Description
These Turkey Sliders with Cranberry Slaw offer a delightful combination of juicy, lean turkey patties paired with a fresh, tangy cranberry cabbage slaw. Perfect for a quick and flavorful meal, these sliders are easy to prepare in just 30 minutes and make an excellent choice for a crowd-pleasing appetizer or light lunch.
Ingredients
For the Turkey Sliders
- 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
- 6 slider buns
- Butter or oil for toasting buns
- Baby arugula or lettuce leaves (optional)
For the 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
Instructions
- Prepare the cranberry slaw: In a mixing bowl, combine the green and red cabbage, finely chopped cranberries, and grated carrot. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw mixture and toss thoroughly to combine. Chill the slaw in the refrigerator until ready to serve to allow flavors to meld.
- Mix the turkey patties: In a large bowl, combine the ground turkey with finely minced shallot, minced garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix until just combined, being careful not to overwork the meat. Divide the mixture into six equal portions and form each into a mini patty, making them slightly wider than your slider buns for a perfect fit.
- Cook the patties: Heat the olive oil in a skillet over medium heat. Add the turkey patties and cook for about 4 to 5 minutes per side, or until the patties are cooked through (internal temperature reaching 165°F/74°C) and golden brown on the outside.
- Toast the buns: Lightly butter or oil the slider buns. Toast them either in a dry pan over medium heat or under a broiler until golden and crisp. This adds a delightful crunch and prevents sogginess from the slaw.
- Assemble the sliders: Place a warm turkey patty on the bottom half of each toasted bun. Top each patty with a generous spoonful of the chilled cranberry slaw and, if desired, add baby arugula or lettuce leaves for extra freshness. Cover with the top bun and serve immediately while warm.
Notes
- Ensure patties are cooked to an internal temperature of 165°F (74°C) for food safety.
- To make the slaw ahead, refrigerate separately and assemble just before serving to keep buns from getting soggy.
- Substitute mayonnaise with Greek yogurt for a lighter slaw dressing.
- These sliders can be made gluten free by using gluten-free buns.
- For added flavor, try incorporating fresh herbs like parsley or thyme into the turkey mixture.
