I was inspired by katleti, a Russian meat patty that I grew up on. I tend to incorporate a lot of asian flavors in my cooking so this is a combination of the two. 

You start by sautéing up some shallots and garlic in chicken broth to add flavor. Once that's cooled off, add that to your turkey, along with breadcrumbs, ginger, heaps of cilantro, lime juice, eggs, and some smoked paprika (I put this on everything!).

Roll them into palm sized balls, flatten them out, and put them in an oiled pan on medium heat. Let them get a nice and crispy on both sides, and then add some chicken broth and cover. I initially added this step because I was afraid I'd burn the patties with cooking them through. The chicken broth helps keep the turkey moist and adds a touch more flavor. This does come with a cost of a dirty pan, so be sure to scrape off all of what's left on the pan before starting on a new batch. This works best in a smaller skillet that fits about 3 of the patties as it takes less chicken broth to keep them from browning too much. 

And there you have it! Vivian's famous turkey sliders. I suggest topping them off with a little more lime juice and a drizzle of sriracha. 

Cilantro Lime Turkey Sliders

Ingredients

20 oz 93% lean ground turkey

3 medium shallots, chopped

5 tbsp olive oil

4 cloves crushed garlic

1 1/2 cup low sodium chicken broth

2/3 cup cilantro, chopped

1/2 cup bread crumbs

1 tsp smoked paprika

1 tbsp ginger, minced

1 lime

2 eggs

Directions

1) Saute chopped shallots and crushed garlic in a pan on medium heat with 1 tbsp of olive oil. When shallots are translucent, add 1/4 cup of chicken broth and continue to cook for additional 3 minutes, until liquid is absorbed.

2) In a large bowl, combine ground turkey, cooled mixture of sautéed shallots and garlic, cilantro, bread crumbs, smoked paprika, ginger, eggs, and juice of 1/2 of a lime.

3) Form into palm sized patties, about 1/4 cup each, and flatten out. 

4) Heat 1 tbsp of olive oil in a pan on medium heat. Place 3-4 patties on the pan and let the cook for 3 minutes on first side, and 1 minute on other side.

5) Add 1/4 cup of chicken broth to the pan and cover. Cook for additional 3 minutes

6) Remove patties, clean the pan of remains, and place more oil and patties on to cook. 

7) Repeat until all patties are cooked. Recipe yields 16 patties. 

8) Serve with an additional squeeze of lime and/or a drizzle of sriracha.

Bon Apetit,

<3TTT