Turkey Burger Sliders
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These juicy Turkey Burger Sliders will solve your weeknight dinner dilemma. They are easy, healthy, delicious, freezer friendly, and done in 20 minutes. What more could ask for in a recipe!?
It had been an uneventful dinner so far. Everyone…yes, picky eaters and all…munched away on these easy Mini Turkey Cheeseburgers, which I served alongside some Simple Roasted Veggies that night. Uneventful dinner = a RAGING success these days. 🙂
We heard the familiar knock of my dad (aka Daddyman) at the door in the middle of said uneventful dinner. The kids raced to the door, and there he was with tool box in hand ready to fix yet another broken item in my house. Yes, I’m that spoiled.
As Daddyman worked away in the kitchen, I heard him mutter, “Oooo, those look good” toward my plate of cheese-topped patties. A few minutes later, he took a break from his fix-it job to down a Mini Turkey Cheeseburger with an audible, “Mmmm!” Then, as he walked back out the door, I noticed a second burger in hand.
It makes my heart skip a beat when I make someone happy with my food, especially my daddy!
I hope you can make your people so very happy with these flavor-packed and quite healthy little burgers. Either eat them plain or doctor with them up with all your favorite cheeseburger toppings. They make for great leftovers the next few days, too.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Turkey Burger Sliders
Turkey Burger Sliders are a fun size for kids or adults. They’re juicy, super flavorful, and a little healthier than your standard burger.
- 1 1/4 pounds ground turkey*
- 1 teaspoon minced garlic
- 1/4 cup finely chopped fresh flat-leaf parsley (remove stems)
- 1/4 teaspoon dried oregano, crushed in hand
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup whole wheat Panko breadcrumbs (or make your own breadcrumbs)
- 1/4 cup grated Parmesan cheese
- 1/4 cup avocado oil or olive oil
- 4–5 slices of Provolone, cut into 4 pieces each
- 8–10 mini ciabatta rolls or dinner rolls
- Optional toppings: lettuce or arugula, tomato slices, mayo, thinly sliced red onion
*We recommend NOT using the 99% lean ground turkey. It’s much better to get turkey that’s less lean, so the burgers are more moist and flavorful.
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Make It Now:
- In a large bowl, use clean hands to combine the ground turkey, garlic, parsley, oregano, lemon juice, salt, pepper, breadcrumbs, and Parmesan cheese.
- Form the mixture into 8-10 small patties (about 3 inches across). (Freezer meal instructions begin here.)
- Heat 2 tablespoons of the oil in a large skillet over medium heat until shimmery. Add half of the patties and cook for 4 minutes on each side, or until browned and cooked through*. If desired, add 2 little pieces of cheese to the top of each burger in the last minute of cooking. Transfer to a plate and loosely cover with foil. Add more oil to the pan and repeat with remaining patties.
- Remove from the skillet, place on the buns, and add desired burger toppings.
*Burgers are done when they have no more pink inside or register 165°F internally. If the patties brown before they’re cooked through, reduce the heat to medium-low, cover the pan, and continue to cook for a few minutes more.
Freeze For Later: Form the patties (steps 1-2) and freeze uncooked burgers in single layers between parchment paper either in a gallon-sized freezer bag or freezer container. Seal well and freeze.
Prepare From Frozen: Thaw in the refrigerator for 24-48 hours. Cook according to instructions in steps 3-4.
- To make them in the air fryer: Spray the insert with cooking spray. Cook at 350°F for 12 minutes, flipping once about halfway through.
- If you have leftover cooked patties, wrap tightly and freeze them. Warm at 50% in the microwave until heated through.
Gluten-Free Version: Use almond flour in place of the bread crumbs or make your own gluten-free breadcrumbs using toasted, gluten-free bread. I have found that store-bought gluten-free Panko breadcrumbs (made with rice flour) stick to the pan and don’t yield good results, so I don’t recommend those.
Dairy-Free Version: Use breadcrumbs or almond flour in place of the Parmesan cheese and add 1/4 teaspoon salt to the mixture. I’ve also found that nutritional yeast can add in some cheesy flavor, so feel free to sub in a few tablespoons to your dry mix.
- Where We Get Our Ground Turkey: We get our meat from ButcherBox. The poultry is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review here.
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