Moroccan-Spiced Turkey Sliders
From the kitchen of Chef Tse

These easy to make sliders are perfect for any summer barbeque. Be sure to buy dark meat turkey as it stays juicier during cooking.

Serves 4

• 1 pound ground dark meat turkey
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon grated white onion
• Zest of 1 medium lemon
• 2 teaspoons chopped cilantro
• 1/4 cup nonfat Greek (strained) yogurt
• 1 teaspoon fresh lemon juice
• 2 teaspoons mustard
• Hot sauce
• 2 medium yellow peppers, seeded and cut into squares the same size as the bun
• 1 small white onion, peeled and cut into slices.
• 2 teaspoons olive oil
• 8 small ciabatta rolls, about 1.75 ounces each
• Salt and pepper

Preheat grill for medium-high heat. In a medium bowl, mix together turkey, turmeric, salt, paprika, cumin, onion and lemon zest. Form into small, flat patties about 2 ounces each.

In a small bowl, mix together cilantro, yogurt, lemon juice, a couple drops of hot sauce and salt and pepper to taste.

Toss peppers and onion slices with 1 teaspoon olive oil and salt. Brush cut side of buns with remaining olive oil.

Grill peppers and onions until edges begin to brown, about 3 minutes. Grill buns until toasted. Sear burgers 30 seconds per side. Move burgers to cooler part of grill until cooked through, another 1 to 2 minutes. Let burgers rest on a plate, turning occasionally, 2 minutes.

Spread yogurt sauce on both sides of buns. Top bottom bun with pepper, burger patty and onion. Serve hot.