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Slip some sliders onto the grill

Written By Pam Brandon and Anne-Marie Denicole On August 19, 2009

We’ve all gone crazy for sliders. The forbidden bliss of a juicy burger in miniature—the diet transgression equivalent to a mere white sliderslie or some innocent flirting. And perhaps even more alluring is our obsession to dress them every which way but plain.
This week, we’re slip-slidin’ on the Pacific Rim. Punching up petite patties of lean ground turkey with off-the-shelf teriyaki sauce, scallions, grilled pineapple and a kicky mayo spiked with wasabi paste. Serve with oven-baked sweet potato fries and your favorite tropical drink, muumuu optional.

Slip-Slidin’ Teriyaki Mini Burgers

Makes 8 sliders

1 pound lean ground turkey
1/4 cup teriyaki sauce
4-6 scallions, thinly sliced
1 tablespoon grill seasoning
8 fresh pineapple rings or spears
Extra virgin olive oil, for brushing
Coarse salt, freshly ground black pepper, to taste
6 tablespoons mayonnaise
1/2 teaspoon wasabi paste
Cooking spray
8 slices extra-sharp cheddar cheese
8 dinner rolls, halved
Thinly sliced tomato and red onion, for garnish

In a large bowl, combine ground turkey, teriyaki sauce, scallions and grill seasoning. Form into 8 equal patties and set aside.

Brush pineapple with olive oil and season with salt and pepper.

Combine mayo and wasabi paste and refrigerate until the sliders are ready to build.

Heat the grill or grill pan to medium-high heat; coat with cooking spray. Grill the turkey burgers until cooked through, about 3-4 minutes per side. Top with cheddar cheese and cover loosely with foil to keep warm.

Grill the pineapple until lightly charred on both sides.

Serve sliders on rolls spread with wasabi mayo, topped with grilled pineapple, tomato and red onion slices.  

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