We eat these sliders both for dinner and for breakfast. For dinner I grill them right before dinnertime and serve them hot off of the griddle. For breakfast I make them in advance and re-heat them in a 350-degree oven in the morning. They only take a few minutes to reheat. My kids love them in the morning. It’s a great way to send them off with a lot of protein AND vegetables in their breakfast.
Turkey and Sausage Sliders (makes 22-25 two-inch diameter sliders)
- 2 tablespoons Olive Oil
- 1 cup onion, finely diced
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 2 eggs
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (I use Panko – to make these gluten-free, substitute 1 cup of crushed gluten-free crackers for the breadcrumbs – we’ve done it a number of times and it works GREAT)
- 2 ½ lbs ground turkey
- 1 lb sweet raw Italian sausage, casings removed
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon cumin
Saffron Sour Cream Sauce (optional but super duper delicious)
- 20 saffron threads
- ¼ cup boiling water
- ½ teaspoon salt
- ½ cup sour cream
Saffron Sour Cream Sauce
Place the saffron threads in a small bowl. Pour the boiling water over the top. Add the salt. Stir. Allow to sit for at least 10 minutes. Add the sour cream. Stir until well blended. Taste for salt. You may want to add a bit more salt to taste. Set aside.
Heat olive oil in a large skillet. Add the onions, carrots and celery. Sauté on medium heat until soft, 12-15 minutes. Remove from heat. Allow to cool slightly. Place in a food processor and process on pulse until the pieces of onion, carrots and celery are quite fine. Don’t create a paste. You want to stop processing before that happens.
Place all of the ingredients in a large mixing bowl (including the onion/carrot/celery mixture). Blend completely. I find this is easiest with a metal pastry blender, but you can use your hands, or whatever implement suits your fancy. Make sure to get it really well blended.
Heat a griddle to 300 degrees. Using wet hands form small patties, approximately 2 inches in diameter and about ½ inch thick. It’s important to keep all of the patties about the same thickness so that they will cook evenly. You need to cook the patties until they are cooked through, but not dry. I have to cut one in half to make sure they are done. Once you have them cooked through you can either serve them immediately, or refrigerate them for later – or even freeze them.
Serve the sliders with a dollop of saffron cream sauce over the top.