I love little. Little reminds me of my granddaughter, and I especially love my little granddaughter.I love her little boots, her little curls, her little jean skirt, her little glasses and her little self. I could (and do) go on and on, but you get the idea. My husband teases me.
As far as other little things I love, these little Turkey Parmesan Sliders are high on my list. I love their little everything, little buns, little turkey patties, little rounds of fresh mozzarella and little spoonfuls of sauce. There is debate in the culinary world. What makes a slider a slider is the topic of this particular debate. One side insists a slider is a tiny sliver of beef cooked on a griddle with onions, pickles and buns placed atop. The other side argues any sandwich less than 3” across and served on a bun is a slider, and that is the side on which I toothpick my buns.
If these little (there I go again) cuties measured more than 3” wide, I was going to change the name to Turkey Parmesan Littles. Alas, they are tiny enough to be called sliders so they fit the bill and the buns. WooHoo!
The perfect ending to this post would be a picture of my little granddaughter eating a little Turkey Parmesan Slider, but this will have to do…Meet Poppi. He isn’t so little, but I love him anyway and he loves my Turkey Parmesan Sliders.
Turkey Parmesan Sliders
- 8 ounces Ground Turkey – divided into 4 – 2 ounce patties
- 4 slider small buns
- 2 eggs – slightly beaten
- 1 teaspoon water
- 1 cup flour
- ¼ cup Parmesan cheese – grated
- ½ teaspoon each salt and pepper
- 2 teaspoons fresh basil minced (or 1/2 teaspoon dried basil)
- 1 cup Panko bread crumbs
- ½ cup marinara or spaghetti sauce reserve 1 tablespoon to add to the ground turkey, store-bought sauce is fine.
- 2 tablespoons olive oil
- 2 ounces buffalo mozzarella cheese – cut into 4 slices
- ½ cup parmesan cheese - shredded
- garnishes - lettuce onion, olives – all the things you love.
- To prepare the buns
- Split each bun in half horizontally.
- In a large skillet or griddle, melt 1 tablespoon butter and spread it around the bottom of the pan.
- Place each bun half on the hot skillet - middle down.
- Cook until toasted and golden brown. Do NOT turn over.
- Remove from the skillet, place on a platter (toasted side up) and set aside.
- For the dredging process – grab 3 bowls:
- In a small bowl, beat two eggs with 1 teaspoon water and set aside.
- In a medium bowl, mix together 1 cup flour, ¼ cup grated Parmesan, ½ teaspoon each of salt & pepper and 1 ½ teaspoon fresh minced basil.
- In a small bowl, place 1 cup Panko crumbs
- To make the patties
- Combine the ground turkey with 1 tablespoon marinara.
- Divide the ground turkey into 4 portions and gently pat into slider-size patties about 1/2” thick.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- (To dredge the patties)
- Dip one patty in the flour mixture – be sure to cover both sides, then dip the floured patty in the egg/water mixture, then place the patty in the Panko crumbs and pat the crumbs gently – be sure to coat both sides. Place in the heated oil.
- Repeat this process with each patty.
- Cook the patties until the bottoms are golden brown & crusty, approximately 3-4 minutes.
- Turn the patties over, cook 2-3 minutes then top with 1 slice Mozzarella cheese.
- Cook until mozzarella begins to melt and the turkey is cooked through.
- Remove patties and place them on a paper-towel covered plate.
- To assemble the sliders, stack in this order, bottom to top:
- Bottom bun, lettuce, cheese-covered patty, marinara sauce, shredded Parmesan. Top it all off with the top bun. Secure with a toothpick inserted through the middle.
- The patties freeze very well. If freezing raw patties, wrap each patty separately, and place them in a freezer bag before freezing. If freezing after they are cooked, let the patties cool then wrap them each separately, seal them in a freezer bag and store in the freezer.