This Cheese Burger Pot Pie sure is a fun twist on a traditional cheese burger. Besides, who doesn’t truly love a puff pastry or pie crust cooked to perfection. And, personally, I think combining these two recipes is Genius. But don’t just take my word for it. Watch my video recipe tutorial and decide for yourself.
The only thing you might want to do differently, other than adding your own personal favorite condiments and toppings, is bake the pie for a second time, once it’s been removed from the tin, upside down for just a few minutes to crisp up the outside of the pastry dough. I found that it didn’t hurt the Cheeseburger Pie one bit when I did this and it made it a lot more pleasant to eat.
A Turkey Burger is way better than most people realize. I, for one, have been shockingly surprised. I’m telling you, this literally competes with the best beef burgers. In fact the only thing that would make this recipe any better is bacon! But, I think you’ll love the fresh veggie addition I use as an alternative to more meat and cheese because the patty is already thick enough. Besides who doesn’t love avocado?
Turkey Burger Sliders
One of the things I love about Turkey Burger Sliders is the health benefits. Turkey, as everyone knows, is much leaner. The problem is, because sliders are smaller, I tend to eat more of them. So I’m not really sure if I really benefiting from the lean meat because I tend to over eat, if I’m not careful. These burgers are so delicious, it’s hard to not eat more than two or three at time. But, if one is conscientious and can control their appetite, this can make a perfectly balanced meal.
Also, be sure to check out my Crispy Onion Rings and my Sweet Potato Fries with sauces in the links below.
4 lbs Ground Turkey (makes 10 to 12 sliders)
Bag of Slider Buns or Dinner Rolls
Green Leaf Lettuce
1 Red Onion
1/2 stick Butter
1 tsp Mayonnaise, per bun
1 tsp Cream Cheese, per bun
Salt and Pepper
ketchup and Mustard, optional
Follow the instructions for this Turkey Burger Sliders recipe in the video tutorial.
I’ve got a lot going on this week, as everybody does but my wife and I are even celebrating our Anniversary, so I’m not quite certain if I’ll be getting any other recipes up this week. Though I do want to remind everyone that I have filmed several Holiday recipes and even a few twists on a few classics. So definitely take advantage of the Holiday Video Play list On the Lower Right side of this Page. I do think it is important to mention a little something about the bird that Most everyone will be eating this Thanksgiving Holiday. Turkey’s need to be Brined. If you are looking for seasoned succulent meat that isn’t dependent on gravy, has a ton of flavor and is so tender you’d think a pro baked it, Brine that turkey. I did have the perfect Video to show you how to do it step by step but the food network made all of the users take them down and I can’t find it anywhere. The point is, there is a science behind the brine and that’s why it works so well. I’ll film a video on it soon so we don’t have to worry about it being taken down. In the meantime, check out the baking weight and time chart down below.