Crumbly beef sliders

Elise’s recipe for turkey mushroom meatballs was on the menu for a few weeks before I finally got around to making it.  

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I have no idea how hers stayed together.  Maybe I didn’t chop my shrooms finely enough?  I have no idea.  Either way, the ratio of meat to mushrooms/onions was way off so they didn’t hold together at all.  

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The only change I made in the recipe was swapping onion (~1/3 of a small yellow one) for shallots because I had some leftover onion form a different recipe.  Oh, but I also used beef instead of turkey.  The ground turkey didn’t look so hot when I did a grocery run. 

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I formed mini patties (aka sliders) and then they made their way to the grill.  Delicately. Image

 

Texture aside, the flavor was unique and yummy.  I don’t think I would ever have paired mustard, herb de provence and balsamic in a burger, but it was nice!  I’ll probably make this again because it was so easy, but as a ragu instead.  Even easier! 

 

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