Turkey Burger Sliders with Pimento Cheese
Fry the shallots low and slow — starting them in cold oil and simmering for twenty to thirty minutes yields shatteringly crisp rings that you can make hours ahead. The pimento cheese and the seasoned turkey patties can also be prepped in advance, so the only last-minute task is a quick sear and melt.
Ground turkey makes a wonderfully lean burger, but because it lacks the natural fat of beef, it can dry out quickly on a hot grill. The simple fix? Fold a drizzle of good olive oil and a splash of Worcestershire sauce directly into the meat before shaping. This internal moisture keeps every patty juicy and flavorful from the first bite to the last.
Searing the patties on a heavy cast-iron grill pan over high heat delivers a gorgeous, deeply caramelized crust that seals in those seasoned juices and creates a firm foundation for generous toppings. A good, hard sear is the difference between a forgettable burger and an unforgettable one.
Pimento Cheese and Crispy Fried Shallots
For a creamy, tangy topping, sharp cheddar, Monterey Jack, and cream cheese are pulsed together into a thick, glossy pimento cheese spread. Slathered directly over the hot patty, the warmth of the burger gently melts the cheese over the edges, creating a gorgeous, draped crown on every slider.
And the finishing touch? Shatteringly crispy fried shallots. Starting them in cold oil and slowly bringing the temperature up ensures they cook evenly, turning deeply golden and impossibly crisp. Piled high on each slider, they add a satisfying crunch that absolutely enhances the entire bite.
Turkey Burger Sliders with Pimento Cheese
Ingredients
Method
- Place the thinly sliced shallot rings and the 1 cup of cold canola oil into a small, heavy-bottomed pot over medium-high heat. (Starting the shallots in cold oil ensures they cook evenly without burning the exterior).
- Bring the oil to a rolling boil, then immediately reduce the heat to medium-low. Simmer the shallots gently until they turn a deep, golden brown, about 20 to 30 minutes.
- Use a slotted spoon or wire spider to transfer the fried shallots to a plate lined heavily with paper towels. They will shatter and become incredibly crisp as they cool. Season immediately with the kosher salt and coarse black pepper.
- Place the softened cream cheese, grated sharp cheddar, Monterey Jack, and mayonnaise into the bowl of a high-capacity food processor.
- Pulse the machine continuously until the cheeses break down into a highly smooth, thick spread.
- Add the thoroughly drained pimentos, sliced green onions, garlic powder, and smoked paprika. Pulse 3 to 5 times strictly until the aromatics are just combined, ensuring the pimentos remain suspended in the spread rather than pureed into a liquid. (Store excess cheese in an airtight container).
- In a large mixing bowl, gently combine the ground turkey, olive oil, Worcestershire sauce, and garlic powder using clean hands. (The addition of olive oil and Worcestershire provides essential moisture and fat to the lean poultry, preventing the burgers from drying out on the grill).
- Form the meat loosely into 6 uniform patties. Season the exterior aggressively with salt and pepper.
- Heat a heavy cast-iron grill pan over medium-high heat. Sear the patties undisturbed for 2 to 3 minutes to establish a caramelized crust. Carefully flip and cook the second side for 3 minutes more.
- Slather a heavy, generous spoonful of the pimento cheese directly over the top of each hot turkey patty in the skillet.
- Allow the burgers to cook for 1 to 2 final minutes until the cheese begins to melt and drape over the sides. (If the cheese resists melting, remove the pan from the heat and tent loosely with foil for 2 minutes to trap the steam).
- To assemble, slice and lightly toast the slider rolls. Place the cheese-draped patty on the bottom bun. Crown the burger heavily with the crispy fried shallots, fresh Roma tomato slices, and dill pickles. Seal with the top bun and serve immediately.
The Heart of the Table
Fry the shallots low and slow — starting them in cold oil and simmering for twenty to thirty minutes yields shatteringly crisp rings that you can make hours ahead. The pimento cheese and the seasoned turkey patties can also be prepped in advance, so the only last-minute task is a quick sear and melt.
The Art of the Host
- Heavy-duty cast-iron grill pan
- High-capacity food processor
- Small, heavy-bottomed stainless steel saucepan (for frying)
- Professional stainless steel wire spider (or slotted spoon)
- Precision chef's knife
- Large Gracious Linen ceramic serving platter
Neighborly Grace
- THE PRESENTATION: Do not press down on the buns once assembled, as this will crush the fragile fried shallots and force the juices out of the turkey. Stack the sliders high, secure them elegantly with a long bamboo cocktail pick, and serve immediately while the patties are radiating heat.
- THE POUR: A crisp, hop-forward IPA or an ice-cold, highly carbonated Pilsner provides the essential sharp, astringent lift needed to cut cleanly through the rich mayonnaise and cream cheese spread.
- THE VIBE: Cultivate a lively, high-energy gathering space. Keep the room warmly lit, clear the kitchen counters to establish a distinct grazing station, and curate an upbeat, acoustic rock or Americana soundtrack to match the robust, comforting soul of the menu.