Cheese-stuffed turkey sliders and jalapeño bean cakes
July 4, 2012
Mmmmm, barbeque season.
Just the smell of the barbeque heating up is enough to make me drool. In the summertime, we cook practically every meal on the barbeque – burgers, sausages, hot dogs (if My Other Half lets me), steaks, pork chops… anything.
A few weekends ago, I decided to try my hand at sliders – ground turkey sliders stuffed with cheese, to be exact. After the great success we had with Kacie’s turkey burgers from a recent girls’ night, I was pretty excited to try them.
They were great, and really fast to make! Unlike my favourite jalapeño and cheese-stuffed burgers, they require no chilling or wax paper or rolling out – just form into patties and press in a square of cheese. I liked that they bused oats instead of bread crumbs. We really enjoyed them, although I must say they weren’t as good as Kacie’s version!
You can find the recipe by clicking here. The only modifications I made were to use hearty focaccia mini buns and marble cheese, which I don’t recommend. Find a strong cheddar for the centres – it will be worth it. And try and get thin buns – the sliders get too thick otherwise.
On the side, I tried a new type of cake – jalapeno bean cakes! As you may have previously read, I am a bit obsessed with cakes of any kind. These are super healthy and right up my alley. And the lime mayo to go with them? Yum!
Jalapeno Bean Cakes
Adapted from Canadian Living
1 clove garlic
1 jalapeño pepper, seeded and chopped (more if you like them)
4 green onions, chopped
1 can white kidney beans (19 oz), drained and rinsed
¾ bread crumbs
¼ cup finely chopped fresh cilantro
pinch of salt and pepper
1 egg, beaten
¼ cup cornmeal
1/3 cup mayo
1 tsp lime juice
Grind up garlic, green onion and jalapeno in a food processor until fine. Add egg, beans, bread crumbs, cilantro, salt and pepper and pulse until combined. Whole pieces of bean are OK. Form into 8 patties and coat in cornmeal. Fry with olive oil until golden (about 5 minutes per side). Mix mayo and lime juice and serve as dipping sauce.
You can actually use whatever hot pepper you like in this recipe – like a chipotle pepper is adobo sauce, as the original recipe suggests. I just might have to try that!