TURKEY SLIDERS WITH AIOLI Keep these cute little burgers simple or jazz them up with toppings like sliced avocado or cooked bacon. You can swap Swiss cheese, Monterey jack, or provolone for the Cheddar. And if aioli isn't your thing, use plain mayo. AIOLI ½ cup mayonnaise 2 cloves garlic, minced ¼ teaspoon coarse sea salt SLIDERS 1 pound ground dark-meat turkey 1 tablespoon ketchup 2 teaspoons Dijon mustard ¼ teaspoon salt ¼ teaspoon ground black pepper 8 slices Cheddar cheese 8 slider buns or dinner rolls, split horizontally 8 small romaine lettuce leaves 8 thin slices tomato *Makes 8 sliders To make the aioli, in a small bowl, whisk the mayonnaise, garlic, and salt until blended. Cover with plastic wrap and refrigerate until you're ready to assemble the sliders. To make the sliders, in a medium bowl, combine the ground turkey, ketchup, mustard, salt, and pepper. Using clean hands, mix until well combined, and then divide the mixture into 8 equal pieces. Shape each piece into a patty. Grease a large grill pan or frying pan with cooking spray. Set the pan over medium-high heat. Let the pan heat for 3 minutes, and then carefully add the patties in a single layer. Cook until browned on the bottoms, about 5 minutes. Using a wide metal spatula, flip the patties. Place a slice of cheese on each patty and cook until the cheese is melted and the patties are cooked to your liking, about 5 minutes longer. Using the spatula, transfer the patties to a plate. Place the rolls cut side down in the pan and toast until lightly browned, 1 to 4 minutes. Spread the toasted sides of the bottom halves of the rolls with aioli. Top each with a lettuce leaf and a slice of tomato, and then top with a patty, cheese side up. Cover with the top halves of the rolls and serve right away. Excerpted from American Girl Cooking: Recipes for Delicious Snacks, Meals and More by Williams-Sonoma All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
