High-Protein
Turkey and pork mini sliders
30 mins
Easy
45 servings
For these party platter mini burgers we are using a mix of turkey and pork mince both so they fit in with the festive season but also to keep them low in fat and high in protein. Tasty and ready in mere minutes.
Brilliant Bases Used In This Recipe
Vegan Creamy Dressing
Tomato Fondue
About This Recipe
For these party platter mini burgers we are using a mix of turkey and pork mince both to keep them low in fat and high in protein. When we say high in protein, we mean really high too – these little patties have a whopping 11g in each!
We’ve flavoured the burgers with fresh sage and onion (if you want to swap out fresh for dried herbs remember our ratio of one unit dried = 5 units fresh).
The recipe makes around 45 mini burgers so you can freeze some of the mix and make them into different patty sizes if you wish.
Nutritionally, it’s worth remembering that turkey is also high in the amino acid tryptophan which is great for helping with sleep as it’s a precursor to the hormone serotonin.
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Ingredients
For the burgers
1kg/2.2lbs turkey breast mince
1kg/2.2lbs pork shoulder mince
100g/4oz white onion (1 medium)
100g/4oz bread crumbs
1 whole egg
3tsp fresh sage
3tsp sea salt
1 crushed garlic clove
0.5tsp white pepper
0.5tsp ground nutmeg
For the clean ‘dirty’ sauce
50g/1.8oz BB Vegan Dressing
50g/1.8oz BB Tomato Fondue
4tsp Yellow ‘hot dog style’ mustard
2tsp capers
4tsp pickled gherkins
Nutrition Per Serving
Calories
80
Fats
3G
Carbs
1G
Protein
11G
Method
If using our dirty sauce rather than store bought: pre-make your BB Tomato Fondue and Elevated creamy dressing
If you are making your own breadcrumbs, blitz crusts from sourdough in a food mixer or grate on a cheese grater
Make your quick dough as per the video link below
Pre-heat the oven to 160C/320F (fan) or 180C/360F (convection)
If mincing your own pork and turkey, do it on the finest blade you have 3-5mm
Fold in the dry ingredients and chopped sage to get even distribution
Beat the egg then pour in and work to a ‘gathering’ consistency
Weigh out the burgers, 40-50g and press into a suitable size pastry ring or firm with your hands to around 2cm/1 inch deep
Place on lightly oiled tray and chill in the fridge for an hour so the proteins can bind and fats firm up. The egg and breadcrumbs will help stabilise and hold together the onion mix and meat.
Mix the sauce ingredients and blitz. This will keep in the fridge for 7-10 days
Meanwhile, use the time to make your mini brioche buns
Weigh out the dough in 25g lumps, ball these (see video) and place them on a lightly oiled baking sheet, press down with the cup of your hand palm to flatten out, leaving a slight dome affect in the middle
Using mix egg yolk, a splash of water and salt to brush on top then, sprinkle with sesame seeds
Bake in the centre of the oven for 6-8 mins, remove and cool on a wire rack
Heat a skillet / pan on stove top and cook the burgers in a hot searing heat pan, turning to create the Milliard effect and caramelisation of naturally occurring sugars
Turn down the heat and cook through ensuring core temp 75C/170F
Add cheese slices (Red Leicester works amazingly well) if you prefer and pop under a grill or cloche over with metal bowl, allowing the steam to melt the cheese
Build the mini burger using the Quick no yeast dough sesame seeded ‘brioche’ buns, our dirty sauce and a leaf or 2 of baby gem / young green leaves
