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Slide into Supper

Kobe sliders -- the miniature burgers that feature high-end beef -- are quite the rage at certain upscale restaurants. But I decided I wanted to try a more down-home take. And the kids were delighted in the delicious outcome.

To make them, I minced one-half of  a medium sweet onion, and added that with three tablespoons of thick teriyaki sauce to a pound of lean ground turkey. After mixing those ingredients together, I formed 20 mini-patties and sauteed those in a little extra virgin olive oil. Then I sandwiched the burgers between the halves of toasted dinner rolls, and dressed them with iceberg lettuce and condiments. For a bit of added zip, we also added veggie bacon. Many turn up their noses at such a prospect, but the taste -- while not particularly "hammy" -- is meaty, and cooking the veggie bacon in the microwave versus the pan actually (almost ironically) gives them a good crisp crunch.

For our 2-year-old, the sliders made her feel like a particularly big girl, and our 5-year-old son reveled in how many he could eat.

So, mini-burgers:  big results!