Turkey Burger Sliders with Brioche Buns & Toasted Hazelnut and Arugula Salad

Turkey Burger Sliders

with Brioche Buns & Toasted Hazelnut and Arugula Salad

3 Servings
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From the Test Kitchen

In this recipe you’ll use delicious brioche buns to put a unique spin on an American classic. Brioche gets is pastry-like richness and consistency from milk, eggs, and (in true French fashion) a little extra butter added to the dough. It’s the perfect vehicle for these juicy turkey patties.

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  • Nutrition
    PER SERVING
  • Calories
    595 Cals (est.)
fresh
ingredients
Turkey Burger Sliders with Brioche Buns & Toasted Hazelnut and Arugula Salad
Title
  • 3 Tbsps Hazelnuts
  • 2 oz Ricotta Salata Cheese
  • 1 Lemon
  • 1 Shallot
  • ½ head Boston Lettuce
  • 10 oz Ground Turkey
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Dijon Mustard
  • 1 tsp Garlic Powder
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Ketchup
  • 1 Tbsp Sweet Pickle Relish
  • 3 oz Arugula
  • 6 Brioche Slider Buns
Prepare the ingredients:
1 Prepare the ingredients:
Remove the root of the Boston lettuce. Wash and dry the fresh produce. Separate the Boston lettuce leaves. Peel and mince the shallot to get 2 tablespoons of minced shallot. Crumble the ricotta salata. Slice the buns in half horizontally. Roughly chop the hazelnuts. Cut the lemon into quarters and remove the seeds.
Form the slider patties:
2 Form the slider patties:
In a medium bowl, combine the ground turkey, panko breadcrumbs, Dijon mustard, garlic powder and shallot. Season with salt and pepper and mix until well combined. Using your hands, divide the mixture into 6 equal parts and flatten into patties.
Toast the nuts:
3 Toast the nuts:
Heat a large pan (nonstick, if you have one) on medium until hot. Add the chopped hazelnuts and toast for 2 to 3 minutes, or until browned and fragrant. Transfer to a small bowl, discarding any loose skins. Wipe out the pan.
Cook the sliders:
4 Cook the sliders:
In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the slider patties and cook 3 to 4 minutes per side, or until cooked through. (You can easily test the doneness of your sliders by cutting a small slit into the middle of one of them.) Transfer the cooked patties to a plate. Wipe out the pan.
Toast the buns & make the sauce:
5 Toast the buns & make the sauce:
In the same pan used to cook the sliders, heat 2 teaspoons of oil on medium until hot. Add the buns, cut-side-down, and toast 1 to 3 minutes, or until golden. While the buns toast, in a small bowl, combine the mayonnaise, ketchup and sweet relish; mix thoroughly and season with salt and pepper to taste.
Make the salad & plate your dish:
6 Make the salad & plate your dish:
Just before serving, in a medium bowl, combine the ricotta salata, toasted hazelnuts and arugula. Toss with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper. Lay the toasted slider buns out on a work surface. Spread a little of the sauce on each. Place one slider patty on each bun bottom. Top the patty with a lettuce leaf and complete the sliders with the tops of the buns. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Remove the root of the Boston lettuce. Wash and dry the fresh produce. Separate the Boston lettuce leaves. Peel and mince the shallot to get 2 tablespoons of minced shallot. Crumble the ricotta salata. Slice the buns in half horizontally. Roughly chop the hazelnuts. Cut the lemon into quarters and remove the seeds.
2 Form the slider patties:
In a medium bowl, combine the ground turkey, panko breadcrumbs, Dijon mustard, garlic powder and shallot. Season with salt and pepper and mix until well combined. Using your hands, divide the mixture into 6 equal parts and flatten into patties.
Form the slider patties:
Toast the nuts:
3 Toast the nuts:
Heat a large pan (nonstick, if you have one) on medium until hot. Add the chopped hazelnuts and toast for 2 to 3 minutes, or until browned and fragrant. Transfer to a small bowl, discarding any loose skins. Wipe out the pan.
4 Cook the sliders:
In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the slider patties and cook 3 to 4 minutes per side, or until cooked through. (You can easily test the doneness of your sliders by cutting a small slit into the middle of one of them.) Transfer the cooked patties to a plate. Wipe out the pan.
Cook the sliders:
Toast the buns & make the sauce:
5 Toast the buns & make the sauce:
In the same pan used to cook the sliders, heat 2 teaspoons of oil on medium until hot. Add the buns, cut-side-down, and toast 1 to 3 minutes, or until golden. While the buns toast, in a small bowl, combine the mayonnaise, ketchup and sweet relish; mix thoroughly and season with salt and pepper to taste.
6 Make the salad & plate your dish:
Just before serving, in a medium bowl, combine the ricotta salata, toasted hazelnuts and arugula. Toss with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper. Lay the toasted slider buns out on a work surface. Spread a little of the sauce on each. Place one slider patty on each bun bottom. Top the patty with a lettuce leaf and complete the sliders with the tops of the buns. Serve with the salad on the side. Enjoy!
Make the salad & plate your dish:
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