Wednesday, January 30, 2008
Game On -Tandoori Sliders
I finally succumbed to making these cute and adorable sliders. Originally inspired by fast food joint White Castle now elevated to a cult like status of its own ( kobe sliders anyone?). You don't have to look for a White Castle to enjoy these. You can now make it at home with my spicy tandoori twist. I am sure some of you are gearing up for the big game this weekend and these sliders will fit right in. It is quick to make, just a bit of chopping and the patties can baked on a baking sheet in order to save your precious time if you wish. I just made a small batch so standing over a hot stove was no biggie, it took maybe half an hour to get these sliders to the table - assembled.
I has some leftover homemade whole wheat brioche dough in the freezer (result of a baking frenzy - thanks to Jaden) that I thawed and baked in a muffin pan for the buns. You could use dinner rolls too. Those pillowy soft potato rolls would be wonderful. I used Patak's tandoori paste here, except it is not called tandoori paste anymore. Instead it is called spicy ginger & garlic marinade . The topping was a mixture of yogurt, mayo and mint and green chilli spread that I found in an Indian grocery store ( the topping was unbelievable - creamy, tangy and spicy). I guess a favourite chutney could take the place of the chilli spread.
I used micro greens as part of the fixings. I was dismayed to find it going bad after just one day in the fridge. This is definitely not a buy ahead ingredient.
These mini hamburgers are perfect - one bite if you can ;) It was a three bite affair for me.
A note about the yogurt - I would not recommend low fat yogurt as it has higher water content than regular yogurt. It could make the patties soggy. I used Greek style yogurt because it is creamier and thicker. Regular yogurt would be fine in this recipe.
1 lb organic minced turkey
1 jalapeno chili
2 Tb finely minced cilantro
2 scallions -minced
2 1/2 tsp tandoori paste
1 tsp yogurt
3 Tb mayonnaise
1 Tb yogurt
1 Tb mint and green chilli spread or chutney of your choice
Finely chop jalapeno, scallions and cilantro. Place minced turkey in a bowl and add all chopped ingredients to it. Combine tandoori paste and yogurt in a separate bowl and add to the turkey. Mix well.
I preheated my cast iron skillet with four tablespoon of olive oil on medium high heat. I made little patties and cooked them 5 minutes or so on each side. These patties were well browned anyways...
Mix all the ingredients for the topping and set aside.
I had micro greens, sliced English cucumber and Roma tomatoes as part of the fixings. Slather the topping on the halved buns and pile on the toppings. Enjoy!