Turkey Sliders with Cranberry Slaw (Printable Page)
# What You Need:
→ Turkey Patties
01 -
1 lb (450 g) ground turkey, preferably 93% lean
02 -
1 small shallot, finely minced
03 -
1 garlic clove, minced
04 -
1 tbsp Dijon mustard
05 -
1 tsp Worcestershire sauce
06 -
½ tsp salt
07 -
¼ tsp ground black pepper
08 -
1 tbsp olive oil, for cooking
→ Cranberry Slaw
09 -
1 cup finely shredded green cabbage
10 -
½ cup finely shredded red cabbage
11 -
½ cup fresh cranberries, finely chopped
12 -
1 small carrot, grated
13 -
2 tbsp mayonnaise
14 -
1 tbsp apple cider vinegar
15 -
1 tsp honey
16 -
Salt and pepper, to taste
→ Assembly
17 -
6 slider buns
18 -
Butter or oil for toasting buns
19 -
Baby arugula or lettuce leaves (optional)
# How to Make It:
01 -
In a mixing bowl, combine green and red cabbage, cranberries, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over the slaw and toss to combine. Chill until ready to use.
02 -
In a large bowl, mix ground turkey with shallot, garlic, mustard, Worcestershire sauce, salt, and pepper. Form into 6 equal mini patties, slightly wider than your slider buns.
03 -
Heat olive oil in a skillet over medium heat. Cook patties for about 4–5 minutes per side, or until cooked through and golden brown.
04 -
Lightly butter or oil the buns and toast them in a dry pan or under a broiler until golden.
05 -
Place a turkey patty on each bottom bun. Top with a generous spoonful of cranberry slaw and optional arugula. Add the top bun and serve warm.
# Helpful Tips:
01 -
Substitute fresh cranberries with chopped dried cranberries if fresh are unavailable, reducing honey accordingly.
02 -
Add a slice of Brie or Swiss cheese for a richer slider.
03 -
Great served with sweet potato fries or a mixed greens salad.