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Little Burgers, Big Flavor

Mango-Poblano Relish adds a little spice to popular sliders

Published: Wednesday, May 29, 2013 4:30 p.m. CDT
Caption
(Herald Photo by Lisa Pesavento)
“When I serve these,” Sue Schafer said, “I serve the Mango-Pablano Relish on the side. I also have some mustard, catsup, and pickles sitting close by. Some people prefer to have their slider this way.”

When did sliders become so popular? 

It used to be that the only place to eat a slider was at a White Castle Restaurant. Nowadays, you can order sliders in many restaurants.

The first time I had a White Castle slider, I was dating my now-husband and he told me how good they were.  Well, he took me to a White Castle when we were visiting his family. I could not figure out the attraction.

Of course, I pretended they were amazing since I wanted him to think we had so much in common!

A slider is just a little hamburger.

A slider is a great thing to serve if you have other dishes at a meal or if you want a light meal. They are also good as appetizers.

Making these sliders with ground turkey instead of beef makes them a bit healthier and less fatty. The reason for freezing the patties before putting them on the grill is that the turkey holds together better.

While the turkey sliders are in the freezer, start making the Mango Poblano Relish. The Mango-Poblano Relish is delicious with a bit of a kick. Yes, the poblano chile adds spice, but it is not overpowering. This relish is really quite versatile. You can also serve it with chips as a tasty dip.

If you are really adverse to the spiciness of this dish, decrease the amount of pablano pepper you put in the relish.

Serve these sliders on dinner rolls.  Slider rolls are available in the bread aisle of the grocery store, but they are very bready.

Since you are making a healthy meal, don’t go overboard on the bread!

A small roll works just fine. 

Since you are only adding 3 tablespoons of the poblano chile to the salsa, dice the remaining chilies and freeze for use in another recipe or when you prepare this salsa again.  (Just don’t forget that you put them in the freezer.)

It’s been over 35 years since I have had a White Castle slider and I can say with some degree of certainty that these sliders are much, much better.

When I serve these, I serve the Mango-Pablano Relish on the side. I also have some mustard, catsup, and pickles sitting close by. Some people prefer to have their slider this way.

I also like to have a bowl of chips on the table too. That way if any relish is left, you can enjoy it with chips.  Be assured, there will be no relish left once the meal is over.

Prepare these sliders at your next cookout. They are so delicious you may have to double the recipe! 

And remember, …a good cook always cleans up!

TURKEY SLIDERS:

2 pounds ground turkey 1 egg 1 TB dried chopped onion 1 tsp. garlic salt 1/8 tsp. coarse ground pepper 1 TB grated Parmesan cheese 15 small dinner rolls, sliced in half 15 pieces green leaf lettuce

MANGO-POBLANO RELISH:

2 ripe mangoes, diced 1 avocado, diced ½ cup diced red onion 3 TB diced grilled poblano chile Juice of 1 lime 3 green onions, chopped ¾ tsp. garlic salt 1 TB honey

In bowl, combine ground turkey, egg, chopped onion, garlic salt, pepper and Parmesan.  Mix to blend well.  Form into 15 round patties.  Place in the freezer for 1 hour; or until frozen.

To prepare the relish, combine all ingredients in a bowl and mix until well blended.  Place a third of the mixture in a blender and puree.  Add to the remaining relish and blend well.  Cover and chill.

Place the burgers on the grill and cook over medium heat until it reaches an internal temperature of 165 degrees. Remove and place on rolls.

Top each slider with a piece of lettuce and 1 tablespoon relish.  Close the rolls and serve immediately.  Makes 15 sliders.

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