Tuesday, August 25, 2009

Turkey Sliders with California Pepper Fig Salsa

This recipe is delicious. My husband picked it out when he bought figs on a whim. I was a little skeptical, but I love it. In fact, I've made it twice in 2 weeks. Figs are hard to find, but the salsa cannot be skipped. I felt like one of the food tasters on Iron Chef. Fish ice cream? Okay, I'll try it. Actually, I am sure it is much better than fish ice cream could ever be. I got my figs at Sprouts the first time and Whole Foods the second time. On the Whole Foods website, it says that they are in season in May for the first crop and August for the second crop. Don't miss out!

Turkey Sliders with California Pepper Fig Salsa

For the salsa:
2 1/2 cups diced fresh California figs
1/2 cup diced red bell pepper
1/2 cup golden raisins
2 green onions, thinly sliced
1 jalapeƱo pepper; stemmed, seeded and minced
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger

For the sliders:
20 ounces fresh lean ground turkey
1 cup finely minced dried California figs
1/4 cup sliced green onions
2 tablespoons chopped fresh herbs, such as marjoram, thyme, rosemary and sage, to taste
3/4 teaspoon sea salt
1 cup baby arugula
12 small dinner rolls, cut in half, horizontally

Combine salsa ingredients in medium bowl and stir together. Cover and chill for several hours to blend flavors.

For sliders, combine turkey, minced dried figs, green onions, herbs and sea salt in medium bowl and mix to combine well. Divide and shape into 12 small, flat burgers. Generously oil grill or barbecue and cook over medium-high heat for 3-5 minutes on each side, until done — 165 degrees in the center of the meat.

Arrange a few arugula leaves on bottom half of each roll; top with turkey burger and spoon on salsa. Replace tops. Serve with additional salsa on the side.

*recipe from The Seattle Times

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