Recipe For Sliders

Air Fryer Turkey Sliders with Spicy Aioli

Air Fryer Turkey Sliders With Spicy Aioli

Ingredients

Yield : 12 Sliders

For the Turkey Sliders

• 1 ½ pound Turkey -ground
• 2 tsp. Worcestershire . cup dried apricots (6 oz.)
• 2 tsp. hot sauce of choice
• 1 shallot minced . cup firmly packed brown sugar
• 3 tsp. fresh thyme minced
• 1 tbsp. parsley minced
• 2 tsp salt . cup finely chopped shallots
• 1 tsp. sugar . jars (12 oz. each) apricot preserves (about 2 cups)
• ½ tsp. pepper . cup Dijon mustard
• ¼ cup fine breadcrumbs . tsp. grated orange rind
• 1 cup sliced onions
• 12 Brioche sliders . Microwave on HIGH for 2 min. Let cool.

For the Spicy Spread

• 1cup Mayo
• ¼ cup Siracha

For the pickled jalapenos

• 1 jalapeno
• ¼ cup water
• ¼ cup sugar
• ¼ cup rice vinegar

For the Side Salad

• 8 heads baby gem lettuce
• 1 minced shallot . medium carrot, sliced
• ¼ cup Meyer lemon juice . stalk celery, sliced
• 1 tbsp. champagne vinegar
• ½ cup extra virgin olive oil . cup cubed cooked chicken
• 1 tsp. Salt
• ½ tsp. ground black pepper
• parmesan reggiano shredded finely

Method

1. Preheat Airfryer to 360 degrees
2. Mix turkey, Worcestershire, hot sauce, shallots, thyme, parsley, salt, sugar, pepper and breadcrumbs in a bowl, till combined
3. Measure out into 3-ounce sliders
4. Place a saute pan on low to medium heat with 1 tbsp
5. Olive oil
6. Add Cipollini onions, salt, pepper
7. Cook till golden brown
8. Place the turkey patties evenly on the bottom of the basket and on the double layer rack accessory
9. Set the Airfryer for 12 minutes
10. Spicy aioli- Mix the mayo and siracha
11. Taste adjust seasoning if needed
12. Taste adjust seasoning if needed corkscrew pasta
13. Pickled Jalapenos- Mix together water, sugar, and rice vinegar add sliced jalapenos and let rest
14. To make the salad vinaigrette mix together minced shallots, Meyer lemon juice, champagne vinegar, salt and pepper
15. Gradually add the olive oil to incorporate the dressing
16. In the Airfryer, toast the buns in a pan till golden
17. To assemble, put a nice amount of spicy aioli on the bottom bun
18. Put the slider on top followed by the Cipollini onions and pickled jalapenos
19. Mix all ingredients of the vinaigrette and season to taste
20. Cut the baby gems and pull apart the leaves
21. Toss with the vinaigrette top with shredded Parmesan
22. Serve