Description
These juicy Turkey Sliders with Cranberry Slaw are a delicious and festive twist on classic sliders, combining lean ground turkey patties with a fresh, tangy cranberry cabbage slaw. Perfect for a quick and healthy meal or casual gatherings, they offer a burst of flavors with a perfect balance of savory and sweet.
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
Other
- 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 finely shredded green and red cabbage, chopped fresh cranberries, and grated carrot. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well blended. Pour this dressing over the cabbage mixture and toss everything together to evenly coat. Chill the slaw in the refrigerator until ready to serve to let the flavors meld.
- Make the Turkey Patties: In a large bowl, combine the ground turkey with finely minced shallot, minced garlic, Dijon mustard, Worcestershire sauce, salt, and ground black pepper. Mix gently until all ingredients are evenly distributed. Divide the mixture into 6 equal portions and shape each into a mini patty slightly wider than your slider buns to ensure proper fit.
- Cook the Patties: Heat the olive oil in a skillet over medium heat. Once hot, add the turkey patties and cook them for approximately 4 to 5 minutes per side. Cook until they are thoroughly cooked through (internal temperature should reach 165°F/74°C) and develop a golden-brown crust on each side.
- Toast the Buns: Lightly butter or oil each slider bun. Toast them in a dry pan or under a broiler until the buns are warm and golden brown on the inside, enhancing flavor and texture.
- Assemble the Sliders: Place one turkey patty on the bottom half of each toasted slider bun. Top each patty generously with the chilled cranberry slaw. Add baby arugula or lettuce leaves, if using, for added freshness and crunch. Finish by placing the top bun over the slaw. Serve the sliders warm and enjoy.
Notes
- For extra juiciness, avoid overmixing the ground turkey when forming patties.
- Fresh cranberries can be substituted with dried cranberries if needed, but fresh offers a more vibrant flavor and texture.
- The sliders can be made ahead by preparing patties and slaw separately; just cook and assemble right before serving.
- If preferred, buns can be toasted in an oven set to broil to free up stovetop space.
- To keep sliders gluten-free, swap slider buns for gluten-free bread or lettuce wraps.
