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Prep time
30 minutes
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Cook time
30 minutes
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Makes
12
Author Notes
I created this recipe around Thanksgiving when we decided to forego the traditional turkey meal, but still wanted some nostalgic flavours.
I decided to use ground turkey, and mix it with pear and bacon in the hopes of creating a brightly flavoured patty.
I also chose to move away from buns, as we do not consume gluten so I used thick slices of sweet potato to nest the little patties. (and keep those Thanksgiving flavours going). —T. Cummings
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Ingredients
- Sweet Potato 'buns'
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1-2
large, uniform sweet potatoes
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1.5 tablespoons
Olive oil (Use 2 tsp / sweet potato)
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1-2 teaspoons
Apple cider vinegar (Use 1 tsp / sweet potato)
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Salt and pepper to taste
- Turkey sliders
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1 pound
Ground turkey thigh
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1
small, firm pear such as Bosch, grated
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1/2 cup
Onion, grated or finely chopped
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1
Strip of bacon finely chopped
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1 tablespoon
Apple cider vinegar
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1/2 teaspoon
Parsley
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Salt and pepper to taste
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Buffalo Mozzarella, sliced thin
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Favorite BBQ sauce (We use Uncle Dougie's)
Directions
- Sweet Potato 'buns'
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Preheat oven to 425 degrees and line cookie sheet with parchment paper.
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Add oil, apple cider vinegar, salt and pepper to a mixing bowl and mix well.
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Peel and slice sweet potatoes, cutting into 1/2" slices.
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Toss slices of sweet potatoes in oil mixture.
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Place coated sweet potatoes flat onto cookie sheet, ensuring they do not overlap.
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Bake 10 minutes, then flip and bake additional 8-10 minutes till they are fork tender, and not so soft they will break apart.
- Turkey sliders
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Add all ingredients, except for Mozzarella and BBQ sauce. Mix well, and form into 12 patties.
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Preheat pan on medium heat. Once heated, add oil of choice (1-2 tsp at a time)
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Fry sliders 3-5 minutes per side, till browned and firm to touch.
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Remove from heat, place slice of mozzarella on each slider and cover to allow mozzarella to melt.
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Assemble sliders by placing a Sweet potato round as base. Top with a tsp of BBQ sauce, slider with mozzarella and another sweet potato slice.
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