These rosemary and garlic turkey sliders with gorgonzola mayonnaise and caramelized shallots are a perfect summer meal and full of flavor!
- 4 tablespoons Avocado oil, divided
- 2 cups Shallots, sliced 1/8 inch thick
- 2 teaspoons Kosher salt, divided
- 1 cup Mayonnaise
- ½ cups Crumbled Gorgonzola
- 1 pound ground turkey
- 1-½ tbsp Chopped fresh rosemary
- 4 cloves minced garlic
- ½ teaspoon Cracked black pepper
- ¼ teaspoons Red pepper flakes
- 8 whole Sliding buns
- 1 cup Fresh arugula
For the caramelized onions:
In a deep skillet, heat 2 tablespoons of avocado oil over medium-low heat. Add the minced shallots and cook for 15 minutes, stirring every few minutes. Add 1/2 teaspoon kosher salt and continue cooking until deeply caramelized, about 10-15 minutes longer.
For the gorgonzola mayonnaise:
In a small bowl, combine the mayonnaise and crumbled gorgonzola. Stir until well blended.
In a bowl, combine the ground turkey, minced fresh rosemary, minced garlic, remaining 1 1/2 tsp salt, black pepper and red pepper flakes. Mix until just combined.
Using a 1/4 cup measuring cup, scoop out turkey mixture, then flatten into 1/2-inch-thick patties.
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of avocado oil.
Working in batches, fry each patty for about 5-7 minutes per side, until golden brown and internal temperature reaches 155ºF. Remove from the heat and cover with aluminum foil for 5 minutes so that the internal temperature reaches 165ºF.
Assemble by smearing the gorgonzola mayonnaise on the sliding bun. Garnish with a turkey patty, caramelized onions and fresh arugula. Enjoy!