Description
These Turkey Sliders with Cranberry Slaw offer a delicious and healthy twist on classic sliders. Ground turkey patties are seasoned with shallot, garlic, Dijon mustard, and Worcestershire sauce, then cooked to golden perfection. They’re topped with a vibrant, tangy cranberry cabbage slaw dressed with a honey-mayo vinaigrette for a refreshing crunch. Perfect as a quick and wholesome meal or appetizer, these sliders balance savory and sweet flavors in every bite.
Ingredients
Scale
Turkey Patties
- 1 lb (450 g) ground turkey, preferably 93% lean
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp olive oil, for cooking
Cranberry Slaw
- 1 cup finely shredded green cabbage
- ½ cup finely shredded red cabbage
- ½ cup fresh cranberries, finely chopped
- 1 small carrot, grated
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper, to taste
Additional
- 6 slider buns
- Butter or oil for toasting buns
- Baby arugula or lettuce leaves (optional)
Instructions
- Prepare the Cranberry Slaw: In a mixing bowl, combine the green and red shredded cabbage, finely chopped cranberries, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper to create the dressing. Pour the dressing over the cabbage mixture and toss thoroughly to combine. Chill the slaw in the refrigerator until ready to serve to allow flavors to meld.
- Make the Turkey Patties: In a large bowl, add the ground turkey along with finely minced shallot and garlic. Add Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently but well until all ingredients are incorporated. Divide the mixture into six equal portions and shape each into a mini patty, ensuring they are slightly wider than your slider buns for a good fit.
- Cook the Patties: Heat 1 tablespoon olive oil in a skillet over medium heat. Place the patties in the skillet and cook for about 4 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the patties are golden brown on both sides. Avoid pressing down on the patties to keep them juicy.
- Toast the Slider Buns: Lightly butter or oil the slider buns. Toast them either in a dry pan on the stovetop or under a broiler until they are golden brown and slightly crisp. This enhances the flavor and prevents the buns from becoming soggy.
- Assemble the Sliders: Place a cooked turkey patty on the bottom half of each toasted slider bun. Add a generous spoonful of the chilled cranberry slaw on top of the patty. If using, add a few leaves of baby arugula or lettuce for extra freshness and crunch. Cover with the top bun and serve the sliders immediately while warm.
Notes
- Use fresh cranberries for the best tart flavor; frozen cranberries can be substituted but may alter texture.
- Adjust seasoning in the turkey mixture to your preference, adding more pepper or salt as needed.
- For a lighter slaw, substitute mayonnaise with Greek yogurt.
- Make sure not to overcook turkey patties to maintain juiciness and tenderness.
- Slider buns can be substituted with small sandwich rolls or mini brioche buns for a richer flavor.
- This recipe is great for meal prep; keep patties and slaw refrigerated separately and assemble just before serving.
