By Julie Rothman, Special to The Baltimore Sun
6:06 PM EST, November 23, 2011
So it's Thanksgiving Day, and if you are a football fanatic lucky enough to have a ticket to the Ravens game tonight, as well as a pass from Grandma, you may well be having your Thanksgiving feast in the parking lot at M&T Bank Stadium . Undoubtedly, there will be tailgaters out there cooking up traditional Thanksgiving fare like whole turkeys and ham, firing up their grills and deep fryers outside of the stadium.
If, however, deep-frying or grilling a whole bird in the parking lot feels bit daunting, why not consider making a big pot of turkey chili or something as simple as turkey burger sliders? No matter what is on your tailgating menu, you know it just won't feel like Thanksgiving if it doesn't include turkey in some form or another. So in honor of those pilgrims, along with your standard game-day food, throw in some grilled corn, cranberry relish maybe even a sweet potato or apple pie, and be thankful that this year at least you are spared all those dirty dishes and dealing with relatives.
Turkey burger sliders
Makes: 10 miniburgers
1 1/2 pounds ground turkey
1/4 cup plain bread crumbs
1 teaspoon kosher salt
1 1/2 teaspoons dried herbs de Provence
2 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
10 hamburger minibuns
5 slices American (or other) cheese
1/4 cup whole cranberry sauce
Lettuce and tomato (optional)
Mix all the burger ingredients well and form into 2-ounce balls. Flatten into patties 2.5 to 3 inches in diameter.
Grill turkey burgers over medium — indirect heat 4 to 5 inches from the heat source to an internal temperature of 165 degrees F.
To assemble, place burgers on rolls. Cover with cheese slices. Top each with 1 teaspoon cranberry sauce.
Recipe adapted from http://www.eatturkey.com
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