So in all honesty, if given a choice between one of these sliders or a cheeseburger (my favorite food in the world), I might have to really think about which I would choose. On the one hand, cheeseburgers are as common as say, cheeseburgers. Whereas, a good ground turkey slider doesn’t just grow on every corner. So it might take me a minute or two to make my choice. And because turkey sliders aren’t as readily available, I probably would leave the cheeseburger until another day. (If of course it was a “pick either one” situation.)

Now this could not conceivably happen to me in real life. No one I know would ever be so unkind as to actually force me to make such an agonizing choice. My friends are simply too nice to even consider making such a demand of me. Plus they know I would probably crack under the pressure.  So given that I might actually consider choosing one of these sliders over a cheeseburger should be proof enough that you too should give them a try. I found this Paula Deen recipe on the internet when I was looking for a hearty appetizer to serve at one of our in-home jazz concerts. And because these sliders are just so incredibly delicious, I felt compelled to share the recipe with you. Thank you Paula! (Please note: There was no butter spread on, melted into, or otherwise abused in the making of these turkey patties.)

• 1 (20-oz.) pkg. ground turkey
• ½ lb. ground pork
• 1-oz. fresh basil, finely chopped
• 3 cloves garlic, finely minced
• ½ tsp. kosher salt
• freshly ground black pepper
• 1/3 c. mayonnaise
• 2 tsp. vegetable oil
• Slider Buns (see recipe under Bread & Roll Recipes)
• Roasted Red Pepper Aioli (recipe to follow)
• mixed spring greens

In a large bowl, combine the ground turkey, pork, basil, garlic, salt, pepper, and mayonnaise. Shape the mixture into eighteen 2-inch-size patties. Pour the vegetable oil into a large skillet and place over medium heat. When the skillet is hot, add the turkey patties and cook until done all the way through, 4 to 5 minutes per side. Meanwhile, slice the slider buns and lightly toast them in a pre-heated 350 degree oven for about 7-10 minutes.  Spread both sides of the toasted buns with Roasted Red Pepper Aioli. Lay spring greens on the bottom halves of the buns. Top with turkey patties. Cover with the top halves of the buns and serve immediately.

ROASTED RED PEPPER AIOLI

• ½ c. mayonnaise
• 1 T. Dijon mustard
• 1 clove garlic, finely minced
• 1/3 c. finely chopped roasted red pepper
• kosher salt
• freshly ground black pepper

In a small bowl, combine the mayonnaise, mustard, garlic, and roasted red pepper. Season to taste with salt and pepper. Cover and chill.