Club Burger Sliders with Avocado-Ranch Dressing

A Mouthful of Flavor and Flair

The TV chef prepares some tasty sliders with barbecue sauce and cucumber slaw.

From the kitchen of Rachael Ray

Ingredients

Extra virgin olive oil (EVOO) or vegetable oil, for drizzling

6 slices center-cut bacon, chopped

2 pounds ground turkey or ground turkey breast

1 small onion

1 tablespoon hot sauce (eyeball it)

2 tablespoons poultry seasoning (a couple of generous palmfuls)

Salt and pepper

1 Hass avocado

1 cup sour cream

Juice of 1 lemon

1 clove garlic, grated or finely chopped

A small handful of fresh chives, finely chopped

A small handful of fresh dill, finely chopped

A small handful of flat leaf parsley, finely chopped

16 slices good-quality white or whole wheat bread

Bibb or butter lettuce leaves, for serving

2 plum or vine-ripened tomatoes, thinly sliced

Cooking Directions

Pre-heat an outdoor grill or griddle pan to medium-high. Place a skillet over medium-high heat. Add a drizzle of EVOO and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then chop.

While the bacon cooks, place the turkey in a large bowl. Grate the onion on top of the turkey to get 3-4 tablespoons of onion juice. Add the hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form eight slider patties, about 2 1/2-3 inches in diameter. Drizzle with EVOO to coat lightly. Cook the sliders on the grill or griddle, turning once, until cooked through, 8-10 minutes.

While the sliders cook, pre-heat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce.

Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler. Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.

Food styled by Karen Pickus