Thanksgiving Turkey Sliders

Ingredients

• 2 cups baby arugula packed
• 3 tablespoons butter 
• 0.8 pound crimini mushrooms assorted sliced
• 16  dinner rolls split soft
• 1.5 tablespoons sage fresh chopped
• 2 tablespoons thyme sprigs fresh chopped
• 4  garlic clove minced
• 2 pounds pd of ground turkey 
• 1.5 teaspoons kosher salt divided
• 0.8 cup mayonnaise divided
• 8 servings mustard 
• 0.5 teaspoon pepper divided
• 0.5 cup onion red chopped
• 0.5  onion yellow sliced into rings

Equipment

• bowl
• frying pan
• paper towels
• grill
• tongs

Directions

1. Cook garlic in butter in a large frying pan over medium-high heat until fragrant. Stir in mushrooms and yellow onion and saut until mushrooms are nicely browned, about 8 minutes. Season with 1/4 tsp. salt and 1/8 tsp. pepper. Set aside.
2. Mix together remaining salt and pepper, turkey, red onion, herbs, and 1/4 cup mayonnaise in a bowl. Shape into 16 patties about 3 in. wide, pressing a dimple into middle of each (this helps them cook evenly).
3. Heat grill to high (450 to 550). Brown rolls on cut sides until toasted, about 1 minute. Oil cooking grates, using a wad of oiled paper towels and tongs. Cook patties until grill marks appear on both sides, turning once, 5 to 6 minutes total.
4. Reheat mushroom mixture over high heat and assemble burgers: about 1 tbsp. cranberry mustard on bottom of each roll, then arugula, patties, and mushroom mixture.
5. Spread tops of rolls with a little mayonnaise and set on burgers.