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Kid-Approved Mini Turkey Sliders with Cranberry Aioli

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These mini turkey sliders are a family-friendly dinner solution that even picky eaters will love. Juicy, seasoned turkey patties are paired with a tangy-sweet cranberry aioli for a quick and delicious meal ready in under 30 minutes.

Ingredients

Scale
  • 1 pound (453g) ground turkey (93% lean)
  • 1/3 cup (30g) panko breadcrumbs
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (80g) whole berry cranberry sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 small garlic clove, minced
  • 8 to 10 slider buns (brioche recommended)
  • 4 to 5 slices provolone or cheddar cheese, cut in half (optional)
  • Small butter lettuce leaves
  • Red onion, thinly sliced (optional)

Instructions

  1. Make the cranberry aioli first. In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup cranberry sauce, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and the minced garlic. Whisk until smooth. Taste and adjust with more lemon or cranberry sauce if desired. Set aside in the fridge.
  2. Prepare the turkey patties. In a large mixing bowl, combine 1 pound ground turkey, 1/3 cup panko breadcrumbs, 1 beaten egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined. Do not overmix.
  3. Form the patties. Divide the mixture into 8 to 10 equal portions. Roll each into a ball, then flatten into a patty about 1/2-inch thick, slightly larger than the buns. Press a small indent in the center of each patty with your thumb.
  4. Cook the patties. Heat 1 tablespoon olive oil in a large skillet over medium heat. Once shimmering, place the patties in the pan without overcrowding. Cook for 4 to 5 minutes on the first side until edges are opaque and bottom is golden brown. Flip and cook for another 4 to 5 minutes. If adding cheese, place a half-slice on each patty during the last minute and cover the pan with a lid to melt.
  5. Toast the buns. While patties cook, split slider buns and toast lightly in a toaster, under the broiler, or in a dry skillet.
  6. Assemble the sliders. Spread a generous spoonful of cranberry aioli on both halves of each toasted bun. Place a cooked patty (with melted cheese, if using) on the bottom bun. Top with a small piece of butter lettuce and a slice of red onion, if desired. Place the top bun on and secure with a toothpick if desired.
  7. Serve immediately. These are best enjoyed warm, right after assembly.

Notes

Don’t skip the indent in the patties to prevent puffing. Use an instant-read thermometer to ensure internal temperature reaches 165°F (74°C). Let patties rest for a minute after cooking. Aioli can be made ahead and refrigerated for up to a week. To keep patties warm while cooking in batches, place on a baking sheet in a 200°F (93°C) oven. For freezing, freeze uncooked patties on a parchment-lined baking sheet, then transfer to a zip-top bag for up to 3 months; cook from frozen, adding a couple of minutes to cooking time.

Nutrition

Keywords: turkey sliders, mini turkey burgers, cranberry aioli, kid-friendly dinner, easy weeknight meal, ground turkey recipe, sliders

Find it online: https://dinadishes.com/kid-approved-mini-turkey-sliders-with-cranberry-aioli/