Cajun Turkey Sliders with Horseradish & Scallion Rémoulade

Here’s a great slider for game day snacking or make into a burger if you’re looking for something more.  The secret?  Minced crispy bacon and onions caramelized in (yep, you guessed it) bacon fat are mixed with ground turkey and Cajun seasoning for that little extra “bump” of flavor!  And to make easy grilling of the sliders, I used the BULL Slider Kit.

Cajun Turkey Sliders with Horseradish & Scallion Rémoulade

Serves 4-6; makes 16 sliders

For the sauce:
1/3 cup mayonnaise (Best Foods or Hellman’s)
2 teaspoons finely chopped cornichons or gherkins (tiny pickles)
2 teaspoons finely chopped capers
1 1/2 teaspoons prepared horseradish (not cream style)
1/2 teaspoon BULL Cajun seasoning
1 scallion, finely chopped

For the burgers:
3 strips smoked bacon
1/2 cup very finely chopped red onion
1/4 cup very finely chopped red bell
1 1/4 pounds ground turkey*
1 scallion, very finely chopped
1 teaspoon Louisiana-style hot sauce (Tabasco)
2 teaspoons BULL Cajun seasoning
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
Slider buns
Shredded lettuce
Cornichons or gherkins (tiny pickles)
Cherry tomatoes
Sandwich picks

For the sauce: Stir together sauce ingredients until well combined.  Store covered in the fridge so flavors can meld until ready to serve.

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.

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 the BULL Slider Kit — 2-4 minutes per side or until cooked through; 5-7 minutes per side if making burgers.

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. Cheers!

*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.

2 responses to “Cajun Turkey Sliders with Horseradish & Scallion Rémoulade

  1. Pingback: Super Snackin’ for Super Bowl Sunday | Bull BBQ Blog·

  2. Pingback: Sweet ‘n’ Spicy Sriracha Glazed Thighs and Wings for Your Super Bowl Buffet | Bull BBQ Blog·

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