Turkey sliders with gouda and cranberry mayo served with real green bean casserole and chipotle sweet potato fries. My beverage of choice tonight is an apple pie martini (along with the usual wine – tonights wine is Clarksburg Wine Company’s Delta Blanc – it is alright but not my favorite).
HOLY. SMOKES. This was absolutely fantabulously wonderful. The thyme in the turkey burgers was an ode to the stuffing flavors that are usually present at thanksgiving. The cranberry mayo, caramelized onions, and gouda were the perfect toppers for the burgers – creamy, tangy and sweet all at the same time.
You can really use any kind of bread – I would suggest a dinner role as representative for a Thanksgiving regular: buttered rolls.
I would also like to note that this is the best green bean casserole that I have ever consumed. Making the cream of mushroom soup from scratch really makes a 100% difference in creaminess and overall amazingness. I think it is super important to use haricot verts instead of regular ole green beans because of their thickness and crunchiness. I also added parmesan, because, let’s face it, everything’s better with parmesan…
A few other side notes:
- You can freeze green bean casserole. Just make sure to freeze the topping separately.
- These sliders would make a wonderful hors d’ouevres.
Ingredients (serves 4)
- 1 pound ground white meat turkey
- ½ tsp. each: ground thyme, paprika, and onion powder
- 1 tsp. each: garlic powder, salt, and pepper
- ½ cup panko breadcrumbs
- 1 large tbsp. plain greek yogart
- Cranberry Mayo
- Caramelized onions (use 2 medium yellow onions)
- 8 Dinner rolls
- 1 bag Alexia’s chipotle sweet potato fries (or regular if you don’t like a little spice)
- Real green bean casserole
Preheat oven to 400°. First make the green bean casserole. This can sit while you prepare everything else and be put in the oven during the last 20 minutes.
Mix the hamburger meat: put 1 pound ground turkey and add thyme, paprika, onion powder, garlic powder, salt and pepper, panko, and greek yogurt. Mix altogether with your hands. Form into 8 smaller patties and press your thumb into the middle of the burger patty (this helps it not to become a ball when it cooks). Set the burgers on a plate and place in fridge.
Make the cranberry relish and then use that to make the cranberry mayo. Set both in fridge to let the flavors meld together.
All of the above can sit for at least 5 hours until you’re ready to cook everything.
Start baking the sweet potato fries.
Wrap the dinner rolls in tin foil and bake for 15 minutes.
Bake the green bean casserole (it takes about 15 minutes as well).
Drizzle a little olive oil into a cast iron fry pan and when the pan is nice and hot cook the sliders over medium high heat. (I would not advise grilling these burgers unless you get a ground turkey with a fair amount of fat it in which is hard because turkey is so lean). Sear both sides and then lower the heat and allow to cook for 5 more minutes or so. When you flip the sliders add sliced gouda and melt. Take the sliders off the heat and allow to sit for a few minutes.
Serve the sliders on top of a dinner roll with champagne mustard (or Dijon), the caramelized onions, and a healthy portion of the cranberry mayo. Skewer the sliders with a toothpick (or in my case, a wooden kebob because I ran out of toothpicks) to keep them from falling all over your plate.
Serve the sliders with green bean casserole and sweet potato fries.