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Posted By elizabeth On July 5, 2009 @ 9:56 am In Weekly Recipes | No Comments
1 cup mayonnaise, divided
6¼ teaspoons curry powder, divided
1½ tablespoons plain tofutti sour cream
1½ tablespoons ketchup
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
¼ cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
¾ teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 Tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lighty toasted
mix ¾ cup mayonnaise, 2¼ teaspoons, curry powder and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
Place turkey, next 6 ingredients, remaining ¼ cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about ½ inch thick.
Preheat broiler or heat 1 tablespoon oil in heave large skillet over medium-high-heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through. pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutesper side if cooking in skillet)
Place patties on bottom halves of rools. Top each patty with sauce. Cover with roll tops. Places 3 sliders on each of 4 plates and serve.
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URL to article: http://www.gourmetkoshercooking.com/2009/07/bombay-sliders/
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