Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Wednesday, November 20, 2013

Mini-slider salad

       During the busy holiday season we sometimes forget to eat right. We also tend to eat way more than we should, and most of it pretty heavy. Here is a light, easy recipe to make on those evenings you just want healthy and light, but always tasty!

Mini turkey slider salad:
            4 tablespoons  Olive Oil, divided
            2 pounds ground turkey
            1/2 small red onion, grated
            2 tablespoons Worcestershire sauce
            1 tablespoon (a palmful) poultry seasoning
            3/4 pound brick sharp cheddar cheese, sliced 1/4-inch thick into small squares
            3 tablespoons yellow mustard
            2 tablespoons balsamic vinegar
            2 large hearts romaine lettuce, coarsely chopped
            1 cup sliced pickles, drained and chopped – choose from sweet, half-sour or dill varieties
           1 pint cherry or grape tomatoes, cut in half

In a large bowl mix together the turkey, onion, worcestershire sauce and poultry seasoning. using an ice cream scoop, scoop out the meat. Roll into balls, and make a well in the middle of each ball and stuff each one with a cube of cheese. Make sure you roll the meat over the cheese so you can't see any of the cheese. Now, press gently to form a patties.

 Place a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. (You could also preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill instead of the skillet).

Cook the mini burgers for 3 minutes on each side then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.

While the burgers are cooking, whisk together the mustard and vinegar in a large salad bowl. Continue whisking and stream in the remaining 2 tablespoons olive oil and season with salt and pepper.

Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes. Toss the salad to evenly coat everything in dressing.

To serve, arrange the salad on a large platter and slide the burgers on top.

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