Cajun Turkey Sliders with Horseradish & Scallion Rémoulade
Author: 
Recipe type: Direct heat
Serves: 16 sliders; serves 4-6
 
*Cook's Note: I prefer ground turkey that has both dark and breast meat for better flavor and moisture. These sliders are great with ground turkey breast as well. **Tip: Wet hands before shaping burgers so the mix won’t stick.
Ingredients
  • For the sauce:
  • ⅓ cup mayonnaise (Best Foods or Hellman’s)
  • 2 teaspoons finely chopped cornichons or gherkins (tiny pickles)
  • 2 teaspoons finely chopped capers
  • 1½ teaspoons prepared horseradish (not cream style)
  • ½ teaspoon BULL Cajun seasoning
  • 1 scallion, finely chopped
  •  -
  • For the burgers:
  • 3 strips smoked bacon
  • ½ cup very finely chopped red onion
  • ¼ cup very finely chopped red bell
  • 1¼ pounds ground turkey*
  • 1 scallion, very finely chopped
  • 1 teaspoon Louisiana-style hot sauce (Tabasco)
  • 2 teaspoons BULL Cajun seasoning
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  •  -
  • For serving:
  • Slider buns
  • Shredded lettuce
  • Cornichons or gherkins (tiny pickles)
  • Cherry tomatoes
  • Sandwich picks
Instructions
  1. For the sauce: Stir together sauce ingredients until well combined. Store covered in the fridge so flavors can meld until ready to serve.
  2. For the burgers: Cook bacon until crispy in a medium skillet; drain on paper towels and then mince. Drain all but 1 tablespoon of the fat; allow the fat remaining in the skillet to cool a minute before continuing or onions will cook too quickly. With skillet over medium heat, cook onions until they are a golden color; about 10-15 minutes. Add bell pepper and continue cooking for another 2-3 minutes to soften. Transfer to a mixing bowl, add the bacon and cool completely. Thoroughly mix in the turkey, scallion, hot sauce and seasonings and form into 16 balls the size of golf balls.** Flatten with the BULL slider press or by hand; they should be slightly larger than the slider bun. I like to firm up the sliders a bit in the fridge for a few minutes while I set the grill up.
  3. Set grill up for direct cooking over medium heat; be sure to clean and oil the grate. Cook sliders directly on the grate or use the handy slider cage included in theBULL Slider Kit -- 2-4 minutes per side or until cooked through; 5-7 minutes per side if making burgers.
  4. Serve on toasted slider buns with shredded lettuce and a dollop of sauce. Spear a cherry tomato and cornichon on a sandwich pick and poke into the slider to hold it all together.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/cajun-turkey-sliders-with-horseradish-scallion-remoulade/