Recipe source: picky-palate.com
I always trust Picky Palate to come through. She is always posting yummy recipes, and I love this one. They were so cute, too. I found mini hamburger buns at my grocery store, so hopefully they are anywhere. We paired these little sliders with oven roasted corn on the cob. Tis the season!
I learned a great tip for shaping burgers from savorysweetlife.com (one of my favorite sites!). Find a jar lid that is slightly larger than your hamburger bun. Lay a sheet of plastic wrap over it, then press the meat right into the lid. Pop it out and you have a perfectly shaped burger. Also, press down and make an indentation in the middle to keep it from getting really thick in the middle. For these little sliders, the lid to my mayo jar was the perfect size. A quarter cup of the burger mix was just the right amount.
2 Tablespoons extra virgin olive oil
1 lb ground turkey
1/2 Cup crumbled feta cheese
1/4 Cup sun-dried tomatoes, jarred in olive oil
1/2 Cup fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley
Sun-Dried Tomato Mayonnaise
1 Cup mayonnaise
2 Tablespoons sun-dried tomatoes, packed in olive oil, drained
Baby hamburger buns or dinner rolls, split and warmed
2 Cups fresh baby spinach leaves
1. Heat oil into a large skillet over medium heat. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Form 1/4 Cup little patties and place onto a cookie sheet. Once all are formed, place batches in hot skillet. Cook for 3-4 minutes per side or until golden brown and cooked through.
2. Place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of warm rolls. Layer bottom roll with spinach and the burger. Close with top roll.
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