Thanksgiving Turkey Burger Sliders with Twice Fried Smashed DYP’s
By Chef Tom Fraker


For the DYP’s®
Canola Oil as needed
1 pound Melissa’s Dutch Yellow® Potatoes, halved
Kosher Salt and Freshly Ground Pepper to taste

For the Burgers
1 pound Ground Turkey
2 cloves Melissa’s Peeled Garlic, minced
2 tablespoons Fresh Sage, minced
Salt and Freshly Ground Pepper to taste
4 Melissa’s Veggie Sweet Peppers, minced
1 package Melissa’s Dried Cranberries
¼ cup Panko Bread Crumbs
8 Hawaiian Dinner Rolls, halved

Heat the canola oil in a fryer or deep pan to 360º.

Fry the potatoes until golden brown and fork tender. Remove the potatoes from the oil and drain them on paper towels. Using a kitchen mallet, smash the potatoes, one by one. Carefully place them back into the hot oil and fry them until they are crispy and golden brown on the outside. Drain them back onto the paper towels and immediately season them with salt.

In a bowl, combine the turkey and all of the other ingredients, except for the dinner rolls. Form the mixture into 8 small patties.

Place the patties on a hot grill or grill pan and cook, on both sides, until completely cooked through. Should read 165ºF on a meat thermometer. Place them on the dinner rolls, garnish with your favorite condiments and serve with the DYP's®.

Makes 8 sliders