It all started with a large container of olives left over from a potluck party.
They were a mix of gorgeous green and Kalamata olives, and I wanted to do something more interesting with them than just eating them whole or throwing them in a salad.
I decided to make an olive spread or tapenade. I pitted the olives and dumped them in a food processor along with about two tablespoons of capers, juice from half a lemon, two garlic cloves, reconstituted sundried tomatoes, and 1/3 cup olive oil.
I pulsed everything together, gave it a taste and was pleased with the result until I realized that I now had a lot of olive tapenade–as in, “Oh my gosh, what am I going to do with all of this olive tapenade?!”
I love sliders so when I saw Sarah Lee mini buns on sale at the grocery store, I just had to buy them. Finally, I could make my own sliders at home! Since 12 buns come in a pack, I decided to make a dozen mini burgers one night for my family.
I wanted to make a couple different versions and went with one traditional and two variations.
- I made a classic burger with ground turkey flavored with grill seasoning and topped with bacon, cheddar and white onion.
- My “Hawaiian” burger was ground sirloin with some Yoshida’s sauce mixed in with a little salt and pepper. I also added grilled pineapple and carmelized onions.
- The third type of slider I made incorporated Italian flavors. I seasoned ground turkey with oregano, salt and pepper and added in some asiago cheese. I served it with marinara sauce and fresh basil.