Three Pepper Smoked Turkey Sliders en Papillote

We don’t have a TV. Trust me, it’s better off that way. It’s a dangerous habit to ease into the swelling waters of bayou billionaires and extravagant birthday parties. There are a few shows I love the concepts of, though, like Chopped. It’s fun to think of what a random combination of ingredients could be incorporated into a dish and how the flavors could come out in any number of ways. I did my own miniature version of Chopped the other night, using some fun ingredients I’ve received over the last few weeks. Without further ado, here are my Three Pepper Smoked Turkey Sliders en Papillote.

I came up with this idea in part in homage to a classic Connecticut treat, steamed burgers, and also as a result of having some spectacular spicy ingredients around the house. I received some spice-infused salts in the mail from The Spice Lab a few weeks ago, and picked up some fantastic Cypress Grove peppered goat cheese and parchment bags from PaperChef at the Fancy Food Show that I’d been dying to use. These sliders are small, but they’re packed with flavor and are moist and tender from steaming in the oven.

Three Pepper Smoked Turkey Sliders en Papillote
Ingredients (makes 8 sliders)
8 slider rolls
1/2 lb ground turkey
1/2 onion, thinly sliced
1 jalapeno, minced
1 pimento pepper, minced
1 habanero pepper, minced
1/2 teaspoon of smoked sea salt (smoked jalapeno salt found here)
1/2 teaspoon of olive oil
1/2 round of goat cheese, approximately two ounces

1. Chop and prepare your ingredients. Preheat the oven to 350 degrees. Mix the salt, sliced onion, and half of the peppers together. Toss with oil.

2.  Mix the remaining peppers into the ground turkey and shape into eight small sliders, roughly 1/8th of a pound apiece.

3. Layer the onions and peppers on the bottom of the parchment bag in a single layer, evenly distributing the ingredients. Place the patties on top with a blob of goat cheese and seal the bag tightly, crimping the edges over twice to ensure that it doesn’t open while cooking.

4. Bake for 15-20 minutes. Let the burgers cool for five minutes, and open the bag from the top. Spoon burgers and onions onto buns and devour!

We served these with a cantaloupe basil agua fresca, a drink we’ve enjoyed before. It was a really refreshing treat and definitely quenched the heat these baby burgers brought! Even if the ghetto three-hour fresca drip and Death Star melon husk (pictured below) didn’t quite work out.

I’m excited to experiment with parchment bags more. Have you tried out any other interesting recipes with these? I want to go past the ubiquitous steamed salmon and asparagus. What else do you think would be fun to steam in the oven?

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