Caribbean Turkey and Pork Sliders with Pineapple-Papaya Salsa

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1-1/2 pound lean ground turkey
1/2 pound lean ground pork
3 TBSP Worcestershire sauce
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
dash of Tabasco
3 TBSP brown sugar
2 TBSP onion powder
1-1/2 TBSP granulated garlic
1 TBSP crushed red pepper flakes
3 TBSP crushed thyme
fresh ground black pepper
generous pinch kosher salt
2 TBSP allspice
pinch nutmeg
1-1/2 tsp cloves
1 TBSP Old Bay Seasoning
1 cup panko bread crumbs



Combine both meats together,and place in the refrigerator. Whisk
the Worcestershire, juices, brown sugar, and
the Tabasco together; set aside. Mix all the
spices with the panko, remove meat from frig and sprinkled bread crumb mixture over it.
Work the seasoned bread
crumbs into the ground
meat while splashing on the liquid mixture. Work
with a gentle touch so that the meat doesn’t get tough. Form the patties 2 inches in diameter and a 1/2 inch
thick. Chill the patties
while the grill is heating. Brush the grill grates with oil lightly and adjust to medium heat. Cook the sliders on the grill for 5 to 7 minutes on each side, turning once,
until golden brown. As an alternative cooking
method, heat a skillet with a long drizzle of
vegetable oil in it and cook the sliders over medium heat.