Rosemary Garlic Turkey Sliders with Gorgonzola

For the caramelized onions:
In a deep skillet, heat 2 tablespoons avocado oil over medium low heat. Add sliced shallots and cook for 15 minutes, stirring every few minutes. Add 1/2 teaspoon kosher salt and continue cooking until deeply caramelized, about 10-15 minutes more.

For the gorgonzola mayonnaise:
In a small bowl, combine mayonaise and crumbled gorgonzola. Stir until well combined.

For the sliders:
In a bowl, combine ground turkey, minced fresh rosemary, minced garlic, remaining 1 1/2 teaspoons of salt, black pepper and red pepper flakes. Mix until just combined.

Using a 1/4 cup measuring cup, scoop out the turkey mix and then flatten into 1/2-inch thick patties.
Heat a large skillet over medium high heat with remaining 2 tablespoons avocado oil.

Working in batches, fry each patty for about 5–7 minutes on each side, until golden brown and internal temperature reaches 155ºF. Remove from heat and cover with foil for 5 minutes so internal temperature can reach 165ºF.

Assemble by smearing the gorgonzola mayo on the slider bun. Top with a turkey patty, caramelized onions and fresh arugula. Enjoy!