Turkey sliders and babaganoush hummus

It seems like every year around spring time I get a hankering for some turkey burgers (2014 2015). I guess spring came a little early this year, and along with it the turkey burgers! We still grill them indoors on our stove top, but dress them up differently depending on what we're in the mood for. This time we had avocado and caramelized onions with choice of BBQ sauce or dijon.

On the side we had some simple chopped vegetables, for which Whitney prepared a hummus mixture with roasted eggplant and yogurt, calling it a babaganoush hummus. I thought it was delicious and better than plain hummus, and went well with the veggies.

For the turkey sliders
   To prepare the sliders, mix salt, pepper, 1 egg, and Worcestershire sauce into 1 lb ground turkey. Fry in 2" rounds until browned on both sides and cooked throughout.
   Serve sliders on Hawaiian rolls with avocado, caramelized onions, and mozzarella slices. 

For the babaganoush hummus
   Slice 1 eggplant in 1/2" rounds. Drizzle olive oil on both sides of the eggplant and sprinkle with salt and pepper. Broil for 8-10 minutes; flipping half way through or until eggplant is golden on each side.
   In a food processor, combine the eggplant, 1/4 cup yogurt, and 1/2 regular hummus. Process until smooth and creamy.
   Serve with favorite veggies.

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