Indian-Inspired Sliders

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I remember the conversation like it was yesterday.

husband: You’ve just got to try these!
me: What are they?
husband: She calls them Bombay sliders. They’re Indian!
me: After a bite… You do realize there’s mayonnaise in them, right?

My husband hates mayonnaise. Or, I should say, he thinks he hates mayonnaise. He was raised on Miracle Whip, which I find extremely inferior in flavor to real, good mayonnaise. But he thinks all mayonnaise tastes like Miracle Whip.

So for years, I’ve been banned from using this substance. When I started cooking for him he also informed me that he hates cream cheese. Which is funny, because he eats cheesecake.

Anyway, the above conversation took place years ago at a food and wine event in Park City, Utah. My husband had come across a woman at a booth handing out these Bombay sliders, and just knowing that they were Indian, he accepted one and ate it. And went back for another, completely ignoring the white creamy sauce inside the slider.

These little Indian-inspired turkey sliders really were fabulous, so I went to the woman’s booth and asked her about them. She told me she found the recipe on Epicurious.com, and that I could, too. At this moment I don’t remember if the woman was a representative of a turkey company, or something else. But I did go home and look up the recipe. And there was the mayonnaise.

We’re not a huge sandwich family, but occasionally, just for fun, I will make these sliders. First of all, sliders are just cute and fun. And, these days, you can actually purchase slider buns at the grocery store. But most of all, if you love all flavors Indian, you’ll also truly enjoy these little sandwiches.

I’ve altered the recipe slightly, but you can find the original here.

Indian-Inspired Sliders

sauce:
3/4 cup mayonnaise
1/4 cup Greek yogurt
2 teaspoons good curry powder, I use this one

sliders:
1 pound ground pork
1 pound 2 ounces ground turkey*
1/2 cup chopped cilantro
1/3 cup sliced green onions
1/4 cup mayonnaise
6 cloves garlic, minced
1 piece, 1″ square, of ginger, minced
2 teaspoons ground cumin
2 teaspoons curry powder
1 teaspoon salt

Slider buns

For the sauce:
Firstly, mix together all of the ingredients for the sauce; set aside. If you’re wary of curry powder, start with 1 teaspoon and taste first.

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For the sliders:
Place the pork and turkey in a large bowl. Add the remaining ingredients.
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Mix everything together using your hands, but don’t overmix.
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Make uniform-sized burgers with the pork-turkey mixture to fit into the slider buns.
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Heat a griddle over high heat. Add a little olive oil. Cook the burgers on the first side for about 3-4 minutes. They should be nicely browned.

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Then turn them over, reduce the heat slightly, and continue cooking them for about 5-6 minutes. These times will vary, of course, depending how thick your burgers are.

sliders

Place the burgers on a serving platter, and continue with the remaining meat.

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To serve, place the warm burgers on a room temperature bun, and top with the sauce.

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I always serve extra sauce as well, before the combination is just so good.

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* You can use 100% ground turkey in this recipe, or even use lamb instead.

note: Unless you’re against doing this for safety reasons, I always make sure the burgers are a little pink in the middle. That way they’re nice and moist.

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Enjoy!

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41 thoughts on “Indian-Inspired Sliders

  1. You have no idea how much I loved your write-up! My husband HATES mayo, but every once in a while he will love something that contains mayo but he is unaware of it… If I point that out, he says that “it might be mayo, but I don’t think so”… :-)

    would love one of these sliders – I am not too fond of mayo, but mixed with yogurt and spices, I’ll take it with a smile

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    • I love a good mayo, but yes, cut with yogurt, and with the spices added, it’s fabulous. You could even use some sour cream.
      My husband still tells everyone he hates cream cheese. And I probably make at least one kind of cheesecake – pumpkin, cranberry, eggnog, whatever – over the holidays and he’s the one who finishes it off!

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  2. Thats so funny about your husband. LOL, the sliders sound wonderful, I love Indian spicing. I have never mixed turkey and pork but I really like that. With the pork and mayo in the burger itself they must be so moist. Have to try these.

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  3. Oh, great recipe. And the second to last photo is a.w.e.s.o.m.e.! My husband also ***hates*** mayonnaise, unless I make a homemade aioli. Looking forward to trying these – with extra sauce – I think he would enjoy it and not even notice the mayonnaise. :-) The food and wine event sounds fun, too!

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    • we’ve gone six times – it’s a wonderful event. Check it out if you’re ever in Park City, Utah in July. There are three main events, plus all of the other academic stuff that goes along with wine festivals. me? I’m just there to sample the wine and try out a few goodies!

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  4. Haha, I think we have all discovered inconsistencies in our partners eating preferences! I use a natural yoghurt and curry powder combo with a little fruit chutney to dress salads, but I’ve never thought to use it to pep up a burger. Thanks for the delicious idea!

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  5. Haha…the story with your husband really resonates with me. I have to hide some of the ingredients I use from my BF because he thinks he hates it. Though he never notices…

    I would like to try this with lamb meat and maybe substitute the mayo for greek yoghurt and curry. Great pictures by the way!

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    • Lamb would totally work. Husband hates lamb. Although he ate the kabobs I made this summer and they were half lamb – he had no idea! But honestly these work really well with the turkey because it allows the other flavors to shine!

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      • Apart from cilantro, you mean? ;-)
        Seriously, I like almost all foods but there are certain things that I like a lot more than others. I don’t care as much for beans, for instance. Making it look differently won’t really work for me.

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      • OH – you’re one of those who hates cilantro! So sad. I’ve read that there’s actually a gene that causes people to dislike it. I hope Richard knows – you know it’s in Mexican and Southwestern foods, right??!!!

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      • I know that and I’ve actually grown to appreciate it in SMALL quantities. I always whine about too much cilantro in some of Richard’s recipes, so I think he might be aware ;-)

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      • okay – that’s good. Also, I checked in to how much tuna costs for me – the good kind like Ortiz, and other brands that sell tuna belly. Just canned Ortiz sells for $9. here. Not surprising since you live in Holland. Is it Holland?
        So if I ever luck into some good priced fresh tuna, I’m definitely sous vide’ing it!

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  6. Hi Mimi,

    I love reading your blog, and am very happy that you’re doing what you do… teaching your readers to cook with healthy ingredients is so important in fostering a healthy life and more importantly a healthy future. Today I am contacting you because I too am trying to do my part in getting people to eat and live healthier. In 2008 I set on a quest to look for the ideal cooking pot, one that would give me all the nutrients from the food without adding its own ingredients or contaminants. It was a personal happening that led me to do this and all my research pointed out in one direction — Pure Clay. After several years of research and travel I set out to make my line of pure clay cooking pots and started Miriams Earthen Cookware. I had benefited so much from cooking in them; I had to share it with the world!
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    Good luck with your blog.

    Miriam Kattumuri

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