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Easy Mini Turkey Sliders with Tangy Cranberry Aioli

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These mini turkey sliders are quick, easy, and packed with flavor. The tangy cranberry aioli is the perfect complement to the juicy turkey patties, making them a crowd-pleaser for busy weeknights.

Ingredients

Scale
  • 1 pound ground turkey (93/7 lean-to-fat ratio)
  • 1/4 cup finely grated onion (about half a small onion)
  • 1 large egg, lightly beaten
  • 1/2 cup plain breadcrumbs (panko works great)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 12 slider buns (Martin’s potato rolls recommended)
  • 4 slices cheddar cheese, cut into quarters (optional)
  • Butter for toasting buns (optional)
  • 1/2 cup whole berry cranberry sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Pinch of salt
  • Lettuce leaves (optional)
  • Thinly sliced red onion (optional)
  • Pickle slices (optional)

Instructions

  1. Make the Cranberry Aioli: In a small bowl, combine 1/2 cup whole berry cranberry sauce, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, and a pinch of salt. Whisk until smooth. Set aside in the fridge.
  2. Prepare the Turkey Mixture: In a large mixing bowl, combine 1 pound ground turkey, 1/4 cup finely grated onion (squeeze out excess liquid), 1 large beaten egg, 1/2 cup breadcrumbs, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined.
  3. Form the Patties: Divide the mixture into 12 equal portions (about 2 tablespoons each). Roll into balls, then flatten into patties about 2 inches wide and 1/2 inch thick. Make a small indent in the center of each patty with your thumb.
  4. Cook the Patties: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil shimmers, place the patties in the pan. Cook for 4-5 minutes on the first side until golden brown, then flip and cook for another 3-4 minutes. If using cheese, add during the last minute and cover to melt. Internal temperature should reach 165°F.
  5. Toast the Buns: Split the slider buns and spread butter on the cut sides. Toast in a skillet or under the broiler for 1-2 minutes until golden.
  6. Assemble the Sliders: Spread cranberry aioli on the bottom half of each toasted bun. Add a turkey patty, then top with lettuce, red onion, or pickles if desired. Spread more aioli on the top bun before closing. Serve immediately.

Notes

Don’t overwork the meat to keep patties tender. Use a hot pan for a good sear. Let patties rest 2-3 minutes after cooking. The aioli can be made ahead and keeps for up to a week. For gluten-free, use gluten-free breadcrumbs and buns. For dairy-free, skip the cheese.

Nutrition

Keywords: mini turkey sliders, cranberry aioli, easy dinner, weeknight meal, kid-friendly, turkey burgers, sliders

Find it online: https://cookluma.com/easy-mini-turkey-sliders-with-tangy-cranberry-aioli/