Ingredients

The following ingredients have 12 Servings
  • 2 pounds ground turkey (for the best flavor, try to buy the white/dark mix vs the all-white meat)
  • 2 tablespoons olive oil
  • ½ cup onions, minced fine
  • 1 tablespoon garlic, minced fine
  • Pinch red pepper flakes
  • ½ cup Parmesan cheese, grated
  • ¼ cup fresh flat leaf parsley, chopped fine
  • ¼ cup pine nuts ground *see notes below
  • 1 teaspoon kosher salt *see notes below
  • ½ teaspoon freshly ground black pepper
  • ½ cup mascarpone cheese
  • 1 cup all-purpose flour
  • 2 whole eggs
  • 2 tablespoons milk
  • 1 cup Italian bread crumbs
  • Vegetable oil for frying
  • ½ cup Parmesan cheese, grated
  • 1 ½ to 2 cups any tomato sauce heated, or see here
  • 12 slices provolone cheese
  • 12 slider rolls

Instruction

  • Place the ground turkey in a large bowl.
  • In a medium sauté pan, heat oil over medium heat.
  • Add onion, garlic and red pepper flakes and cook over medium heat until the onions are tender, 4-5 minutes. Cool.
  • Add the ½ cup of Parmesan cheese, parsley, ground pine nuts, salt, pepper and mascarpone cheese to the turkey.
  • Add the cooled onion mixture and stir with a wooden spoon to combine.
  • Form 12 equal patties, about 3 ½ ounces each and lay out on a plastic or parchment covered sheet tray and refrigerate for at least 30 minutes. I used an ice cream scoop.
  • Lay out three bowls. In the first place the flour, in the second beat the eggs with the milk and in the third place the bread crumbs.
  • Dip each patty in the flour, then egg mixture then bread crumbs, shaking off excess during each breading.
  • Preheat oven to 350 degrees F.
  • Place a cast iron skillet or other pan that can withstand a high heat and fill half full with vegetable oil.
  • Bring the temperature of the oil to 350 degrees F (use a deep fry thermometer)  and maintain that temperature).
  • Once the oil is hot, fry four patties at a time, and cook until each side is golden brown. You are not cooking them though, just getting a nice brown crust, about 4-5 minutes total per batch. As each are browned, move to a sheet tray.
  • Once all are fried, place the sheet tray into the preheated oven for 10-15 minutes or until a probe inserted into the center of one patty reads 150 degrees F.
  • Remove pan and sprinkle each with Parmesan cheese, a spoonful of tomato sauce and a slice of provolone cheese. (I had to fold the slices to fit evenly over the patty with a little overhang).
  • Bake for 2-3 minutes or until the cheese melts.
  • Place one patty onto each slider roll and serve.