2 pounds ground turkey
1/2 cup minced red onion
1/4 cup minced green onion (white and green parts)
1 or 2 serrano chiles, to taste, minced (or thai chili peppers)
2 egg whites, whisked (can use 1)
1 1/2 tablespoons Emeril's Southwest Essence spice blend (optional)
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
12 mini burger buns or small soft dinner rolls, warmed
1 cup grated cheddar cheese
12 small lettuce leaves
12 slices tomato
1 cup red onions, thinly sliced
1 avocado, peeled, pitted and thinly sliced
Preheat a grill to medium-high.
In a large bowl, combine the ground turkey with the minced red onion, green onion, chile, egg whites, Southwest Essence, cumin, and Worcestershire. Mix gently but thoroughly. Divide the mixture into 12 equal portions, and using your hands, shape them into 12 small burgers, each about 3 1/2 inches wide. (secret hint: submerge the formed/shaped uncooked sliders into ice water for 10 mins. to hold shape and keep them from sticking on the grill.)
Place the burgers on the grill and cook until the turkey is just done and an instant-read thermometer inserted into the center registers 165°F, about 3 minutes per side.
Serve the burgers on the mini buns, topped with the cheese, lettuce, tomato, sliced red onion, and avocado. Garnish with mayonnaise, mustard, and ketchup to your liking.
Yield: 12 sliders, 6 servings
Recipe from "Emeril at the Grill"