It’s August, and it’s still hot, but I’ve decided that it’s OK to do things like turn on the stove and the grill. So, I’m happy to bring you actual food. Like real, not made of whipped cream food.
See that? Not even a dot of whipped cream on there.
There is, however, fresh mozzarella cheese, a ripe roma tomato, basil, and drizzle of basalmic.
All of these are good things. VERY good things.
I cooked these turkey sliders on the stovetop, because it’s hot outside, and then topped them with a thick slice of tomato and hunk of mozzarella cheese. Then, I popped them under the broiler for just a minute or two to blister the cheese. Don’t buy the mozzarella that comes soaking in brine for these, I find it doesn’t do as well in this sort of application. My grocery store usually sells theirs in the specialty cheese section, I think it comes in an 8-ounce ball.
This really is the perfect summer dinner. I made them slider-sized because that vicious summer heat seems to decrease my appetite for some reason. Also, more importantly, I wanted the size of the sliders to match the size of the tomato and mozzarella slices. It’s just prettier that way.
I mixed a couple teaspoons of tomato paste into the turkey meat, but I think that some sun-dried tomatoes would be great too. Roasting the garlic before adding it to the basil mayo would be a wonderful touch as well.
Caprese Turkey Sliders
For the burgers:
- 2 ripe roma tomatoes, sliced into 1/4-inch slices
- 1 pound ground turkey breast
- 3 cloves garlic, minced
- 3 Tablespoons fresh basil, chopped
- 2 tablespoons basil mayo (recipe follows)
- 2 teaspoons tomato paste, or 2 Tablespoons chopped sun-dried tomatoes
- 1 teaspoon red pepper flakes
- Dash of salt and pepper
For the mayo:
- 1/2 cup mayo
- 2 cloves garlic, minced
- 3 Tablespoons basil, chopped
- 1 Tablespoon olive oil
- 1/2 to 1 teaspoon fresh lemon juice
- Salt & Pepper, to taste
- 8 slider buns (I use these when I’m feeling lazy)
- Fresh mozzarella cheese (1 8-ounce ball), sliced into 1/4 to 1/2-inch slices
- 2 roma tomatoes, sliced into 1/4 to 1/2-inch slices
- 1 bunch basil
- Arugula (if desired)
- Balsamic glaze, for drizzling
1. Make the mayo: In a blender or food processor combine all ingredients and process until combined. Transfer to an airtight container and refrigerate until ready to use, can be made up to three days in advance.
2. Make the burgers: Gently combine all ingredients in a bowl and form into small 3-inch patties, pressing a small divot into the center of each patty. Refrigerate until ready to cook, can be made up to one day in advance.
3. Cook the burgers: Heat an oven-safe pan over medium-high heat; preheat oven broiler to high. Salt and pepper the surface of the turkey patties and drizzle pan with oil. Cook burgers about 3 to 4 minutes on each side, flipping once. Flip the burgers once more and quickly top with tomato and mozzarella cheese. Place pan under broiler and broil for 1 to 2 minutes until cheese is blistered.
4. Assemble burgers: Spread buns with basil mayo and top with basil, arugula, and turkey patties, drizzle with balsamic glaze or a dash of good balsamic vinegar.