CREAM CHEESE TOPPING
pound minced JENNIE-O® Sun Dried Tomato Turkey Breast
cup vegetable flavored cream cheese
ounces feta or goat cheese, crumbled
tablespoons minced fresh basil
tablespoons minced green onion
salt and pepper, if desired
tablespoons olive oil, divided
cup finely minced vidalia onion
cup finely minced button mushrooms
teaspoons thyme leaves
salt and pepper, to taste
clove garlic, minced
small wooden skewers
cup chopped fresh parsley
(16-ounce) package JENNIE-O® Lean Ground Turkey
party-sized potato rolls, split
slices Provolone cheese
small basil leaves
cherry tomatoes, halved
CREAM CHEESE TOPPING:
In small bowl, add minced turkey, cream cheese and feta cheese; mix to combine.
Stir in basil, green onion and salt and pepper, if desired.
Cover and refrigerate.
In hot skillet, add 2 tablespoons olive oil and sauté onions, mushrooms, thyme, salt and pepper, to taste.
Cook until onions are caramelized and mushrooms are brown. Stir in garlic and parsley. Remove from heat to cool.
In medium bowl, add sautéed ingredients to ground turkey mix together not to overwork.
Form into small sliders approximately 2 tablespoons each. Press gently into shape. Place burgers on plate covered with plastic wrap and chill in the refrigerator.
With a cookie cutter, cut split potato rolls and cheese into 1½-inch circles.
In non-stick skillet over medium-high heat, add 2 tablespoons olive oil. Cook turkey patties 2 to 3 minutes on each side or until well-done, 165°F. as measured by a meat thermometer.
Toast bread under broiler.
Place burger on each piece of toasted cheese bread. Add a small dollop of cream cheese mixture. Take wood skewer, pierce basil leaf, tomato half; press skewer into the slider to serve.