Pesto Turkey Burger Sliders on Sweet Potato Buns
Paleo and gluten free turkey burger sliders on sweet potato buns. An easy bite sized recipe or appetizer!
Servings 14 sliders
Ingredients
- For the turkey:
- 1 pound 94% lean ground turkey
- 2 cloves garlic, minced
- ¼ cup white onion, finely diced
- 2 tablespoons Blue Moose Basil Pesto
- For the sweet potato buns:
- 2-3 medium sweet potatoes, sliced into ⅛ inch rounds (you’ll want about 28 round total)
- ½ tablespoon olive oil
- ¼ teaspoon salt
- For the avocado pesto sauce:
- ½ avocado
- 1 tablespoon Blue Moose Basil Pesto
- Salt and pepper to taste
- For the toppings:
- 2 roma tomatoes, sliced
- 1 cup arugula
- For the hummus dip:
- ½ cup Blue Moose Original Hummus
- 2 tablespoons Blue Moose Pesto
- 2 tablespoons fresh lemon juice
Instructions
- Preheat grill to medium high heat. In a large bowl add lean ground turkey meat, garlic, onion, pesto and salt and pepper and mix with clean hands until just combined.
- With turkey mixture form 2 inch round slider patties, you should get about 14. Set aside.
- In a medium bowl, combine sweet potato rounds with olive oil and salt.
- Place sliders on grill for about 4-5 minutes each side or until fully cooked. If you have room, you can also cook the sweet potato rounds at the same time; they should take about 3-4 minutes per side; just watch carefully so they do not burn.
- Next make the pesto guacamole by mixing together the avocado and Blue Mouse Pesto. Add salt and pepper to taste.
- Assemble the sliders by placing the cooked turkey slider on the grilled sweet potato rounds, then top with a teaspoon of pesto guacamole, 1 slice of tomato and arugula. Makes about 14 sliders.
- Enjoy with the hummus dip if you’d like.