Ricotta-Ranch Turkey Sliders with Honey-Buffalo Aioli

A lighter comfort food to serve a crowd!

Inroduction

About this Recipe

By: Caitlin Greene

Serving a crowd or making a filling appetizer is more than doable with these ingredients. I recently made some ranch seasoned fries with a honey buffalo dip, and decided to use the same flavors for these burger sliders. The sweet potato “buns” are a perfect way to stay away from grains, while getting the nutrients you need and creating a "lighter comfort food" effect. I added spinach, tomatoes, avocado and red onion as well, serving them with some grain-free tortilla chips and salsa. 

You can serve on a salad of any bun of choice, and you could also switch the dip to a sauce such as BBQ instead, if that is what you prefer! Making them full-sized burgers is another option, and whether or not you want to keep the ricotta dairy-free is up to you.

What You Will Need For This Recipe:
1 medium sweet potato
1 pound ground turkey
1 teaspoon dried dill
1/2 teaspoon salt
1 teaspoon onion granules
1 teaspoon dried chives
1 ½ teaspoon garlic powder (½ teaspoon separated)
1/2 teaspoon pepper
6 oz ricotta or dairy-free ricotta (~3/4 cup)
4 tablespoons mayo (vegan if needed)
2 tablespoons Greek style yogurt (dairy-free if needed)
2-4 tablespoons hot sauce
1 tablespoon honey
1 teaspoon oregano
1 medium sweet potato
Oil spray

Yield: 6-8

Ricotta-Ranch Turkey Sliders with Honey-Buffalo Aioli

Ricotta-Ranch Turkey Sliders with Honey-Buffalo Aioli

Serving a crowd or making a filling appetizer is more than doable with these ingredients. I recently made some ranch seasoned fries with a honey buffalo dip, and decided to use the same flavors for these burger sliders. The sweet potato “buns” are a perfect way to stay away from grains, while getting the nutrients you need while creating a "lighter comfort food" effect. I added spinach, tomatoes, avocado and red onion as well, serving them with some grain-free tortilla chips and salsa. 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 medium sweet potato
  • 1 pound ground turkey
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1 teaspoon onion granules
  • 1 teaspoon dried chives
  • 1 ½ teaspoon garlic powder (½ teaspoon separated)
  • 1/2 teaspoon pepper
  • 6 oz ricotta or dairy-free ricotta (~3/4 cup)
  • 4 tablespoons mayo (vegan if needed)
  • 2 tablespoons Greek style yogurt (dairy-free if needed)
  • 2-4 tablespoons hot sauce
  • 1 tablespoon honey
  • 1 teaspoon oregano
  • 1 medium sweet potato
  • Oil spray

Instructions

  1. Preheat the oven to 400.
  2. Line two baking sheets with parchment paper. Set aside.
  3. Slice the sweet potatoes into rounds about 1/3 inch thick, spray them with oil and spread on the baking sheet. Place in the oven for 25 minutes, flipping halfway through.
  4. After the potatoes go in the oven, make the sliders.  Mix together the ground turkey, dried dill, salt, onion granules, dried chives, 1 teaspoon of the garlic powder, pepper, and dairy-free ricotta.
  5. Form the mixture into mini-sliders (it will make about 8-10 depending on how big), and spread on the second baking sheet. Bake the sliders for about 18-20 minutes. 
  6. While those dishes are cooking, make the aioli by whisking together the mayo, yogurt, hot sauce, honey, oregano, and the last ½ teaspoon garlic powder together!
  7. Serve and enjoy!
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