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  • Mozzarella Stuffed Turkey Sliders with Sun-Dried Tomatoes, Arugula and Lemon Basil Aioli

Mozzarella Stuffed Turkey Sliders with Sun-Dried Tomatoes, Arugula and Lemon Basil Aioli

Juicy grilled turkey, tangy sun-dried tomatoes, and peppery arugula with fresh lemony basil goodness. You may be wondering where the cheese is. Don’t fret! These little babies are stuffed with mozzarella!

  • Mozzarella Stuffed Turkey Sliders with Sun-Dried Tomatoes, Arugula and Lemon Basil Aioli
  • Ingredients
    • ¼ cup reduced fat mayo with olive oil
    • Juice of ½ lemon
    • 4 large basil leaves
    • 6 soft pretzel mini buns
    • 4 sun dried tomatoes, packed in olive oil
    • 1 cup arugula, washed and dried
    • 4 oz. fresh mozzarella cheese log, sliced
    • 1 ¼ lb. lean ground turkey
    • ¼ tsp. ground black pepper
    • ¼ tsp. salt
    • 1 Tbsp. Dijon mustard (optional)
    • 1 Tbsp. olive oil

    Directions
    1. To prepare aioli, place mayo in a small bowl. Squeeze juice of ½ lemon into bowl with mayo. On a cutting board, chiffonade basil and add to mayo and lemon juice. Whisk until combined. Place in the refrigerator. 1. Preheat grill to medium, about 375°F. 1. Place soft pretzel mini buns on cutting board. Use serrated knife to cut each bun in half. Set aside. 1. Place sun-dried tomatoes on plastic cutting board and cut in strips. Set aside. Tear or chop 2 mozzarella slices in to 3 pieces for stuffing the burgers. Set aside the additional mozzarella slices to top the burgers. 1. To prepare burgers, place ground turkey in a bowl and season with salt, pepper and optional Dijon mustard. Work mixture with your hands until evenly mixed. Separate ground turkey in to 6 even-sized balls. Using your thumb, make an indent in each burger. Insert one mozzarella piece in each burger. Form the burger around the mozzarella piece so it is hidden. Drizzle the olive oil on the burgers, making sure each mini burger is coated. Press down on the turkey balls to make a patty. 1. Place patties on the grill, cooking on each side for about 4 minutes, until internal temperature reaches 165°F. 1. Optional: Grill sliced pretzel buns for 30-60 seconds. 1. Assemble burgers by layering arugula, turkey burger, mozzarella slice and 3-4 strips of sun-dried tomato on bottom bun. Spread aioli on top bun and place on burger. Enjoy!

    Chef's Tips

    Use baby spinach in place of arugula.


    Variations

    For gluten free: Use gluten free hot dog buns sliced into thirds in place of mini pretzel buns.


    Nutrition

    Calories 370, Total Fat 19g(Saturated 5g, Trans 0g), Cholesterol 85mg, Sodium 350mg, Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 4g), Protein 25g, Vitamin A 6%, Vitamin C 10%, Calcium 15%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


    Serves: 6 servings

    Gluten Free Grilling Main Dish Summer American Game Day Fall Appetizer Mediterranean