Equipment
Ingredients
Patties
- 680 g ground turkey
- 100 g yellow onion, finely chopped
- 1 g garlic powder
- 1 g onion powder
- 9 g kosher salt
- 1 g black pepper, freshly ground
- ½ g cayenne pepper
Assembly
- 10 ml vegetable oil
- 6 cheddar cheese, torn into squares
- 12 hawaiian sweet rolls, split
- 60 ml barbecue sauce
- 60 ml mayonnaise
- 100 g caramelized onions
- 24 pickle chips
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 279 kcal
- Protein
- 17 g
- Carbohydrates
- 19 g
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 6 g
- Sodium
- 700 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 69 mg
- Potassium
- 234 mg
- Calcium
- 108 mg
- Iron
- 1.6 mg
- Magnesium
- 27 mg
- Phosphorus
- 214 mg
- Zinc
- 2.1 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.25 mg
- Niacin
- 5.1 mg
- Folate
- 38 mcg
- Water
- 85 g
Sources: USDA FoodData Central
Method
Combine ground turkey, chopped onion, garlic powder, onion powder, salt, black pepper, and cayenne in a large bowl.
Divide the turkey mixture into 12 equal portions and form each into a patty approximately 6.5 cm (2.5 inches) wide.
Heat vegetable oil in a large skillet over medium-low heat.
Add half of the patties to the skillet and cook for 3 to 4 minutes per side until the internal temperature reaches 74°C (165°F).
Top each cooked patty with cheese and heat for 1 to 2 minutes until melted. Remove from skillet and repeat with remaining patties.
Place split rolls cut-side up on a baking sheet and broil on the top rack until lightly toasted.
Spread condiments on toasted rolls, add one turkey patty to each bottom bun, top with onions and pickles, and close the sliders.
Chef's Notes
- For extra flavor and moisture, consider finely dicing and sautéing the onion before adding it to the turkey mixture.
- Don't overwork the ground turkey when mixing and forming patties, as this can lead to tough sliders.
- To ensure even cooking and prevent sticking, don't overcrowd the skillet. Cook in batches if necessary.
- Toast the rolls cut-side down in the skillet after cooking the patties for extra flavor and a crispier texture.
- For a gourmet touch, consider making your own caramelized onions or a quick aioli for a flavorful condiment.
Storage
Refrigerator: 72 hours — Store patties and buns separately to prevent sogginess.
Freezer: 3 months — Freeze cooked patties in an airtight container.
Reheating: Reheat patties in a microwave or skillet until they reach 74°C (165°F).
Troubleshooting
Dry or rubbery patties
Cause: Overcooking or using meat that is too lean.
Fix: Add extra sauce or mayonnaise to provide moisture.
Prevention: Use a meat thermometer to stop cooking exactly at 74°C (165°F) and use 85% lean turkey.
Patties falling apart in the pan
Cause: Onions were chopped too coarsely or meat was handled too little.
Fix: Press the pieces together with the spatula while the cheese melts to bind them.
Prevention: Ensure onions are finely minced and press patties firmly during shaping.
Cultural Context
Turkey sliders are a modern American adaptation of the classic burger, offering a lighter alternative. They've become a popular choice for casual gatherings, parties, and game-day snacks, reflecting the American love for convenient and customizable handheld foods.
