place in your fridge for 30 minutes to firm the mixture up, then gently roll mixture into 24 balls and form into 1/2 inch thick patties.

Heat oil in a skillet and fry patties for about 3 minutes on each side, remove and set on absorbant paper.

Cut your brioche buns in half and butter lightly. Place a burger on the bottom bun, followed by a dollop of mayonnaise – then the tomato and iceberg lettuce. Place the top of the brioche bun on top. Serve immediately. 

Spicy Mayonnaise
8 teaspoons mayonnaise
2 teaspoons tomato sauce (ketchup)
1/4 teaspoon of smoked paprika or cayenne pepper
juice of a lemon

Combine all ingredients together and use – left overs can be kept in the refrigerator for up to 4 days.

Source: adapted from Jamie Oliver and Martha Stewert

© 2012, Michelle. All rights reserved.