WOW! These yummy little burgers were a hit with my family! We BBQ often living in Southern California almost any day is good for a BBQ day. The option of using white toast instead of a burger bun was a wonderful treat for a little something different.
My little one who does NOT like to eat anything different is hard to please
(with mixing in the pureed cauliflower into his favorite mashed potatoes) is just one more way I can make sure he is eating healthy.
(and he did not even know the vegetables were in there, another point for MOM).
Club Burger Sliders with Avocado-Ranch Dressing
6 slices center-cut bacon, chopped (or use turkey bacon)
2 pounds ground turkey (we use 1/2 turkey & 1/2 ground beef)
2 tbsp diced onion
1 tsp hot sauce
2 tbsp poultry seasoning
Salt and pepper
1 avocado
1 cup sour cream
2 tsp lemon juice
2 tsp garlic
sprinkle of chives, dill & parsley
16 slices good-quality white or whole wheat bread
Bibb or butter lettuce leaves, for serving
2 plum or vine-ripened tomatoes, thinly sliced
Pre-heat an outdoor grill or griddle pan to medium-high. Place a skillet over medium-high heat, cooked bacon. Drain on paper towels to cool, then chop. While the bacon cooks, place the turkey in a large bowl. Add in diced onion, hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form eight slider patties, about 2 1/2-3 inches in diameter. Cook the sliders on the grill or griddle, turning once, until cooked through, 8-10 minutes. While the sliders cook, pre-heat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce. Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler (turning over half way). Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.
Cauliflower Mashed Potatoes
add pureed cauliflower to any mashed potato recipe (from a box or fresh)
Steam cauliflower in a pan of water until cooked. Drain; add the cauliflower into a food processor with a tsp of garlic and a little bit of milk to get the right consistency. Add about 1/2 to 1 cup into a recipe of mashed potatoes; continuing to taste so that the cauliflower does not over power the potatoes if you are try to hide from the little ones. Store the unused cauliflower in the freezer to use later. (I can also hide 1/4 cup of pureed cauliflower into my son's noodles and butter, it looks like milk and he has no idea, just add a bit of parmesan cheese and the cauliflower is hidden)
No haunted house would be complete without scurrying mice. We've caught a few to serve to our guests! - Gooseberry Patch Blog
