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!
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!