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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.
Ingredients
- 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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Instructions
Make It Now:
- Make Mixture: In a large bowl, use clean hands to combine the ground turkey, garlic, parsley, oregano, lemon juice, salt, pepper, breadcrumbs, and Parmesan cheese.
- Form Patties: Form the mixture into 8-10 small patties (about 3 inches across). (Freezer meal instructions begin here.)
- Cook Sliders: 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.
- Serve: 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.
Notes/Tips
- How to Know When They Are Done: 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.
- Turkey Burger Air Fryer instructions can be found here.
- Leftover Tips: If you have leftover cooked patties, wrap tightly and freeze. Warm at 50% in the microwave until heated through.
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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.
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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.