Year-Round Holiday Turkey Sliders with Zesty Cranberry Ketchup

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INGREDIENTS

INGREDIENTS

  • ⅓ cup (75 mL) ketchup
  • 2½ tsp (12.5 mL) dry mustard
  • 3 tbsp (45 mL) packed dark-brown sugar
  • ⅔ cup (150 mL) Ocean Spray® Jellied Cranberry Sauce , mashed
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) butter
  • 1 small onion, peeled and thinly sliced
  • ½ cup (125 mL) Craisins® Dried Cranberries
  • 1½ lbs (750 g) freshly ground turkey
  • ½ lb (250 g) sweet Italian sausage, casing removed and finely crumbled
  • ¼ cup (60 mL) thick and creamy horseradish
  • ⅓ cup (75 mL) freshly minced cilantro
  • 1 tsp (5 mL) salt
  • ¼ tsp (1.25 mL) freshly ground pepper
  • 18 small dinner rolls, about 2 inches (50 mm) in diameter, split and toasted
  • 5.4 ozs (155 g) Boursin style herb and garlic flavored cheese, at room temp.
  • 3 cups (750 mL) baby arugula leaves, washed and dried

DIRECTIONS

DIRECTIONS

In a small glass bowl, combine ketchup, mustard, brown sugar and cranberry sauce. Microwave on medium-high power for 1 minute. Stir until mixture is smooth and well blended. Set aside.

In a large skillet, warm oil and butter over medium heat, saute onion and cranberries for 5 minutes. Set aside and keep warm.

Preheat broiler

In a large bowl combine turkey, sausage, horseradish, cilantro, salt and pepper. Mix to combine.

Moisten hands and shape mixture into 18 mini burgers. Lightly spray broiler pan with non-stick cooking spray. Place burgers on broiler pan; brush lightly with Zesty Cranberry Ketchup; broil 3 minutes; turn; brush generously with glaze and broil another 3 minutes.

To serve: Spread bottom half of rolls with cheese and then layer with arugula leaves; glazed turkey burger then with the sautéed onion and cranberry mixture, cover with the top of the bun.

Serving 3 per person. Serves 6

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