Last night I prepared a recipe from the latest Bon Appetit magazine called, Bombay Sliders. I thought they sounded good but that turned out to be a major understatement, they were delectable!

The sauce is sort of a curried aioli sauce. I made mine extra hot and spicy using Aunti Arwen's Fireball Freakout Hot Curry spice blend. I think the Hawaiian Rolls added another dimension, too, with their slightly sweet flavour.

Garlic Curry Sauce

1/4 cup mayonnaise
3 teaspoons curry powder
1/2 cup plain yogurt
1 1/2 tablespoons ketchup
1 garlic clove, minced
1 Tblsp. Lemon Juice

Mix ingredients and let stand at room temperature while preparing sliders.


Bombay Sliders

2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup yogurt
1/4 cup minced onion or green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
2 Tblsps curry powder
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tsp lemon juice
1 tablespoon olive oil
12 King's Hawaiian Rolls or small dinner rolls, cut horizontally in half, lightly toasted



Toppings:

Tomato slices
Cucumber Slices
Red onion, sliced or minced

1 Tblsp. Oil (for pans if cooking in oven or on stove top)





Preparation:

Place ingredients in a 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 1/2 inch thick.

Preheat broiler, grill or heat 1 tablespoon oil in heavy 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 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce, thin slices of tomato and cucumber and a sprinkling of red onions. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

Makes 4 servings.


Note: I have altered this recipe slightly from it's original.

Bon Appetit!