Bombay Turkey Sliders

16 sliders

2 lbs.    Fresh Turkey, ground

1/4 c.   Scallions, fine dice

4 TB.    Cilantro, fresh minced

3 tsp.    Curry Powder

2 TB.     Mayonnaise

1 tsp.    Sage, dry

2 tsp.    Cumin, ground

1 tsp.    Chili Powder

1 tsp.    Kosher Salt

dash     Black Pepper, freshly ground

 Heat Source:

Direct fire, medium heat.

Special Tip:

Try substituting seasonal sweet onions such as Maui, regional sweet whites or sweet red onion.

Curried Mayonnaise: (1 cup)

1/2 c.   Mayonnaise

6 TB.    Sour Cream

2 TB.    Ketchup

5 tsp.    Curry powder

1 TB.    Fresh Lime Juice

 Combine all the ingredients and blend well.

Hold cold until needed. 

 Preparation:

Place the ground turkey in a mixing bowl then add remaining ingredients. Mix until just blended.

Divide into 16 equal portions, about 2 oz. each. Shape into small patties.

Preheat your grill and oil the grates well before placing the sliders unto the grill. Using a medium high heat, grill the turkey sliders until cooked through.

Service:

Serve on small soft dinner rolls, top with romaine leaves, sliced tomatoes, red onions and thinly sliced cucumber slices. 

Serve with a side of Curried Mayonnaise 

Preparation & Grill Time:  30 minutes

THE ART OF OF SMOKOLOGY HITS #1

I am humbled by the sales of my smoking book. Tonight it hit number one on Amazon.com Best Sellers list for Barbecuing & Grilling books! WOW, this is the 8th time in 4 years it has reached that goal.

I am very proud of my books, mostly because I self publish all my works (good or bad)! LOL

But I thank everyone who has always supported me and like the book. I thank each and everyone of you.

It was a great end to my day to see this happen, specially after I thought this year it would most likely slow down going against all the BIG published books.

I also want to thank all the reviews who published nice articles about the book.

I can only hope that the 4th new combo grilling book does half as good, it has been in the top 100 sellers over the past few months.

Thank you ALL!

Chef Richard W. McPeake