Grilled Poblano Turkey Sliders
Serves: 8 sliders per pound of meat
- 2 poblano peppers
- 1 lb ground turkey
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ricotta cheese
- ½ cup breadcrumbs
- salt & pepper
- ¾ cup mayo
- 2 cloves garlic
- 1 lemon, juiced
- cheese (I used chipotle jack)
- tomato, lettuce, onion rings, etc., to finish
- slider buns (you can actually find buns made just for these at your grocery)
- Kingsford Charcoal, for grilling
- Light charcoal and prepare by grill/charcoal instructions.
- When grill is pre-heated and ready, place poblano peppers over heat and cook under softened and charged on all sides, about 2 minutes per side.
- Transfer peppers to cutting board and let cool to allow handling.
- When cooled enough, peel outside char layer off and cut off stem top. Split and de-seed.
- Dice peppers to small pieces.
- Combine turkey with seasonings (garlic, sauce, ricotta, breadcrumbs) and diced peppers.
- Roll into 2-ounce balls and press into patty. Place in freezer for 5-10 minutes to help keep form.
- While chilling, combine aioli ingredients in blender and combine until smooth.
- Prior to grilling, season with a healthy portion of salt and pepper on both sides.
- Brush grill grate lightly with oil to help with any sticking.
- Grill burgers until well-cooked on both sides. Melt cheese on last flip.
- Brush buns with aioli and grill on exterior ring of charcoal grill until toasted.
- Dress and top burger with additional aioli to taste.
- Enjoy with friends and family.
- More on SouthernFATTY.com!
Recipe by Southern FATTY at https://www.southernfatty.com/grilled-poblano-turkey-sliders/
3.5.3226