WHAT DOES MARCELLUS WALLACE LOOK LIKE?
12 water crackers
½ kg ground turkey (hormone and antibiotic free)
¼ cup finely diced onion
¼ cup cups fresh chopped cilantro
1 clove of garlic
salt and pepper
big pinch garam masala
Mini ciabatta buns
Hot fuzz ketchup
Using a food processor blitz up the water crackers until they are crumb like. They don’t have to be uniform. If you don’t have a food processor, place crackers in a plastic bag and using your hands or a flat frying pan crush them up into little pieces. Once crushed add them to a large bowl along with your turkey, onion, cilantro, garlic, egg, garam masala and a pinch of both salt and pepper. Using your hands gently mix ingredients to combine, do not over mix. Picking up plum sized amounts form small patties and lay them out on an aluminum foil sheet coated lightly with olive oil. Once all the patties have been formed, thoroughly wash hands.
Heat a cast iron pan, grill pan or barbeque on medium heat. Once it has come to temperature place the sliders on one at a time and let them cook for roughly 5 minutes each side. In the last minute of cooking place thick slices of swiss cheese on each patty and cover to melt the cheese. You can add a little water in the pan to help create steam so the cheese melts more evenly. Once completed, slide each burger onto their respective buns and top with a generous helping of homemade ketchup and a leaf of kale.