I’ve been on a spicy kick lately. Roasted jalapenos, smoky chipotle peppers in adobo sauce, spicy sriracha sauce — it seems these hotties are literally peppering my recipe development lately. Is it the sunshine that’s been playing peek-a-boo with the rain in my neck of the woods lately? I’m not sure why. But really who needs an excuse to spice up a meal?
I’ve cleaned off the grill for the summer grilling season, and one of my favorite things to make is a good burger. I rarely use ground beef in my burgers, opting instead for a leaner ground turkey that won’t leave me feeling weighed down. And I especially love to craft burgers into sliders. The nutritional content of 2 sliders is approximately equivalent to that of 1 burger, but somehow I always feel like I’m eating more. I think it’s the visual trick of having 2 sliders on my plate instead of just 1 burger.
I elected to use an extra lean (99% fat free) for this recipe. One of the challenges of cooking with extra lean ground turkey is that the lack of fat means the meat can get too dry in the cooking process and also that the burger won’t hold together well on the grill. The trick is to bulk up the meat with additional ingredients that will both keep the meat from drying out on the grill and help to hold it together. In this case I added roasted red pepper, lime zest, and lime juice for moisture and additional flavor. I then added in an egg and a bit of bulgar to help bind the mixture together. It worked like a charm!
To then offset the sweet red pepper and tart lime in the burger, I created a spicy, low-fat yet creamy aioli using roasted garlic, Greek yogurt, and sriracha. The roasted garlic adds a bit of caramelized sweetness to the aioli while the sriracha brings the heat. Drizzled over the slider patty, it’s a bite of heaven.
Not to be outdone, though, I then love to top each slider with a couple slices of creamy, cool avocado and a sprig of cilantro. Wow! This may be the perfect summer burger!
Check out the instructional video with some super tips on how to make the aioli prep even easier!
- Serves: 5
- Serving size: 2 sliders per person
- Calories: 201.5
- Fat: 6.0
- Saturated fat: 1.3
- Polyunsaturated fat: 0.6
- Carbohydrates: 11.9
- Sugar: 2.8
- Sodium: 207.1
- Fiber: 1.8
- Protein: 25.1
- Cholesterol: 73.2
- 1 lb. raw, extra lean (99% fat free) ground turkey
- ½ cup diced roasted red pepper
- juice of 1 lime
- zest of 1 lime
- 1 egg
- ¼ cup bulgar
- 1 whole bulb garlic
- 1 tbsp + 1 tsp extra virgin olive oil (divided)
- ⅓ cup plain, nonfat Greek yogurt
- 2 tbsp sriracha sauce
- juice of 1 lime
- In a medium mixing bowl, combine all of the ingredients until well blended. Cover and refrigerate for 1 hour.
- Form the meat mixture into 10 equal-sized balls then press flat into a patty. Use your thumb to press a dimple in the middle of each patty to keep it from over-shrinking on the grill.
- Preheat your grill and lightly spray with oil. Cook the patties for 2-3 minutes on each side or until cooked through.
- Preheat the oven to 400F.
- Slice the top off of the garlic bulb, exposing the cloves of garlic.
- Place the garlic bulb in a small baking dish and drizzle 1 tsp of the olive oil over the exposed cloves. Replace the top of the garlic bulb, cover the dish and bake for 45 minutes to 1 hour, until the bulbs are roasted and gooey. Remove from oven and let cool for 10 minutes.
- In a mason jar, combine the remaining 1 tbsp of olive oil, Greek yogurt, sriracha, and lime juice. Use a fork to pop the roasted cloves of garlic from their papery skin and into the yogurt mixture.
- Place a blender blade and cap on top of the mason jar and screw it on firmly. Mount the jar on your blender and puree until smooth.
- To serve:
- Place a slider patty on the bottom of a slider bun.
- Drizzle the patty with a generous tablespoon of the aioli.
- Optional: top with 2 slices of avocado and a few leaves of fresh cilantro.
- Place the top of the slider bun in place and bite!