© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/3 c ketchup
2 tsp dry mustard
3 tbsp packed dark brown sugar
2/3 c jellied cranberry sauce, mashed
3 tbsp olive oil
1 Small onion, peeled and thinly sliced
1/2 c sweetened dried cranberries
1-1/2 lbs GROUND TURKEY
1/2 lb SWEET ITALIAN TURKEY SAUSAGE, casing removed and finely crumbled
2 tbsp thick and creamy horseradish
1/3 c minced fresh cilantro
1 tsp salt
1/4 tsp freshly ground pepper
18 Soft yeast rolls, about 2-inches in diameter , split and warmed
3 c small and tender arugula leaves, washed and dried
CRANBERRY GLAZE
In a microwave safe bowl, combine ketchup, mustard, brown sugar and cranberry sauce.
Microwave on medium-high power for 1 minute. Stir until mixture is smooth and well blended.
Cover and hold for service.
CRANBERRY RELISH
In a large skillet, heat oil over medium heat. Sauté onion and dried cranberries, for 5 minutes.
Set aside, cover and keep warm.
TURKEY SLIDERS PREP
Combine ground turkey, turkey sausage, horseradish, cilantro, salt and pepper. Gently mix to combine. Shape mixture into 18 mini burgers.
Cover and hold for service in the refrigerator for up to 36 hours.
SERVICE and ASSEMBLY
Lightly spray grill rack with nonstick cooking spray. Place burgers on grill rack; brush lightly with Cranberry Glaze. Broil 3 minutes; turn; brush generously with glaze and broil another 3 minutes or until the internal temperature reaches 165 degrees F.
Cover bottom half of rolls with arugula leaves, glazed turkey burger and the sautéed onion/cranberry mixture.
Cover with the top of the bun. Serve warm.