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Best Mini Turkey Sliders with Cranberry Aioli

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Juicy mini turkey sliders with a tangy-sweet cranberry aioli that come together in about 30 minutes. Perfect for parties, game day, or holiday gatherings, these sliders are a crowd-pleaser that will have everyone asking for the recipe.

Ingredients

Scale
  • 1 ½ pounds ground turkey (93% lean)
  • ⅓ cup plain breadcrumbs (Panko works; use gluten-free if needed)
  • 1 large egg, lightly beaten
  • ¼ cup finely grated onion (with juices, do not drain)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil (for cooking)
  • ½ cup mayonnaise (Hellmann’s or Duke’s recommended)
  • ¼ cup whole-berry cranberry sauce (homemade or canned)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • 12 slider buns (brioche buns recommended)
  • Butter lettuce leaves (or arugula)
  • Sliced red onion (optional)

Instructions

  1. Make the Cranberry Aioli (can be done up to 2 days ahead): In a small bowl, combine the mayonnaise, cranberry sauce, Dijon mustard, lemon juice, and a pinch of salt. Whisk until smooth and well combined. Taste and adjust—add more lemon for tanginess or more cranberry sauce for sweetness. Cover and refrigerate until ready to use.
  2. Prepare the Turkey Mixture: In a large mixing bowl, combine the ground turkey, breadcrumbs, beaten egg, grated onion (with its juices), minced garlic, salt, pepper, oregano, and smoked paprika. Use your hands to gently mix everything together. Do not overwork the meat—mix just until the ingredients are evenly distributed.
  3. Form the Patties: Divide the mixture into 12 equal portions (use a ¼-cup measuring cup for uniformity). Gently shape each portion into a patty about ½-inch thick. Make a small indentation in the center of each patty with your thumb to help them cook evenly. Place the formed patties on a plate or sheet pan lined with parchment paper.
  4. Cook the Sliders: Heat the olive oil in a large skillet or griddle over medium-high heat. Once the oil is shimmering, carefully place the patties in the pan, working in batches if needed to avoid overcrowding. Cook for 4-5 minutes per side, or until the patties are golden brown and cooked through (internal temperature should reach 165°F). If cooking in batches, keep cooked patties warm on a sheet pan in a 200°F oven.
  5. Toast the Buns: While the patties are cooking, split the slider buns and lightly toast them in the same pan after the patties are done, or under the broiler for about a minute.
  6. Assemble the Sliders: Spread a generous spoonful of cranberry aioli on the bottom half of each toasted bun. Top with a turkey patty, a leaf of butter lettuce, and a slice of red onion if using. Place the top bun on and secure with a toothpick if desired. Serve immediately while the patties are still warm.

Notes

The grated onion is the secret to keeping the patties moist—do not drain the juice. For best results, make the aioli a day ahead to let flavors meld. Toast the buns to prevent sogginess. Do not press down on patties while cooking to retain juices. Cook to an internal temperature of 165°F for food safety.

Nutrition

Keywords: turkey sliders, mini turkey burgers, cranberry aioli, party appetizer, game day food, Thanksgiving leftovers, slider recipe

Find it online: https://ovenmila.com/best-mini-turkey-sliders-with-cranberry-aioli/