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A.C.T. Sliders


    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




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