Wednesday, July 3, 2013

WIAW: Spinach Dip Buffalo Turkey Sliders

So, it's a holiday week and I'm lazy.  In lieu of our normal What I Ate Wednesday shenanigans, I bring you a proposed party food.  You can make it for a party of one or twenty.  That part is up to you.

People loooove spinach dip with sweet Hawaiian bread at a party, no?

Well, this slightly spicy turkey slider topped with creamy spinach dip on a Kings Hawaiian bun will knock your socks off.  You will be barefoot with taste buds that are completely satisfied.

And you know what?  So quick, easy and delicious.  My favorite combo for dinner :)

Do it.

I think turkey burgers get a bad rep for being dry.  This turkey burger is not, by the way.

Spinach Dip Buffalo Turkey Sliders
serves 4 (serving--2 sliders each)

For the sliders:
1 lb ground turkey (I used 85% lean, but up to 93% lean would work beautifully)
2 tbsp buffalo sauce
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
grilling rub or spice blend (I used one similar to this)

For the spinach dip (recipe adapted from Skinny Taste):
1 10 oz package of frozen spinach, thawed and drained of excess moisture
1/2 cup reduced fat sour cream
3 tbsp reduced fat mayonnaise
1/3 cup grated Parmesan cheese
salt & pepper to taste

For assembly:
Kings Hawaiian sweet rolls (I used honey wheat)
lettuce leaves (optional)

Combine spinach dip ingredients in a bowl and set aside.
Mix all your slider ingredients together, except the rub and divide into 8 equal balls.  Form little patties and sprinkle with rub.  Grill the burgers for about 3-4 minutes per side or until done.
Toast your buns.  I used a grill pan for my sliders, then wiped it down and used it for the buns, as well.
Assemble burgers with lettuce on the bottom, a slider and a large spoonful of spinach dip.

**You can also make full sized turkey burgers using the same ingredients.  You will just portion the lb of ground turkey into 4 or 5 patties and cook a little longer.  Kings Hawaiian also has full sized sandwich buns. 

Holy yum, this is amazing!

I served mine as a quick weeknight meal with my new favorite method of preparing sweet potatoes (alongside some microwave steamed broccoli).
To make grilled sweet potato wedges for 2, clean 2 small to medium sweet potatoes and poke a hole with a knife.  Put them in a Ziploc, but leave a little bit unsealed.  Microwave for 5-6 minutes.  Cut the potatoes lengthwise in half, then in half again to make 4 wedges per potato.  Spray with cooking oil, sprinkle with salt  & garlic powder and grill in grill pan until crispy on the outside.  So much quicker than oven fries!

Ok, I hope everyone has a super fantastic holiday week!  See ya on the flip side!

Peas and Crayons


Anonymous said...

Renee, these burgers look insanely good. What a perfect time to share the recipe.. right before holiday festivities. :)

Unknown said...

The spinach dip looks like it makes a great dressing. I try to incorporate greens into every meal, so I will have to try this! :)