Sun-dried Tomato & Feta Turkey Sliders

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  • 1/2 cup bread crumbs plain
  • 2 cups parsley
  • 1/2 cup sun-dried tomato
  • 2 garlic clove minced, large
  • 3 large egg, room temp, beaten
  • 2 tablespoons milk
  • 1/2 cup feta cheese
  • 1 teaspoon black pepper
  • 1 pound 8 ounces ground turkey
  • 12 small burger buns (if making sliders)

For sliders, add your favorite toppings such as lettuce, tomato, pickles, mayo, mustard, ketchup, etc.

Directions

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

FOR MAKING SLIDERS:

Using a scoop, make evenly sized portions of meat, about 1/3 cup each. Form into a patty. Preheat a grill pan with a few tablespoons oil. Pan fry over medium heat, about 4 minutes per side. Use a meat thermometer to ensure that the meat reaches 165 degrees Fahrenheit.

FOR MAKING MEATBALLS:

Using a small scoop, make evenly sized portions of meat, about 3 tablespoons each. Line a cookie sheet with parchment paper. Arrange the meatballs with 1 inch of space between them. Do not crowd the pan. Bake at 375 degrees for 8 to 10 minutes. Use a meat thermometer to ensure the center of the meatballs reach 165 degrees Fahrenheit.

FOR MAKING MEATLOAF:

Line a cookie sheet with parchment paper. Form meat into a long loaf. Bake in a 360 degree oven for one hour. Use a meat thermometer to ensure the center of the meatloaf reaches 165 degrees Fahrenheit.  Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Serves 6