Turkey slider sandwiches with onion-tomato jam

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 466, total fat 23 G., saturated fats 10 G., proteins 26 G., carbohydrates 40 G., fiber 4 G., cholesterol 109 mg, sodium 1096 mg, sugar 25 G.

"These mini burgers are sure to be a hit at your next party thanks to my delicious onion-tomato jam," says Cardea Brown. "You'll definitely want to make some and keep it in the fridge to add to your favorite sandwiches."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Onion and tomato jam

2 tablespoons salted butter
3 medium Vidalia onions, thinly sliced into half rings
450 g plum tomatoes (about 5 pcs.)
1 clove garlic, minced
1/3 cup firmly packed dark brown sugar
2 tbsp. vegetable broth
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves
Special equipment: wooden skewers

Turkey sandwiches

450 g ground turkey (dark meat)
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 teaspoon garlic powder
1 tsp onion powder
1 large egg, lightly beaten
Cooking spray
1 package of 12 Hawaiian mini buns, cut in half horizontally
Two logs of goat cheese, weighing 90 grams each, cut into circles
2 cups young arugula
2 cups of mixed cherry tomatoes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground turkey, Vidalia onion, plum tomatoes, balsamic vinegar, thyme, Dijon mustard, garlic powder, goat cheese, arugula

Cooking the dish according to the recipe:

Jam:

In a large skillet over medium heat, melt the butter. Add the onion, then season with a little salt and cook, stirring frequently, until golden brown and soft, about 20 minutes.
Meanwhile, halve the tomatoes crosswise. Scoop out the seeds with a spoon and discard. Chop the tomatoes. Combine the tomatoes, garlic, brown sugar, vegetable broth, and vinegar with the softened onion. Reduce the heat to low and simmer until the onion is caramelized, the tomatoes are very soft, and the mixture is syrupy, 20–25 minutes. Season with salt, pepper, and thyme. Set aside.

Sandwiches:

Gently combine ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder, and egg in a medium bowl. Form the mixture into 12 3-cm patties.
Heat a lightly oiled skillet over medium-high heat. Season the patties lightly with salt and black pepper. Add the patties to the skillet and cook until cooked through and an instant-read thermometer inserted into the patty registers 165°F (74°C), 2–3 minutes per side.
To assemble, place the patties on the bottom halves of the Hawaiian buns. Top with goat cheese, a little onion-tomato jam, and arugula, and cover with the tops of the buns. Pierce the cherry tomatoes with wooden skewers and thread them onto the sandwiches.