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Easy Mini Turkey Sliders with Cranberry Aioli

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Juicy mini turkey sliders with a sweet-tangy cranberry aioli that come together in under 30 minutes. Perfect for busy weeknights, game day parties, or whenever you need a quick, crowd-pleasing meal.

Ingredients

Scale
  • 1 pound ground turkey (93/7 blend)
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/3 cup mayonnaise
  • 1/4 cup whole berry cranberry sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • Pinch of salt
  • 12 slider buns
  • 4 slices provolone or cheddar cheese (cut into quarters)
  • Optional: arugula, sliced red onion, or pickles

Instructions

  1. Make the cranberry aioli: In a small bowl, combine 1/3 cup mayonnaise, 1/4 cup whole berry cranberry sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, and a pinch of salt. Stir until well combined. Set aside.
  2. Prep the turkey mixture: Place 1 pound ground turkey in a large mixing bowl. Pat gently with a paper towel to remove excess moisture. Add 1/2 cup panko breadcrumbs, 1 large egg, 2 tablespoons milk, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Mix gently: Use your hands to combine everything just until incorporated. Do not overmix.
  4. Form the patties: Divide the mixture into 12 equal portions. Shape each into a small patty, about 2 inches wide and 1/2 inch thick. Press a slight indent in the center of each patty with your thumb.
  5. Heat the skillet: Place a large skillet over medium heat and add 1 tablespoon olive oil. Heat until the oil shimmers.
  6. Cook the patties: Place patties in the skillet, leaving space between each. Cook for 4-5 minutes on the first side until edges look opaque and bottom is golden brown.
  7. Flip and add cheese: Flip each patty gently. Cook for another 3-4 minutes. During the last minute, place a piece of cheese on each patty and cover the skillet with a lid to melt the cheese.
  8. Check for doneness: Internal temperature should reach 165°F. Juices should run clear with no pink in the center.
  9. Toast the buns (optional): Split slider buns and toast in the same skillet for about 30 seconds, cut-side down.
  10. Assemble the sliders: Spread cranberry aioli on the bottom half of each bun. Place a cheese-topped patty on top. Add optional toppings. Top with the other half of the bun. Serve immediately.

Notes

Don’t overwork the meat to keep patties tender. Use a thumbprint indent for even cooking. Let the pan get hot enough before adding patties. Make aioli ahead for quicker prep. Toast buns to prevent sogginess. Leftover patties can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: turkey sliders, mini sliders, cranberry aioli, easy weeknight dinner, ground turkey recipe, party appetizer, game day food

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