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tablespoon unflavored gelatin (powder)
tablespoon extra virgin olive oil
tablespoon low sodium soy sauce
tablespoon Worcestershire sauce
tablespoon crushed garlic
teaspoon ground pepper
mini burger or mini party buns
Herb mayonnaise, to taste (if desired)
In medium bowl, combine 1/4 cup of the chicken broth and the gelatin with a wire whisk until it's well incorporated.
Place the quinoa and the rest of the chicken broth in a medium pot over medium heat and cook for 10 to 15 minutes, stirring occasionally or until it is soft and the broth has evaporated. Once ready, add the olive oil and carefully mixing it with a fork. Set aside.
In large bowl, combine the turkey, quinoa, oil, soy sauce, Worcestershire sauce, adobo, garlic, salt, pepper and the gelatin mixture. Mix together. Cover and refrigerate for 20 minutes.
Set the grill to medium heat.
Divide the turkey mixture into 10 equal portions. Use your hands to shape each portion into a ball and flatten until you have 1/2-inch patties, about 1 1/2 inches in diameter.
Cook for 12 to 15 minutes; turn them over so they cook on both sides.
Remove the patties from the grill. Place spinach leaves in each bun and top with a patty and herb mayonnaise to taste.
- You can serve this delicious burger with French fries or a green salad.
- If you don’t have a grill, you can still enjoy this delicious recipe. Just lightly brown the patties in a non- stick skillet that’s been previously sprayed with oil; finish cooking in the oven at 380°F for 15 minutes.
More About This Recipe
- This recipe was created with summer in mind, a time of year to enjoy lots of outdoor recreational activities. We stay true to our mission of gourmet-quality healthy cuisine with natural ingredients, without the use of artificial flavoring!
Green Chile Turkey over Quinoa-Is a Simple, Easy and Delicious Meal!
We enjoyed this easy weeknight meal! If quinoa isn’t your jam you can prepare it with rice or pasta. The goat cheese on top compliments the heat of the chili’s really nicely.
Perfect meal to make during the week, Enjoy!
- ½ cup mayonnaise (such as Hellman's®)
- 2 cloves garlic, minced
- 2 tablespoons minced onion
- 1 teaspoon fresh lemon juice (Optional)
- 1 pinch salt and ground black pepper to taste
- 1 pound lean ground turkey
- ½ cup diced fire-roasted red peppers
- ¼ cup Italian-style salad dressing
- ¼ cup finely minced sweet onion
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh oregano
- ½ teaspoon chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1 (12 ounce) package dinner rolls, split and toasted
Mix mayonnaise, garlic, onion, lemon juice, salt, and pepper together in a bowl. Let set while you make the sliders.
Mix turkey, red peppers, dressing, sweet onion, garlic, oregano, and thyme together in a large mixing bowl. Cover and let sit in a refrigerator for 5 to 10 minutes.
Form turkey mixture into patties that are a little larger than your dinner rolls.
Heat oil in a frying pan over medium heat. Cook patties in the hot oil, turning occasionally, until browned and no longer pink in the centers, 5 to 10 minutes per side.
Ingredients to make Turkey Hawaiian sliders
You are only five ingredients away from your new favorite sliders. Here is what you need:
- Hawaiian rolls: You can find these in any supermarket, both in the bread section and in the bakery.
- Whole grain mustard: This is my favorite mustard to use for this recipe. However, you can opt for honey mustard or Dijon mustard if that's what you have on hand.
- Butter: A little bit of melted butter adds so much flavor to this dish.
- Roasted Turkey: Roasted deli turkey lunch meat is the best choice for this slider recipe.
- Swiss Cheese: You can find sliced Swiss cheese in the cheese section of any supermarket.
- 1 cup water
- ½ cup quinoa
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 5 cloves garlic, finely chopped
- ½ cup Worcestershire sauce, divided
- 2 eggs
- 2 tablespoons barbeque sauce (such as Sweet Baby Ray's®)
- 2 tablespoons hot pepper sauce
- 1 tablespoon seasoned salt (such as LAWRY'S®)
- 2 teaspoons ground black pepper
- 2 pounds lean ground turkey
- 3 tablespoons brown sugar
Preheat the oven to 350 degrees F (175 degrees C). Line a glass baking dish with aluminum foil.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool.
Heat oil in a skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic cook until fragrant, about 1 minute.
Combine cooked quinoa, onion mixture, 1/4 cup Worcestershire sauce, eggs, barbeque sauce, hot sauce, seasoned salt, and black pepper in a large bowl. Whisk together. Add ground turkey and mix well with hands. Form patties and place in the prepared baking dish.
Mix remaining 1/4 cup Worcestershire sauce and brown sugar together in a bowl to make a paste. Spoon on top of the patties.
Bake patties in the preheated oven until no longer pink in the center, 35 to 45 minutes.