Turkey Burger Sliders

Yield: 10 mini burgers

Herb Aioli:
1/2 teaspoon minced garlic
2 tablespoons freshly squeezed lemon juice
2 tablespoons salad oil
1 1/2 teaspoons dried herbes de Provence
1 cup mayonnaise

1.  Place garlic, lemon juice and oil in food processor or blender. Puree until smooth.

2.  Fold in herbes and mayonnaise. Cover and chill.

Mini Turkey Burgers:
1 1/4 pounds GROUND TURKEY
1/4 cup plain dry bread crumbs
1 teaspoon kosher salt
1 1/2 teaspoons dried herbes de Provence
1 tablespoon mayonnaise
1/4 teaspoon Worcestershire sauce

1. Mix all ingredients well and form into 2-ounce balls. Flatten patties to 2.5-3 inches in diameter.

2. Grill turkey burgers over medium - indirect heat 4 to 5 inches from the heat OR working in batches, sauté in a large, heavy skillet over medium heat to an internal temperature of 165 degrees F.

Assembly:
10 mini sesame dinner rolls, split and warmed
5 slices American cheese
1/4 cup whole cranberry sauce

1. Place turkey burgers on rolls. Cover with cheese slices.

2. Top each with 1 teaspoon cranberry sauce. Drizzle with herb aioli.

Chef: Head Chef Ken McAvoy
Restaurant: Wood-n-Tap Bar & Grill
Location: Greater Hartford, CT area

Recipe and photograph provided courtesy of National Turkey Federation.