51 minutes
These turkey sliders are a delicious blend of savory flavors, thanks to the combination of Parmesan cheese, brown miso, and sautéed portobello mushrooms.
tablespoons
Portobello Mushrooms, finely chopped
each
teaspoons
Dark Turkey Meat, ground
0 lb
Parmesan Cheese, finely grated
tablespoons
Brown Miso Paste, room temperature
tablespoons
Dinner Rolls, sliced
each
Lettuce
leaves
slices
1. Sauté Mushrooms
Heat a tablespoon of olive oil in a 10-inch cast-iron skillet over medium heat. Add the finely chopped portobello mushrooms and a sprinkle of kosher salt. Sauté the mushrooms for about 5 minutes until they are soft and have released their moisture.
2. Mix Patty Ingredients
In a large bowl, combine the ground turkey meat with the grated Parmesan cheese, room-temperature miso paste, and the sautéed mushrooms. Mix everything together until the ingredients are evenly distributed. Cover and refrigerate the mixture for about 30 minutes.
3. Cook Turkey Patties
Form the turkey mixture into small patties and cook them in the same skillet over medium heat for about 6 minutes, ensuring they are browned on both sides and cooked through.
4. Toast Dinner Rolls
Slice the dinner rolls and toast them lightly in the skillet for about 2 minutes.
5. Assemble Sliders
Spread a generous layer of Savory Greek Yogurt Dip on the bottom half of each toasted roll. Add a cooked turkey patty, then top with a crisp lettuce leaf and a fresh slice of tomato. Finish by placing the top half of the roll on each slider.
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