Paleo Spiced Turkey Sliders w/Roasted Veggie Medley

Hi Ya’ll -It is only Wednesday and I feel like it should be Monday already! Between doctor’s appointments and nice weather we have been busy.  Drake was super excited about this one.. he waiting patiently……for about 46 seconds. 🙂

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This little gem is originally from Paleo Made Perfect. I guess she got busy (like the rest of us) because I can’t find her website or her Facebook page. I modified this quite a bit so I am posting my version.

Spiced Turkey Sliders w/Roasted Veggie Medley

Ingredients:

Sliders:

  • 2 medium sweet potatoes
  • olive oil sea salt
  • black pepper
  • 1.5 tbs garlic cloves – finely chopped (about 6 cloves)
  • 1tsp cumin
  • 1 tsp nutmeg
  • 1 tsp paprika
  • 1/ tsp cayenne
  • 1lb ground turkey
  • 1/2 tsp sea salt

Veggies:

  • 1 zucchini
  • 1 yellow squash
  • 1 red pepper
  • 1 red onion
  • 1/2 8 oz package mushrooms – sliced (Use the other half for a breakfast or dinner hash)
  • 1 garlic clove
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp olive oil
  • 1/2 tbsp rosemary leaves – minced
  • 1/2 tsp sea salt
  1. Preheat oven to 425 degrees.
  2. Slice sweet potatoes in 1/2 in thick rounds. Toss with coconut oil, a pinch of sea salt and pepper. If your coconut oil is in solid form, stick it in the microwave and toss in enough to coat on each side, or brush it on.
  3. Prep all veggies. Add all to a bowl. Add olive oil and balsamic vinegar. Toss until all are covered. Add rosemary leaves and salt, then toss again.20170410_183010
  4. Line 2 baking sheets with parchment paper. (unless you have non-stick sheets OR you are like me and hate washing dishes so you cover with parchment paper. )
  5. Pour veggies on one baking sheet as spaced out as they will fit. Arrange sweet potatoes as spaced as possible on the second baking sheet.
  6. Bake for 15 mins, toss and flip then bake another 10 mins.
  7. While those cook, begin working on turkey burgers. In a food processor combine walnuts, garlic, cayenne, cumin, nutmeg, paprika, and sea salt. Pulse until you have a smooth paste. In a large bowl combine ground turkey and seasoning paste and mix well.
  8. Heat a large skillet (I used my cast iron – you can use nonstick) to medium heat and grease with coconut oil. (about a teaspoon) You may want to add more oil each time you add a new batch. It just depends on how hot and what kind of pan you are using.

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9. Separate turkey into balls (using spoon or melon baller) flatten and place in pan. Be sure to not over crowd. I cook about 5 at a time.

10. Cook 3 mins per side checking to make sure turkey is cooking through completely. Turkey, like chicken can be dangerous. If you are unsure, cook another minute.

Veggies are done with they are browned on the outside edges. I like mine a little firmer than mushy.

ENJOY!

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