Turkey Sliders with Nutritionist Judy Scott Welden
1 lb (500 g) lean ground turkey
1/4 cup (60 ml) oat bran
3 tbsp (45 ml) prepared mustard
2 tbsp (25 ml) grated onion
1 tbsp (15 ml) finely chopped fresh sage
½ tsp (2 ml) salt-free herb and garlic seasoning
¼ tsp (1 ml) smoked or regular paprika
16 whole wheat slider buns or mini pitas
1 container of four regular sized bocconcini cheese balls
16 cherry tomatoes, sliced into three rounds each
8 tsp (40 ml) prepared mustard
Combine turkey, oat bran, 3 tbsp (45 ml) prepared mustard, onion, sage, seasoning, paprika and pepper in a mixing bowl.
Make into 16 3” (7.5 cm) patties.
Let rest 15 minutes in refrigerator to firm up.
Lightly spray a non-stick pan with a non-stick cooking spray. Heat over medium to medium low.
Cook patties four to five minutes per side or until internal temperature reaches 1650 F (760 C).
Slice each bocconcini cheese ball into four rounds. Place one slice on each pattie. Let melt.
Place a pattie on each bun half or in a pita.
Top each with tomato slices.
Serves 8 (two sliders each).
Per serving ( two slider patties 247.0 g): 504.4 calories, 28.1 g protein, 74.6 g carbohydrates, 10.3 g fiber, 1.3 g sugar, 13.1 g fat, 4.6 g saturated fat, 0.2 g trans fat, 61.6 mg cholesterol, 881.4 mg sodium.
Per serving (one slider pattie 123.5 g): 252.2 calories, 14.0 g protein, 37.3 g carbohydrates, 5.1 g fiber, 0.7 g sugar, 6.5 g fat, 2.3 g saturated fat, 0.1 g trans fat, 30.8 mg cholesterol, 440.7 mg sodium.
Mustard relish would also be a great condiment.
Spread ½ tsp (2 ml) prepared mustard on top half of bun. Place bun on top of pattie.