Touchdown Turkey Burger Sliders with Pickle (Printable version)
Seasoned turkey sliders topped with crisp pickles, lettuce, and tomato on soft buns. Perfect for game day gatherings.
# Ingredient list:
→ Turkey Patties
01 - 1 pound ground turkey, 93% lean
02 - 1/4 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons finely chopped onion
05 - 1 clove garlic, minced
06 - 1 tablespoon Worcestershire sauce
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Assembly
10 - 12 slider buns
11 - 12 dill or bread-and-butter pickle slices
12 - 1/4 cup mayonnaise
13 - 1 tablespoon yellow or Dijon mustard
14 - 6 romaine or iceberg lettuce leaves, halved
15 - 6 cherry tomatoes, sliced (optional)
16 - 6 cheddar cheese slices, halved (optional)
# Directions:
01 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Mix just until combined without overmixing to maintain tender patties.
02 - Divide the mixture into 12 equal portions and shape each into a small patty approximately 2 inches wide, handling gently to preserve texture.
03 - Heat a large skillet or grill pan over medium heat and lightly oil the surface to prevent sticking.
04 - Cook the patties for 3 to 4 minutes per side until golden brown and cooked through, ensuring internal temperature reaches 165°F. Transfer to a warm plate.
05 - While patties cook, whisk together mayonnaise and mustard in a small bowl until well combined.
06 - Lightly toast the slider buns if desired for enhanced texture and flavor retention.
07 - Spread a thin layer of the mayo-mustard mixture on the bottom half of each bun. Layer with lettuce, turkey patty, cheese if using, pickle slice, and tomato slice if using.
08 - Place the top bun on each slider and secure with a toothpick if needed. Serve immediately while warm.
# Expert Tips:
01 -
- These sliders are deceptively filling - we discovered twelve of them can satisfy even my brother-in-law who normally demolishes a full pound of wings by himself.
- The pickle adds this perfect little crunch that cuts through the juicy turkey - something I stumbled upon when we ran out of tomatoes one Sunday.
02 -
- Never cook these straight from the fridge - letting the patties sit at room temperature for 15 minutes helps them cook evenly without drying out the edges.
- The toothpicks arent just decorative - they actually keep the sliders intact when people inevitably grab them while gesturing about that terrible call the ref just made.
03 -
- The best way to portion these evenly is to flatten the meat mixture into a square, score it into 12 sections, then form each section into a patty - no more arguments about who got the bigger slider.
- Adding a tablespoon of club soda to the meat mixture creates microscopic air bubbles that result in noticeably juicier sliders - a trick I learned from my butcher after complaining about dry turkey burgers.