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Entree
American
8 sliders
15 minutes
40 minutes
Fun sliders for informal Thanksgiving, armchair quarterbacking, or backyard barbecues. By the way, those Twice Fried DYPs® are habit forming!
Canola oil, as needed
1 pound Melissa’s Baby Dutch Yellow® Potatoes, halved
Kosher salt and freshly ground pepper, to taste
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 Mini 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 360ºF
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 or bottom of a small frying pan, 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. Replace paper towels if needed.
Drain potatoes back onto the paper towels and immediately season them with salt and pepper.
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 prepared hot grill or grill pan and cook, on both sides, until completely cooked through.
The internal temperature of each burger should read 165ºF on a meat thermometer. Place them on the dinner rolls, garnish with your favorite condiments and serve with the DYPs®.
While sliders are cooking, Twice Fried DYP®s may be kept warm uncovered in an oven set at 150F, or fry the second time (Step 4) while sliders are cooking.
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