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Turkey burger sliders piled up on a stack of plates.

Turkey Burger Sliders

Ground Turkey Burger Sliders are a fun size for kids or adults. They’re juicy, super flavorful, and healthier than your standard burger.

Yield: 8-10 turkey burger sliders 1x
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes


  • 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
  • 45 slices of Provolone, cut into 4 pieces each
  • 810 mini slider buns or dinner rolls (or serve on Homemade Panini Bread)
  • Optional toppings: lettuce or arugula, tomato slices, mayo or Avocado Aioli, thinly sliced red onion or Pickled Red Onions

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Make It Now:

  1. 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.
  2. Form Patties: Form the mixture into 8-10 small patties (about 3 inches across). (Freezer meal instructions begin here.)
  3. 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.
  4. Serve: Remove from the skillet, place on the buns, and add desired burger toppings. 

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.


  • 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. 
  • How to Know When Sliders 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.
  • 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 ButcherBox review.
© Author: Rachel Tiemeyer
Cuisine: American Method: Stovetop