Turkey Sliders

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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
  • Prep1 min |
  • Total16 min |
  • Serves8 Sliders

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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