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Author Notes: These are some very juicy and tender sliders, thanks for the olive oil in them. After cooking them in a skillet or cast iron pan, add more butter to warm up the sliders buns. The recao pesto mayo and sweet plantain chips are nice Caribbean touches! Note: The recao is also known as long or spiny coriander. —Devorak Amadeo
Makes 12-14 sliders
Turkey sliders with recao pesto mayo
- 3 tablespoons finely minced recao
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt
- 1 tablespoon freshly squeezed lemon juice
- 1 cup mayonnaise
- 1 1/2 pounds ground turkey meat
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground paprika
- 1/2 teaspoon fine sea salt
- 1 pinch freshly ground black pepper
- 3 tablespoons olive oil, plus more for coking
- 1/2 tablespoon freshly squeezed lemon juice (juice of 1/2 lemon)
- 1/2 cup Puerto Rican queso fresco or regular queso blanco, crumbled
- 3 tablespoons for cooking and warming the buns
- 12 handfuls Campari tomatoes slices to serve
- 12 lettuce and microgreens to serve
- For the recao pesto mayo: In a food processor mix the recao, olive oil, salt, and lemon juice until everything is well combined. Add the mayo and pulse a couple of times to mix everything. Reincorporate whatever mayo is spreaded at the walls of the food processor bowl, then pulse a couple of times more to mix everything well. Place in a bowl and let it chill for a while.
- For the turkey sliders: Gently mix the ground turkey with the garlic powder, paprika, salt and pepper. Then add the olive oil and lemon and gently mix again, until the meat looks well coated with the oil and gets an even red color (because of the paprika), then fold in the cheese crumbles. Cover the meat with plastic paper (the plastic touching the meat), and then cover the bowl with another piece of plastic paper. Let it chill for 20 to 30 minutes. You could do the sweet plantains chips while the meat is resting.
- Pour a drizzle of olive oil and a teaspoon or so of butter in a cast iron pan and heat in medium. Form sliders of approximately 2 ¼ “ wide and 1” high. Slightly pat them down. Place a couple of sliders at once in the pan, not overcrowding it, and cook for 3 minutes, then flip them and cook for 2 or 3 minutes more, until the patty fells firm, but do not press or pat them while they are cooking. Retire from the pan and cook the remaining sliders. Probably you’ll need to add more oil and butter for cooking so retire the pan form the heat, wait around 30 seconds, add the oil and butter and then place the pan again on the heat.
- When you have finished cooking the sliders, add a little more butter to the pan for it to melt. Throw in the tops and bottoms of the buns and cook them for 1 minute or less on each side, until the borders are a little bit charred, moving the upside of the tops around so everything absorbs the butter.
- Prepare the sliders with a lettuce leave on the bottom, a teaspoon of the recao mayo, a slice of tomato, some greens and more recao mayo on the bottom of the top bun. Eat with the plantain chips, like there’s no other way to eat them!
Sweet Plantain Chips
- 1 or 2 medium sweet plantains
- 2 or 3 sprigs rosemary
- 1 teaspoon fine sea salt, plus more to serve
- 2 or 3 cups olive or grape seed oil for frying
- Peel the sweet plantains and prepare a bowl with water and the salt. Using a mandolin or a very sharp pairing knife slice them very finely and place the slices in the bowl with water. Let them soak for 5 minutes. Very gently pick each of the slices and place them in a paper towel to absorb the excess water. Pat them with another paper towel.
- In a stainless steel skillet heat the oil with the rosemary until it reaches a temperature of 325° (the rosemary leaves will start to burn). Take out the rosemary springs and drop some of the slices of the sweet plantains, taking care of not overcrowding the pan. Fry each of them around 2 minutes per side, when the borders start to look golden brown it’s time to flip them up. When they’re done transfer to a paper towel to absorb excess oil. Sprinkle with extra sea salt while they’re still warm.