Thai food and sliders come together in these mini burgers with healthy ground turkey, and lots of fresh Thai flavors!
Dish Count :: 1 Mixing Bowl, 1 Baking Sheet, 1 Cutting Board
A certain puppy had to go to the vet yesterday. Nothing major, just a routine doggie dental, but as any nervous mama would be, I texted Ben to make sure that Huck got in okay and wasn’t panicking or anything. By now I should know he is the weirdo who loves the vet, because it means two things – treats and pettums from the techs. He loves his vet. Me? I used to work at vet hospitals, and I miss it every day, but I still get antsy being a doggie mama sending her kid under.
The only saving grace of my nerves? That he was going to be an evenings worth of entertainment coming out of the anesthesia. Dog parent of the year here, folks.
So I texted Ben and asked how Huck did, and Ben said “He didn’t even look back”. I should have known. That dog, bless him is like the kid who gets into creepy van when a stranger offers him candy. If he knows that treats are in his future, he’s there. And I have failed. No fear. But maybe that’s not a bad thing, because if you have a dog that loves everyone, everyone will love him.
And with Huck, that’s not far off.
Now, I didn’t get any videos of his post-anesthesia antics – he mostly just came home and zonked out. don’t worry, being the terrible dog mom I am, I still laughed at his lips that got caught in his teeth because he couldn’t feel his face. It might have something to do with the memories I have of my wisdom teeth being remove when I was in high school and how afterwards my mom tried to feed me jello only for it to fall right out of my mouth. Laughing at inappropriate situations is apparently hereditary.
But for now, it means more puppy snuggles for me.
I made these Thai Turkey Sliders based off of Chef Savvy‘s Thai Red Curry Chicken Meatballs. The meatballs were made for a Tasty Kitchen blog post a couple of months ago, and ever since then I have had a serious hankering for them again. Instead of just eating them straight, I thought they would make stellar sliders, and THEY DID! Woah buddy. These are definitely one of my go to recipes for turkey. They are not dry like regular turkey patties I have tried in the past, and these are jam packed with Thai flavors. You HAVE to try them. And yes, it’s worth every single exclamation point and capitalization.
Thai Turkey Sliders
- 16 ounces, weight Ground Turkey (Lean, not Extra Lean)
- ½ cups Panko Breadcrumbs
- 2 cloves Garlic, Minced
- 1 teaspoon Ginger, Minced
- 1 whole Egg
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
- ⅛ teaspoons Crushed Red Pepper Flakes
- 1 Tablespoon Cilantro, Chopped
- 1 tsp Lime Zest
- 1/2 cup Shredded Carrot
- 1/2 cup Shredded Radish
- 12 Slider Buns
- 3/4 cup Olive Oil Mayo
- 1 tsp Red Curry Sauce
- 1/2 tsp Sriacha Sauce
- 1 clove Garlic, minced
- 2 Tbsp Cilantro, chopped
Preheat oven to 400 F. Lightly grease a rimmed baking sheet with oil.
In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix. Portion out 12 equal-sized large meatballs, and press into a patty form. Place the patties on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through, flipping them halfway through cooking.
Prepare the sauce while they bake by stirring all the ingredients together in a small bowl. Shred carrots and radishes and set aside. Remove the patties from the oven and move on to assembling sliders.
Toast the slider buns, and then slather with the Sauce. Top each slider bun with one turkey patty. Top with shredded carrots and radishes, and top with remaining bun. Spritz with lime juice if desired. Serve immediately.
Turkey patties lightly adapted from Thai Red Curry Chicken Meatballs from Chef Savvy.