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