As is the case with weekends that fall apart, I didn’t write at all. The whirlwind of a three-year-old who has made 2 a.m. her middle-of-the-night rally point for waking up combined with the news that someone I had worked closely with for a long time had died left me physically and emotionally exhausted. And when that happens, my memory for details like when we had burgers for dinner becomes nonexistent.
I have never made my own sliders before, instead taking the easy way out and buying the preformed version at Wegmans. The big challenge for me, as it has been for 30-odd years now, is portion size. A slider, it seems, should not just be a little smaller than a standard burger. It should be a lot smaller.
WHAT WORKED: The spinach added a nice flavor and different texture to the burgers.
WHAT DIDN’T: Everything worked okay.
WHAT DID THE WIFE SAY: Why is there spinach? Silly woman.
WILL THEY MAKE ANOTHER APPEARANCE: Yes. Maybe next time I’ll use arugula. I do love me some arugula.
Adapted from Bon Appetit
- 4 oz. flat leaf or baby spinach, chopped
- 1 garlic clove, minced
- 1 lb. ground turkey
- Kosher salt, freshly ground pepper
- 1/4 cup shredded cheddar cheese
- 12 slider buns or small dinner rolls, split, lightly toasted (for serving)
- Mayonnaise, sliced red onion, ketchup, pickle slices and/or anchovies (for serving)
Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into twelve 1/2-inch-thick patties.
Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through (resist the temptation to press down on patties with your spatula while cooking), about 5 minutes per side. Transfer to a plate.
Serve turkey-spinach patties on buns with the assorted toppings.