Light Reuben Turkey Burger Sliders

• Meat

  • 1 9 oz. container Deli corned beef

• Produce

  • 1 tsp Garlic powder

• Canned Goods

  • 1 cup Sauerkraut, dry squeezed
  • 1 cup Sauerkraut

• Condiments

  • 2 tbsp Dijon mustard
  • 1/2 cup Thousand island dressing, light
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Caraway seeds
  • 1/2 tsp Salt
  • 1 Toppings

• Bread & Baked Goods

  • 1/4 cup Panko bread crumbs
  • 12 round slices Rye or marble rye bread

• Dairy

  • 8 slices Swiss cheese

• Deli

  • 1 Burgers

• Other

  • 20 oz Extra lean (99% ground turkey

Found on thecreativebite.com

Description

Ingredients

• Burgers
• 20 oz. extra lean (99%) ground turkey
• 2 Tbsp. Dijon mustard
• 1 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• ½ tsp. salt
• ½ tsp. caraway seeds
• 1 c. sauerkraut, squeezed dry
• ¼ c. panko bread crumbs
• Toppings
• 8 slices swiss cheese
• 9 oz. container thinly shaved deli corned beef
• 1 c. sauerkraut
• ½ c. light thousand island dressing
• 12 round slices (or 6 large slices halved) rye or marble rye bread

Directions

• In a medium bowl, using your hands, combine the turkey, Dijon, Worcestershire, sauerkraut, bread crumbs and salt.
• Form the mixture into 3-4 inch patties and place on a lined baking sheet. Refrigerate covered for at least 1 hour and up to 12 hours.
• On a medium-high grill or skillet, coated with non-stick cooking spray, cook each burger for 2-3 minutes on each side. Towards the end of the cooking process, top each burger with a few slices of corned beef and a half slice of Swiss cheese so it is all heated through.
• Meanwhile, spray each piece of bread with non-stick spray and add them to the grill for 1 minute on each side to toast them up.
• Top each piece of bread with a burger, 1½ Tbsp. sauerkraut and 1 Tbsp. of thousand island. Serve immediately.