For some strange reason, I don't like burgers, but I love sliders. A slider is a miniature burger so it is odd that I dislike one while enjoying the other. Yet, there is something so deliciously appealing about a bite-sized burger — especially when topped with melted cheese and slathered with spicy mustard like this version. A quick potato salad — made with oil and vinegar instead of mayonnaise — completes this satisfying meal. For the recipes,


Turkey Sliders with Warm Potato Salad

Turkey Sliders with Warm Potato Salad


  1. 2 pounds red-skinned potatoes, unpeeled
  2. Salt
  3. 20 ounces ground turkey
  4. 1/3 cup plain bread crumbs
  5. 1 large egg
  6. 1 1/2 tablespoons chopped fresh sage
  7. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  8. Four 1-ounce slices of cheddar cheese, quartered
  9. 1/4 cup white wine vinegar
  10. 3 tablespoons snipped chives (optional)
  11. Dijon mustard
  12. 8 small dinner rolls or potato rolls, split


  1. Cut the potatoes into 1/2-inch cubes, place in a large pot and cover with an inch of water. Salt the water and bring to a boil over high heat. Continue boiling until the potatoes are tender, about 10 minutes.
  2. In a medium mixing bowl, combine the ground turkey with the bread crumbs, egg, sage and 1/2 teaspoon of salt.
  3. Divide the mixture into eighths and form into 1/2-inch-thick patties.
  4. Heat the 1 tablespoon of olive oil in a large grill pan over medium heat.
  5. When the oil is rippling hot, add the patties and cook, flipping once, until cooked through, about 4 minutes per side. Place 2 small cheese squares on each burger.
  6. When the potatoes are cooked, drain them and immediately toss with the remaining 1/4 cup of olive oil, the vinegar, 1/2 teaspoon of salt and the chives.
  7. Serve each burger on a roll spread with mustard. Serve 2 burgers on each plate with the potato salad.

Serves 4.

Average ( votes):