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Quick Mini Turkey Sliders with Easy Cranberry Aioli

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These quick mini turkey sliders are the weeknight hero you didn’t know you needed. They come together in under 30 minutes, with a tangy, creamy cranberry aioli that transforms them from ordinary to unforgettable.

Ingredients

Scale
  • 1 pound ground turkey (93% lean)
  • 1/2 cup breadcrumbs (plain or panko)
  • 1 large egg
  • 1/4 cup finely diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 12 small dinner rolls or slider buns
  • 4 slices cheddar cheese, cut into thirds
  • 1/2 cup whole berry cranberry sauce
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • Fresh arugula or spinach (optional)
  • Thinly sliced red onion (optional)
  • Pickles (optional)

Instructions

  1. Make the cranberry aioli first. In a small bowl, combine the cranberry sauce, mayonnaise, Dijon mustard, lemon juice, and a pinch of salt. Stir until smooth. Set aside.
  2. In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, diced onion, minced garlic, salt, pepper, and thyme. Use your hands to gently mix until just combined, about 30 seconds.
  3. Divide the mixture into 12 equal portions. Shape each into a patty about 2 inches wide and 1/2 inch thick. Make a small indent in the center of each patty with your thumb.
  4. Place a large non-stick skillet or cast iron pan over medium-high heat. Add the olive oil and let it heat for about 1 minute until shimmering.
  5. Cook the patties in batches if needed, for 3-4 minutes on the first side until golden brown, then flip and cook for another 3-4 minutes until internal temperature reaches 165°F (74°C).
  6. In the last minute of cooking, place a piece of cheddar on each slider. Cover the pan with a lid for 30 seconds to melt the cheese.
  7. While the sliders cook, split the dinner rolls in half and toast them in a dry skillet over medium heat for 1-2 minutes, or in a 350°F (175°C) oven for 3-4 minutes.
  8. Assemble the sliders: spread a generous spoonful of cranberry aioli on the bottom half of each roll. Place a cooked slider patty on top. Add optional toppings like arugula or red onion. Top with the other half of the roll.
  9. Serve immediately.

Notes

Don’t overmix the turkey mixture to keep sliders tender. Use a thermometer to ensure internal temperature reaches 165°F. Toast the buns to prevent sogginess. The aioli can be made up to 3 days ahead and improves in flavor.

Nutrition

Keywords: turkey sliders, mini sliders, cranberry aioli, quick dinner, weeknight meal, ground turkey recipe, party appetizer

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