Turkey and Cranberry Slider Sandwiches

Ingredients:

• 0.5 tbsp. panko breadcrumbs
• 2 tbsp. milk
• 450 g ground turkey (15% fat)
• 2 tbsp finely chopped fresh parsley
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 1 large pinch of cayenne pepper
• Olive oil
• 2/3 cup canned whole berry cranberry sauce
• 8 mini potato or regular buns, cut in half horizontally
• About 2 cups arugula

Preparation:

1. Preheat oven to 230°C.
2. Place the breadcrumbs in a large bowl and pour in the milk; stir and let soak for 5 minutes. Add the ground turkey, parsley, ground ginger, garlic powder, cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Divide the mixture among 8 portions and form into patties.
3. Place the patties in a lightly greased 22x32cm baking dish. Bake for 5 minutes.
4. Meanwhile, gently warm the cranberry sauce with a few tablespoons of water to make it thinner.
5. Spoon half the warm sauce over the patties. Bring the cranberry sauce to a boil and remove from heat. Return the patties to the oven and continue baking until golden brown and glazed, about 20 more minutes.
6. Flip the patties over and brush the other side with the hot sauce. Let cool slightly, about 5 minutes. Spread the remaining cranberry sauce on the bottom halves of the buns. Top with a patty and some arugula. Serve the sandwiches warm.