Apricots, coffee, and turkey may sound like an unusual combination; however, these slider sandwiches are sure to garner much praise from family and friends. This recipe makes quite a few patties, so use only what you need and freeze the remaining uncooked patties for another time.
1 1/2 lb (750 g) ground turkey
2 tsp (10 mL) freshly ground coffee (not instant coffee)
3 Tbsp (45 mL) finely chopped dried apricots
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/2 tsp (2 mL) ground coriander
1 tsp (5 mL) dried oregano
1 Tbsp (15 mL) Dijon mustard
2 green onions, trimmed and minced
Grapeseed oil, for grilling
1/2 cup (125 mL) grated smoked Gouda cheese
16 whole wheat slider buns, halved and cut side toasted
2 cups (500 mL) baby spinach
1/4 cup (60 mL) cilantro leaves
2 avocados, sliced
16 tomato slices
In large bowl, mix thoroughly turkey, coffee, apricots, salt, pepper, coriander, oregano, mustard, and green onions. Shape heaping 2 Tbsp (30 mL) of turkey mixture into 16 patties, set on parchment-lined baking sheet, and repeat with remaining mixture. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat grill pan or barbecue over medium heat.
Brush patties with oil and grill, flipping once, until cooked through, about 3 minutes per side. During last minute of cooking, top each burger with slice of cheese to melt slightly.
To serve, place bottom of slider buns on serving plate. Top with some spinach and cilantro, turkey slider, some avocado, and slice of tomato. Cap with top of bun and serve immediately.
Makes 16 sliders.
Each slider contains: 166 calories; 11 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 12 g total carbohydrates (3 g sugars, 2 g fibre); 259 mg sodium
source: "Cooking with Coffee", alive #373, November 2013
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