Turkey Sliders with Pomegranate Relish and Coleslaw

  • Yield 8 servings


Pomegranate Relish:
1 cup pomegranate arils
1 cup balsamic vinegar
1/2 cup red onion, small dice
1/4 teaspoon red chili flakes
1 sprig rosemary
4 tablespoons good extra virgin olive oil
Salt and pepper, to taste
Turkey Sliders:
1 pound dark meat ground turkey
8 mini brioche or hamburger buns
2 cups green cabbage, sliced thin
1/2 cup red cabbage, sliced thin
1 carrot, peeled and shredded
1 teaspoon whole grain mustard
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste


  1. To prepare the pomegranate relish.  Over low heat, reduce balsamic vinegar by half.
  2. Saute red onion, chili flakes and rosemary sprig in extra virgin olive oil over medium heat until translucent and soft.
  3. Combine reduced vinegar and onions and let cool completely.  Mix with fresh arils and season with salt and pepper.
  4. To prepare the turkey sliders and coleslaw:  Form 2-ounce turkey patties and season with salt and pepper.
  5. Combine cabbages, carrot, mustard, mayonnaise, vinegar and extra virgin olive oil and salt and pepper to taste; toss together.  Let sit for 30 minutes to develop flavors.  Grill turkey patties until done.
  6. Toast buns.  Place some coleslaw on each bun, top with a turkey patty and spoon some relish on top.

Recipe by Chef Brian Edwards  / POM Wonderful




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