Can you tell I have been working through my can of chipotle in adobo peppers? I have posted a couple recipes with chipotle peppers lately, including here and here. Fourth of July weekend is always a great weekend here in Austin. For us, it is normally filled with family, friends, the lake (because it’s so damn hot here), and a grill. This year I will be making sliders for our group. I use a gluten-free bun for myself, but the gluten eaters can use their miniature slider buns. I have made this recipe before for gluten eaters, and they couldn’t tell it was gluten-free. That is always a good thing. They said it was the best slider they’ve ever had- true story! Let’s see what this group says this weekend…
What are you making for the fourth of July? Do you have any fun plans?
Grilled Chipotle Turkey Sliders
Makes between 8-12 sliders
- 1 pound ground turkey
- 2 chipotle in adobo + 1 teaspoon sauce, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 egg
- ¼ cup parmesan cheese
- 1 teaspoon ground thyme
- ½ tablespoon lime juice
- 1 tablespoon garlic powder
- 1 tablespoon corn meal
Pre-heat grill to medium-high heat. Combine all ingredients in bowl and form 1 ½ inch balls, place on baking sheet and flatten gently with spatula. Drizzle vegetable oil over meatballs and place on grill a couple inches apart. Flip after 5 minutes; ensure they have wonderful grill marks. The cooking time depends on size of patty and power of the grill. They should take about 20 minutes to cook all the way. Make sure there is no pink in the inside of the patty and that it is cooked thoroughly.
- Roll the meat into small meatballs and serve with your favorite pasta and sauce.
- Cook the ground turkey and form chipotle turkey tacos.
- Form the meat into larger patties and serve like a regular hamburger.
- Serve these delicious slider patties with grilled skillet potato-corn hash and grilled lime-paprika broccoli!