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Best Turkey Sliders with Cranberry Aioli Recipe

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Juicy ground turkey patties seasoned with sage and thyme, served on soft slider buns with a tangy-sweet cranberry aioli. A happy accident turned into the perfect fall gathering dish that’s quick, easy, and absolutely delicious.

Ingredients

Scale
  • 1 pound ground turkey (93% lean)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 1/2 cup whole berry cranberry sauce
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • 12 slider buns (soft potato rolls or Hawaiian sweet rolls)
  • 4 slices sharp white cheddar cheese, cut into quarters (optional)
  • 1 cup fresh arugula or baby spinach

Instructions

  1. Make the cranberry aioli first. In a small bowl, combine the cranberry sauce, mayonnaise, lemon juice, Dijon mustard, and a pinch of salt. Stir until smooth. Set aside in the fridge while you prepare the patties.
  2. Prepare the turkey patty mixture. In a large mixing bowl, combine the ground turkey, panko breadcrumbs, beaten egg, diced onion, minced garlic, sage, thyme, salt, and pepper. Use your hands to gently mix everything together until just combined, about 30 seconds. Do not overmix.
  3. Form the patties. Divide the mixture into 12 equal portions. Roll each portion into a ball, then gently flatten into a patty about 2 inches wide and 1/2 inch thick. Place on a plate or sheet pan.
  4. Heat your pan. Place a cast iron skillet or large non-stick frying pan over medium-high heat. Add the olive oil and let it heat until shimmering, about 2 minutes.
  5. Cook the patties. Carefully place the patties in the hot pan, leaving space between each. Cook in batches if needed. Cook for 4-5 minutes on the first side without moving, until a deep golden-brown crust forms. Flip carefully and cook for another 4-5 minutes on the second side. Internal temperature should reach 165°F (74°C).
  6. Add the cheese (optional). In the last minute of cooking, place a quarter slice of white cheddar on top of each patty. Cover the pan with a lid for 30 seconds to melt the cheese.
  7. Toast the buns. While the patties cook, split the slider buns in half. Toast in a dry pan over medium heat for 1 minute per side, or in a 350°F (175°C) oven for 3-4 minutes.
  8. Assemble the sliders. Spread a generous spoonful of cranberry aioli on both halves of each bun. Place a cooked turkey patty on the bottom bun. Top with a small handful of arugula or spinach. Close with the top bun and press gently.
  9. Serve immediately. Arrange on a platter and enjoy warm.

Notes

For best results, let the formed patties rest in the fridge for 10-15 minutes before cooking to help them hold their shape. Use an instant-read thermometer to ensure the patties reach 165°F (74°C) without overcooking. The cranberry aioli can be made up to 3 days ahead and actually improves in flavor. To keep cooked patties warm while cooking in batches, place them on a sheet pan in a 200°F (95°C) oven.

Nutrition

Keywords: turkey sliders, cranberry aioli, fall appetizer, Thanksgiving leftovers, ground turkey recipe, party sliders, easy sliders

Find it online: https://perkypan.com/best-turkey-sliders-with-cranberry-aioli-recipe/