Thanksgiving Sliders with Cranberry “Ketchup”

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Even though the holiday season is behind us, we are never without reason to celebrate. Football playoff games and Super Bowl XLII are right around the corner — a time for friends, sports, and (best of all) food. While the game action happens on TV, what better way to celebrate than with an icy cold brew in one hand and a plate of sliders in the other? Whip up a batch of these Thanksgiving Sliders and you are sure to have a happy crowd!

1½ lbs. ground turkey

½ large onion, diced small

1 can whole cranberry sauce

½ c. red wine or port

1 egg

2 cloves fresh garlic, finely chopped

1 Tbs. Worcestershire sauce

4-5 fresh sage leaves, coarsely chopped (or about 1 tsp. dry)

4-5 sprigs fresh thyme, pulled from the stem (or about 1½ tsp. dry)

Salt and pepper to taste

1-2 dozen miniature King’s Hawaiian rolls

Lettuce, red onion, or other desired toppings

Combine the first 10 ingredients — except ½ of the can of cranberry sauce and all the wine or port — in a large bowl, mixing thoroughly with your hands (be careful not to mix the meat too much; otherwise, it will fall apart while cooking). Form the mixture into about 12 to 18 patties, approximately three inches in diameter. Grill or pan fry the turkey burgers for three to five minutes per side, making sure to cook through. Meanwhile, combine the reserved cranberry sauce and wine or port in a small saucepan to make the Cranberry Ketchup. Bring the sauce to a simmer, and allow the wine or port to reduce until it has thickened. Serve the sliders on mini King’s Hawaiian rolls, topping the patties with the Cranberry Ketchup, lettuce, and red onion.

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