A.C.T. Sliders
Makes 16 sliders
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)
2 Tbsp (40 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
3 tsp (15 ml) Dijon mustard
2 spring onions, trimmed and crushed
Grapeseed oil, for grilling
1/2 cup (125 ml) grated smoked Gouda cheese
16 wholemeal slider buns, halved and cut side toasted
2 cups (500 ml) baby spinach
1/4 cup (60 ml) coriander leaves
2 avocados, sliced
16 tomato slices
In large bowl, thoroughly mix turkey, coffee, apricots, salt, pepper, coriander, oregano, mustard and spring onions. Shape heaping 1 1/2 Tbsp (30 ml) of turkey mixture into 16 patties, set on baking paper-lined baking tray 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 coriander, turkey patties, some avocado and slice of tomato. Cap with top of bun and serve immediately.
Each slider contains: 695 kilojoules; 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 Australia #19, Autumn 2014
A.C.T. Sliders
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.