Turkey Sliders with Sweet Potato “Buns”

Makes 8-10 individual sliders, a healthier take on sliders, sandwiching each finished turkey burger between roasty slices of sweet potato.

  • 4 applewood-smoked bacon strips, finely chopped
  • 1 pound ground turkey
  • 1/2 cup Margot's Morsels Primo Parmesan, fine crumbs
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons chopped fresh cilantro
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground cumin
  • 1 tablespoon soy sauce
  • 2 large sweet potatoes
  • Shredded Monterey Jack cheese
  • Honey Dijon/Spicy Dijon mustard

In a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons drippings. Set skillet aside. Combine bacon with next 8 ingredients until well mixed; adding turkey at the end so you don't over mix, cover and refrigerate at least 30 minutes.

Preheat oven to 425°. Cut sweet potatoes into 20 slices about 1/2 in. thick. Place slices on an ungreased baking sheet; bake until sweet potatoes are tender but not mushy, 25-35 minutes. Remove slices; cool on a wire rack.

Heat skillet with reserved drippings over medium-high heat. Shape turkey mixture into slider-sized patties. Cook sliders in batches, 3-4 minutes on each side, taking care not to crowd skillet. Add a pinch of shredded cheese after flipping each slider the first time. Cook until a thermometer reads 165° and juices run clear.

To serve, place each slider on a sweet potato slice; dab with honey Dijon mustard. Cover with a second sweet potato slice. Pierce with toothpick.

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