Grilled Turkey Sliders with Tomato Jam

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 12 sliders
  • Nutrition Info
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1 1/4 pounds ground turkey (not lean)

1/4 cup part-skim ricotta cheese

1 tablespoon Dijon mustard

1 shallot, finely minced

2 tablespoons chopped fresh basil

Kosher salt and freshly ground black pepper

Olive oil, for greasing grill grates

12 slider rolls

Romaine lettuce, torn into bite-size pieces

Tomato Jam, recipe follows

Tomato Jam:

1 pound plum tomatoes, cored and chopped

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 cup plus 1 tablespoon firmly packed light brown sugar

1/2 teaspoon ground cumin

1/2 teaspoon ancho chile powder

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice


  1. Preheat the grill to medium-high heat.
  2. Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties.
  3. Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on the warmer rack to toast during the last 3 minutes of grilling.
  4. To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam.

Tomato Jam:

  1. Add all the ingredients to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have dissolved and what remains is a thick jam-like consistency, about 1 hour. Cool before serving. The jam can be stored in an airtight mason jar for up to 2 weeks in your refrigerator.

Cook’s Note

Adding the ricotta cheese to the turkey burger mixture helps to keep it moist and flavorful without adding a lot of fat. This is a great recipe to double up on when tomatoes are at their ripest and best during the summer months.