Optional topping: sliced green onion and fresh cilantro
DIRECTIONS:
Sliders
The first step is to cook the millet and bacon, which can be done simultaneously. Place the millet in a medium sized pot on the stove with one cup of water or broth (liquid should be around double the amount of the grains) and a dash of sea salt and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let it simmer for 15-20 minutes until fully cooked and all the water is absorbed. Set it aside to cool for a few minutes before combining with everything else. Place the bacon on a baking tray lined with parchment paper or aluminum foil, insert into a cold oven and turn the oven to 400°. Leave to cook for 15-20 minutes (depending on thickness), until browned and crispy and then remove from oven and blot with paper towels. Once cooled, break into small pieces and combine in a large bowl with the millet and all the other slider ingredients. Mix until evenly combined then form into small patties, using around ¼ cup for each patty. Bake (still at 400°) for 25 minutes, flipping them all over after the first 15.
Creamy avocado dressing
Combine all the ingredients together and mash until combined. Place a dollop on each slider and sprinkle with fresh cilantro and green onion.
Recipe by Love from the Land at https://www.lovefromtheland.com/bacon-turkey-sliders/