20 oz ground turkey
1/2 cup cooked red quinoa
1/2 medium red onion, diced small
1 large clove of garlic, minced
1/2 tbsp of minced ginger
1-2 Thai green chiles, minced
1/3 cup chopped cilantro, loosely packed
Dash of fish sauce (optional)
1 tsp of sambal oelek (optional)
3/4 tsp salt
Mix all ingredients, except turkey, in a medium mixing bowl.
Add ground turkey and mix well.
To check for salt and seasonings, put 1/4 cup water in a glass bowl and drop a small ball of turkey mixture in it and microwave for 20-30 seconds. Taste and adjust seasonings.
Normally I would add more green chiles as well as sambal oelek but Medha is a tad bit sensitive to heat right now.
Take about a lime size amount of turkey mixture, and shape into a small patty. This makes about 20 small sliders.
Place baking rack on a large baking tray. Arrange sliders on the rack and broil on high on top rack for 4-5 minutes each side.
A few things to note: since there is no oil or a binder like egg in this recipe, these sliders tend to become dry once stored in the refrigerator and reheated. To reheat, wrap in damp paper towel and only them reheat in your microwave. If you plan to freeze these, consider adding some olive oil so that they aren’t dry and chewy when reheated.
You could grill these instead of broiling them, too.