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Turkey Burger Sliders with Pimento Cheese

A masterclass in lean protein hydration and mechanical dairy emulsions. By fortifying lean ground turkey with olive oil and Worcestershire, these high-heat sliders remain incredibly juicy. They are crowned with a mechanically whipped pimento cheese and shattered, crispy fried shallots for extraordinary textural contrast.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 sliders
Course: Appetizer, Main Course
Ingredients Method

Ingredients
  

The Crispy Fried Shallots
  • 4 large shallots peeled and thinly sliced into rings (about 1 cup)
  • 1 cup canola oil for frying
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse black pepper
The Pimento Cheese Emulsion
  • 1 3-ounce package cream cheese, softened to room temperature
  • 4 ounces sharp cheddar cheese freshly grated (about 1 cup)
  • 4 ounces Monterey Jack cheese freshly grated (about 1 cup)
  • ½ cup high-quality mayonnaise
  • 1 4-ounce jar diced pimentos, thoroughly drained
  • 2 to 3 green onions thinly sliced (about 2 tablespoons)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
The Turkey Burgers & Build
  • 1 pound ground turkey preferably a mix of dark and white meat
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • 6 high-quality slider rolls about 2-inches in diameter
  • Thinly sliced Roma tomatoes
  • Sliced thick-cut dill pickles

Method
 

Thermal Frying (The Shallots)
  1. 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).
  2. 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.
  3. 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.
The Mechanical Dairy Emulsion
  1. Place the softened cream cheese, grated sharp cheddar, Monterey Jack, and mayonnaise into the bowl of a high-capacity food processor.
  2. Pulse the machine continuously until the cheeses break down into a highly smooth, thick dairy emulsion.
  3. 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).
The Protein Hydration & Sear
  1. 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 hydration and fat to the lean poultry, preventing the burgers from drying out on the grill).
  2. Form the meat loosely into 6 uniform patties. Season the exterior aggressively with salt and pepper.
  3. 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.
The Melt & Architectural Assembly
  1. Slather a heavy, generous spoonful of the pimento cheese directly over the top of each hot turkey patty in the skillet.
  2. 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).
  3. 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.