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Cozy Mini Turkey Sliders with Cranberry Aioli: Easy Holiday Recipe

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These mini turkey sliders with cranberry aioli are juicy, festive, and ready in 30 minutes. Perfect for holiday gatherings, they convert even the biggest slider skeptics.

Ingredients

Scale
  • 1 pound ground turkey (93% lean)
  • 1/3 cup plain breadcrumbs (Panko works too)
  • 1/4 cup milk (whole milk preferred)
  • 1 large egg, lightly beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup whole-berry cranberry sauce
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • 12 slider buns (Hawaiian rolls recommended)
  • 4 slices provolone or white cheddar cheese, cut into quarters (optional)
  • 1/2 cup arugula or mixed greens
  • Optional: pickled red onions or crispy fried shallots

Instructions

  1. Make the panade: In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes until breadcrumbs absorb the liquid and form a thick paste.
  2. Mix the patties: Add ground turkey, beaten egg, garlic powder, onion powder, sage, salt, and pepper to the panade. Gently mix with your hands until just combined; do not overmix.
  3. Form the patties: Divide mixture into 12 equal portions. Shape each into a small patty about 2 inches wide and 1/2 inch thick. Place on a plate or sheet pan.
  4. Make the cranberry aioli: In a small bowl, whisk together cranberry sauce, mayonnaise, Dijon mustard, lemon juice, and a pinch of salt. Adjust seasoning to taste. Set aside.
  5. Cook the patties: Heat olive oil in a large skillet or griddle over medium heat. Place patties in the pan without crowding. Cook undisturbed for 3-4 minutes until edges look opaque and bottom is golden brown.
  6. Flip and finish: Flip each patty gently. If using cheese, place a piece on each patty right after flipping. Cover pan with a lid for 30 seconds to melt cheese. Cook another 3-4 minutes until internal temperature reaches 165°F.
  7. Toast the buns: Split slider buns in half. Toast cut sides in the residual oil for about 30 seconds, or under the broiler for 1 minute.
  8. Assemble the sliders: Spread a generous spoonful of cranberry aioli on the bottom half of each bun. Add a small handful of arugula, then place the cooked patty (with melted cheese) on top. Finish with the top bun. Press down gently.
  9. Serve immediately: Arrange sliders on a platter with extra aioli on the side for dipping.

Notes

Don’t skip the panade step—it keeps the turkey patties moist. For best results, let the formed patties rest at room temperature for 10 minutes before cooking. Toast the buns to prevent sogginess. The cranberry aioli can be made a day ahead for better flavor.

Nutrition

Keywords: mini turkey sliders, cranberry aioli, holiday appetizer, easy slider recipe, turkey sliders, Christmas appetizer, Thanksgiving leftovers

Find it online: https://ovenmila.com/cozy-mini-turkey-sliders-with-cranberry-aioli-easy-holiday-recipe/