Ricotta-Ranch Turkey Sliders with Honey-Buffalo Aioli
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
6 oz ricotta or dairy-free ricotta (~3/4 cup)
1 teaspoon dried dill
1 teaspoon onion granules
1 teaspoon dried chives
1 ½ teaspoon garlic powder (½ teaspoon separated)
1/2 teaspoon salt
1/2 teaspoon pepper
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
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.
Ingredients
- 1 medium sweet potato
- 1 pound ground turkey
- 6 oz ricotta or dairy-free ricotta (~3/4 cup)
- 1 teaspoon dried dill
- 1 teaspoon onion granules
- 1 teaspoon dried chives
- 1 ½ teaspoon garlic powder (½ teaspoon separated)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 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
Instructions
- Preheat the oven to 400.
- Line two baking sheets with parchment paper. Set aside.
- 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.
- After the potatoes go in the oven, make the sliders. Mix together the ground turkey, dairy-free ricotta, dried dill, onion granules, dried chives, salt, pepper, and 1 teaspoon of the garlic powder.
- 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.
- 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!
- Serve and enjoy!
