2-3medium sweet potatoes, sliced into ⅛ inch rounds (you’ll want about 28 round total)
For the avocado pesto sauce:
1tablespoonBlue Moose Basil Pesto
Salt and pepper to taste
For the toppings:
2roma tomatoes, sliced
For the hummus dip:
½cupBlue Moose Original Hummus
2tablespoonsBlue Moose Pesto
2tablespoonsfresh lemon juice
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.