Year-Round Holiday Turkey Sliders with Zesty Cranberry Ketchup
Serving Size
3
Ingredients
…“ cup (75 mL) ketchup. 2½ tsp (12. 5 mL) dry mustard. 3 tbsp (45 mL) packed dark-brown sugar. …” 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. …“ 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
Steps
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