The first time I made these turkey kale sliders we ate them with buns, so I’ve always called them “sliders.” The second time, we used sweet potato rounds as “buns” and ate them open faced. Every time afterward, we’ve just had them with a side dish. They’re so juicy and flavorful, they can stand alone. But if they stand alone, does that make them flattened meatballs instead of sliders?
Whatever. They’ll always be sliders in my mind.
This is one of my go-to dinner recipes when I don’t know what to cook because we almost always have some ground meat in the freezer and kale or baby kale on hand for smoothies. I prefer baby kale in these, but it works great with regular kale or spinach as well.
They’re also a great way to use up greens that are on their last legs. You know, like those times when you buy a huge bunch of kale or spinach thinking you’re going to use it up right away. And then you completely forgot you bought it. It’s okay. It happens to all of us.
- 2 lbs ground turkey
- 2 cups baby kale
- 3 scallions
- 1/2 tsp ground cumin
- 2-3 cloves garlic
- olive oil
- Rinse and finely chop kale.
- Rinse and thinly slice scallions, discarding the roots.
- Mince or press garlic.
- Combine all ingredients except oil in a bowl, seasoning with salt and pepper to taste.
- Mix with hands and form into 8 equal patties
- Heat about 1 tbs of olive oil in a large pan over medium heat.
- Once oil is hot and shimmering, add sliders (work in batches if you need to) and cook until golden brown on one side, about 4 minutes.
- Flip and cook until cooked through, about 4 minutes more.
- Remove and serve on buns, sweet potato rounds, or even by themselves.
- Regular kale can be substituted for baby kale. Just chop it finer.
- I love this recipe with three cloves of garlic, but feel free to use just one or two if that suits your tastes better.
So, a slider without the bun. Is it just a meatball?