Though this picture isn't the prettiest thing ever, it's only because we were in such a hurry to eat them that we didn't arrange them properly on a plate. I made these with with friends the other night, everyone pitching in to do one part of the recipe: Someone cooked the bacon, another toasted the baguette, etc. It was quick, easy and a healthier version of regular meatball sliders. You can use a more traditional bun if you'd like, or even make these into full-size patties. We ate these with the Roasted Sweet Potatoes Wedges with Rosemary and Sea Salt recipe.
Combine the ground turkey with the cumin, rosemary, red chile flakes, salt and pepper. Make sure not to over handle or the meat will get tough. Form small balls of meat, about 1½-inch-thick each, then flatten to the size of about half your palm (for sliders). Heat a cast-iron griddle pan on the stove.*
Meanwhile, lay the four strips of bacon in a hot pan and cook over medium-high heat until crispy (or at desired level of crispiness). Then drain on a paper towel.
When the griddle pan is hot, brush it with vegetable oil. Add the meat patties, being careful not to crowd them, and press down gently with a spatula. Cook for about 5 mins on each side, seasoning the second side with a fresh sprinkle of salt.
Meanwhile, drizzle one half of the bread slices with olive oil, then add the tomatoes, salt, pepper and grated cheese. Toast until a light golden color, about 5 minutes.
Remove the baguette slices from the oven, add a meat patty to each one (you should have enough). Break the bacon into pieces and add to each one of the sliders and serve.
*Note: These can also be made on the grill or broiled in the oven (brown them on both sides as close to the heat sources as possible, then move to lower rack and cook for about 5-7 minutes).