MICHAEL BRYANT / Staff Photographer / Styling by KATHY GOLD
Slider Philadelphia-style, with provolone, onions, bell peppers. The baby burgers make the perfect palette for sampling toppings just as colorful as fireworks. Now that’s a Fourth of July cookout.
- Philly Uncorked, Barbecue Wines
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Bang-up baby burgers
Bombs bursting in air! And little sliders bursting with meaty flavor and ooo-aah toppings!
1 1/2 pounds ground turkey (90 percent lean)
1 1/2 tablespoons canola oil
2 ounces crumbled blue cheese, plus more for garnish (optional)
8 mini slider rolls, toasted if desired
1 1/4 cups finely shredded romaine lettuce
8 slices crisp cooked bacon
1 large ripe beefsteak tomato, cut into 8 slices
1 ripe Hass avocado, halved, pitted, peeled, and sliced
1. To make the dressing, whisk together the vinegar, lemon juice, mustard, Worcestershire sauce, and garlic in a large bowl. Season with salt and pepper and then whisk in the olive oil.
2. Divide the meat into 8 equal portions. Form each portion loosely into a 3/4-inch-thick burger and make a depression in the center with your thumb. Season both sides of each burger with salt and pepper.
3. Cook the burgers using the canola oil for about three minutes total, turning once or twice, and topping each one with some of the cheese and a basting cover during the last minute of cooking.
4. Place the burgers on the bun bottoms. Toss the romaine with the dressing and arrange over the burgers. Top each with a slice of bacon, a slice of tomato, sliced avocado, and additional blue cheese, if desired. Cover each burger with the bun tops and serve immediately.
- Adapted from Bobby Flay's Burgers, Fries & Shakes (Clarkson Potter, 2009)
Per slider: 390 calories, 23 grams protein, 13 grams carbohydrates, 3 grams sugar, 27 grams fat, 81 milligrams cholesterol, 491 milligrams sodium, 3 grams dietary fiber.
Crab Cake Sliders
Makes 6 servings or 12 sliders
1/4 pound fresh sea scallops, chilled
1 large egg
Sea salt and freshly ground black pepper
