Turkey Souvlaki Sliders
It was four years ago this week that our family headed to Florida for a fun beach vacation. Lots of good stuff happened that week. On one of the many long walks, our blog, Three Many Cooks, was conceived. We celebrated Father’s Day too, and it was at that special celebration we each made a promise to eat less meat, so we could afford better meat.
It’s Father’s Day four years later. Three Many Cooks is thriving, and we’re all still living our promise to eat less meat, better meat. These days when we get a weeknight burger craving we opt for bean burgers, but for special occasions like Father’s Day, we serve up juicy, meaty burgers.
Good quality ground turkey or chicken is virtually non-existent where we live. Fortunately with the KitchenAid® Stand Mixer and Food Grinder Attachment, we’ve discovered how easy it is to buy organic turkey or chicken thighs (or even good beef or lamb) and grind our own. Here’s how:
Simply slide and secure the Food Grinder Attachment into the stand mixer hub. With the mixer set at speed 4, feed the meat or poultry chunks into the hopper and use the food pusher to help it through the chute.
The turkey makes its way through the grinding chamber and grinding plates into the stand mixer bowl. That’s all there is to it. The only key is to make sure the meat is good and cold, partially frozen is even better.
Once you grind your own meat, you may continue to buy the commercially ground stuff, but it’ll be hard. Not only is grinding small batches of your own safer, the quality is better too.
Fortunately grinding your own isn’t a big deal. Try it this Father’s Day. Give Dad a twofer—the gift of a grinder, and a slider dinner too!
Turkey Souvlaki Sliders
Makes 12 sliders
1 cup (8 ounces) Greek-style yogurt
1 medium English (seedless) cucumber) grated and squeezed dry
1 minced garlic clove, plus 3 whole garlic cloves, divided
2 teaspoons olive oil, plus extra for brushing burgers
2 teaspoons fresh lemon juice
Salt and ground black pepper
1 1/2 pounds turkey or chicken thighs, cut into large chunks and placed in freezer until very cold or partially frozen
3/4 cup (about 3 ounces) feta, crumbled
3/4 teaspoon salt
12 slider rolls or other small buns, split
Garnishes: 1/4 red onion, thinly sliced, baby arugula or other lettuce, 3 campari tomatoes, sliced and salted
Mix yogurt, cucumber, the minced garlic clove, 2 teaspoons of the oil, lemon juice, and a generous sprinkling of salt and pepper; refrigerate until ready to use.
Heat a large non-stick skillet over medium-low heat; add garlic cloves and toast until spotty brown, 5 to 7 minutes. Remove cloves from skillet and then smash and mince.
Meanwhile, secure the KitchenAid® Food Grinder Attachment with the fine grinding plate into a KitchenAid® Stand Mixer attachment hub. Set mixing bowl under the grinder.
With mixer set at speed 4, feed turkey chunks into hopper and, using the food pusher to help it through the chute and into the grinding chamber, grind the turkey.
Stir garlic, feta, 1/2 teaspoon salt and a several grounds of pepper with a fork until well incorporated.
Divide meat into 12 portions and form into 2 1/2-inch patties, brushing both sides lightly with a little oil.
Return non-stick skillet to medium-high heat. When pan is very hot, add patties and cook, turning only once, until well browned on both sides and just cooked through, about 8 minutes total.
Assemble sliders by spreading a little of the yogurt mixture on each bun bottom. Place few slices of onion and a few arugula leaves on bottom bun half and top with burger and a tomato slice, and a dollop of the yogurt mixture.
Cap each burger with top bun half and serve.
*The Contributors of this post have been compensated by KitchenAid for this post, but this post represents the Contributors’ own opinions.*