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Recipes
Turkey Sliders
Turkey Sliders
Turkey Sliders
Brian Edwards, Private Chef brings us this recipe for Turkey Sliders with Pomegranate Relish and Coleslaw, featuring POM fresh pomegranates, onion, turkey and chile flakes.
Recipe By:
Brian Edwards for POM
Prep
1 min
|
Total
16 min
|
Serves
8 Sliders
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Ingredients
Coleslaw:
2
cups
green cabbage, sliced thin
1/2
cup
red cabbage, sliced thin
1
each
carrot peeled and shredded
1
teaspoon
whole grain mustard
2
tablespoons
mayonnaise
2
tablespoons
red wine vinegar
2
tablespoons
extra virgin olive oil
1
each
salt and pepper to taste
Pomegranate Relish:
1
cup
arils from POM Wonderful Pomegranates or 1 cup POM POMS Fresh Arils
1
cup
Balsamic vinegar
1/2
cup
red onion, small dice
1/4
teaspoon
red chile flakes
1
sprig
rosemary
4
tablespoons
good extra virgin olive oil
1
each
salt and pepper to taste
Turkey Sliders:
1
pound
dark meat ground turkey
8
mini
brioche or hamburger buns
Instructions
Pomegranate Relish
Prepare fresh pomegranate arils, if necessary.*
Over low heat, reduce balsamic vinegar by half.
Sauté red onion, chili flakes and rosemary sprig in extra virgin olive oil over medium heat until translucent and soft.
Combine reduced vinegar and onions and let cool completely.
Mix with fresh arils and season with salt and pepper.
Turkey Sliders and Coleslaw
Form 2 oz. turkey patties and season with salt and pepper.
Combine cabbages, carrot, mustard, mayonnaise, vinegar and extra virgin olive oil with salt and pepper to taste; toss together. Let sit for 30 minutes to develop flavors.
Grill turkey patties until done.
Toast buns. Place some coleslaw on each bun, top with a turkey patty and spoon some relish on top. Pomegranate Relish also goes well with grilled chicken, pork, brie and many other foods.
* To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use)
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