Thanksgiving Turkey Sliders

*4 garlic cloves, minced *3 tablespoons butter *3/4 pound large assorted mushrooms such as cremini and shiitake, tough stems removed, sliced *1/2 yellow onion, sliced into rings *1 1/2 teaspoons kosher salt, divided *1/2 teaspoon pepper, divided *2 pounds ground turkey *1/2 cup chopped red onion *2 tablespoons chopped fresh thyme leaves *1 1/2 tablespoons chopped fresh sage leaves *3/4 cup mayonnaise, divided *16 slider rolls or soft dinner rolls, split *Cranberry Mustard *2 cups lightly packed baby arugula leaves *To cut fat use low-fat mayo instead.

1. Cook garlic in butter in a large frying pan over medium-high heat until fragrant. Stir in mushrooms and yellow onion and sauté until mushrooms are nicely browned, about 8 minutes. Season with 1/4 tsp. salt and 1/8 tsp. pepper. Set aside. 2. Mix together remaining salt and pepper, turkey, red onion, herbs, and 1/4 cup mayonnaise in a bowl. Shape into 16 patties about 3 in. wide, pressing a dimple into middle of each (this helps them cook evenly). 3. Heat grill to high (450° to 550°). Brown rolls on cut sides until toasted, about 1 minute. Oil cooking grates, using a wad of oiled paper towels and tongs. Cook patties until grill marks appear on both sides, turning once, 5 to 6 minutes total. 4. Reheat mushroom mixture over high heat and assemble burgers: about 1 tbsp. cranberry mustard on bottom of each roll, then arugula, patties, and mushroom mixture. Spread tops of rolls with a little mayonnaise and set on burgers. Note: Nutritional analysis is per 2-slider serving. Sunset NOVEMBER 2011