Turkey and Sweet Potato Sliders with Tarragon Aioli

Fresh herbs are a simple and healthy way to add a bright, earthy flavor to any recipe.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 sliders

Ingredients:

1 lb ground turkey

1 egg, beaten

1/2 cup dry breadcrumbs

2 tsp finely chopped fresh rosemary

2 tsp finely chopped fresh thyme

2 tsp Dijon mustard

1/2 tsp each salt and freshly ground black pepper

1/2 cup baby spinach

Tarragon Aioli:

3/4 cup mayonnaise

3 tbsp finely chopped fresh tarragon

1 tbsp white vinegar

1 tsp granulated sugar

Sweet Potato:

1 small sweet potato (about 300 g)

1 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp each salt and freshly ground black pepper

12 slider buns

Recipe Directions:

Tarragon Aioli: Stir mayonnaise with tarragon, vinegar and sugar. Cover and chill for at least 30 minutes or up to 30 days.

Place grill plates on the grill. Use the switch at the bottom right rear of the grill to lift the back, so drippings run into the drip tray; place drip tray under the front of the grill. Close cover and set cooking temperature at 425ºF and cooking time for 7 minutes. Allow grill to preheat.

Gently mix turkey with egg, breadcrumbs, rosemary, thyme, mustard, salt and pepper. Form into 12 slider patties. Grill for 7 minutes or until cooked through. Transfer to a plate and cover with foil; set aside.

Sweet Potato: Meanwhile, use a fork to pierce the sweet potato several times. Cook, in microwave, for 3 minutes or until almost cooked though.

Slice into 1/2-inch rounds. Toss potato with oil, smoked paprika, salt and pepper. Grill for 5 minutes or until tender.

Spread Tarragon Aioli evenly on tops and bottoms of slider buns. Place a sweet potato round on each slider bun. Top with a slider and spinach. Serve extra sweet potato rounds on the side.

Tip: Sprinkle muffins with shredded cheese before baking, if desired.