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Author Notes: This recipe was a result of a snow storm that finally hit the area after previous and numerous reports of snow storms that never showed up for duty. Of course, I was unprepared and didn't make it to the supermarket to grab any snow day goodies. Sadness then hunger set in when my tastebuds wanted turkey in some form between bread and apple pie. Separately. I was on a mission to get to the place where the aisles were lined with gold and unicorns--Whole Foods (also affectionately known to most as Whole Paycheck...because it's worth it). I picked up a few items literally just before the big snow fall and decided to fuse the two flavor ideas together.
I typically use five spice powder in ground turkey but decided to use only Vietnamese cinnamon and clove for a bold yet simpler spice profile. Both are my favorite spices to add to meat. The sweetness from the apples and caramelized onions picked up on the spice duo as well as the heat from the crushed red pepper. l became instantly happy again.
Heads up: I do not like to write recipes. At all. But I made the extra special effort today because...well...it's Food52! One of my FAVORITE food sites! So...I ask that you please bear with me. I hope this recipe works out for you. I will be posting more. :) —Sheedah Dee
Makes 4 sliders
Spiced Turkey Sliders
- 1/2 pound ground turkey
- 1/2 tablespoon ground clove
- 1 teaspoon cinnamon (I had Vietnamese cinnamon on hand)
- hearty pinches crushed red pepper
- 1/4 cup Parmigiano-Reggiano or Parmesan cheese
- 1-2 tablespoons pale oil (I like grapeseed or extra virgin coconut oil)
- In a bowl, add first five ingredients and combine. Add a little salt. Be mindful of the amount you add because the cheese will add some saltiness.
- Take a handful of the ground turkey mixture and form into a small burger. Repeat.
- In a pan over high heat, add oil. Note: When pan is hot, a rippling pattern in the oil will appear...think low tide on a beach).
- Add slider to pan. Sear for 30-45 seconds then reduce heat to medium. Allow meat to continue cooking for about two to three minutes.
- Flip slider. Cook for one minute then cover to continue the cooking process. Cook until done. Remove from pan and set aside. Note: I like to add a small amount of water to create steam as it speeds up the cooking process slightly. Lack of patience rules.
- Reserve pan with brown bits for Caramelized Onions & Sautéed Apples.
Caramelized Onions & Apples
- 1 medium Granny Smith apple, sliced thin
- 1 medium onion, sliced thin
- 1-2 tablespoons extra virgin olive oil
- 1 cup water (approximate)
- mini rolls or dinner buns
- Using the same pan the sliders were cooked in, add oil over medium high heat.
- Add onions. Cook until they take on a little color. Reduce heat to low. Note: Try not to stir too much as constant stirring will delay the caramelization process.
- Add about ¼ cup of water to lift up brown bits from bottom of pan. Continue to cook onions. When liquid cooks out of onions, add water where necessary. Onions should start to break down and become slightly jam-like. Approximately ten minutes.
- Add apples and cook the mixture a little longer to soften the apples. Approximately two to three minutes. Remove from heat.
- Place some of the onion and apple mixture on bottom half of bun or roll. Top with slider then add a little more of the mixture on top of the slider. Place the other bun half on top and dig in!