If there were ever a day when food was more important than the big event, it’s the Super Bowl. Am I wrong? Families and friends around the country gather in someone’s basement to drink beer, watch the commercials, eat tasty finger foods and maybe catch a little football. I love football as much as the next girl but I feel like the big day ends up being more about the noshing and funny adverts than the actual game.
When I think of game day food it involves lots and lots of napkins. Football noshes are meant to be messy.
Totally slightly indulgent and with out a lot of fuss. Like bar food only without the fryer and in my living room.
These turkey burger sliders look like way more work than they are. The beauty of these is that they can be made ahead. In fact, they are better if you make them ahead.
I’ve made variations of these the last three Super Bowls. It’s been my signature app that I bring to wherever we are watching the game. These might be my favorite. I think using turkey in place of the traditional ground chuck for the burger makes them feel slightly less naughty when you’re eating two or three. Which is not totally the case since they’re smothered in sharp white cheddar and wrapped in puff pastry but whatever, right? It’s the Super Bowl, live a little!
This turkey burger recipe is adapted from the Mar-a-Lago Burger made famous by Oprah Winfrey after she had it at Donald Trump’s Florida Resort. It uses lean ground turkey breast and is flavored with sauteed celery, apple, onion, garlic and gets a nice bite from mango chutney and some sriracha hot sauce.
I made a simple avocado aioli by putting 1/4 cup mayo, 1 small avocado, 1 garlic clove, about 1/2 lime, juiced, and a little salt in a blender and pulsing to combine. If that’s not your thing, good ol’ ketchup and mustard will be more than fine to serve alongside.
What are you serving this Super Bowl sunday? Do you have a favorite football snack?
Puff Pastry wrapped Turkey Burger Sliders
- 1 tablespoon olive oil
- 1/8 cup finely diced celery
- 1/2- fuji apple finely diced
- 2 scallions, finely diced
- 1 clove garlic, minced
- 1 lb ground turkey breast
- 2 tablespoons mango chutney
- 1-2 teaspoons sriracha sauce
- 3 tablespoons minced fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 oz sharp white cheddar cheese sliced about 1/8-inch thick
- 12 oz puff pastry (1 & 1/2 sheets of standard pepperidge farm package)
- 1 egg white mixed with 1 tablespoon water
Preheat the oven to 400F degrees. Over medium heat, sauté the scallions, celery, apples and garlic in the olive oil until tender, about 5 minutes. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items, mango chutney, sriracha sauce, cilantro, salt and pepper, mixing lightly. Shape into 10-slider sized burgers. Heat a large non-stick frying pan over medium high heat. Lightly coat the pan with cooking spray. Sear the burgers 3-4 minutes each side, taking care not to cook the whole way through. Remove sliders from pan and put on a plate to cool while you prepare the puff pastry. On a lightly floured surface, unfold the pastry and roll out. Cut the pastry into 10 equal squares. Place 1 patty on each strip and top with cheese. Fold the pastry up around the burgers and pinch the edges together to seal, molding to fit around the patties. Brush the tops of the pastries with the egg mixture. Place the mini burgers on a baking sheet lined with parchment. Bake for 12 to 15 minutes or until puffed and golden. Let stand for 5 minutes before serving.