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Cozy Mini Turkey Sliders with Easy Cranberry Aioli

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These cozy mini turkey sliders with cranberry aioli are a quick and easy way to capture the warm, nostalgic flavors of Thanksgiving without the fuss. Perfect for weeknight dinners, parties, or any time you crave comfort food.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean)
  • 1/2 cup (50g) plain breadcrumbs (panko works great)
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) milk (any kind works)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1/2 cup (120g) whole berry cranberry sauce
  • 1/4 cup (60g) mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • Pinch of salt
  • 12 mini slider buns (brioche buns recommended)
  • 4–6 slices provolone or white cheddar cheese, cut into quarters (optional)
  • Handful of fresh arugula or baby spinach

Instructions

  1. Make the Cranberry Aioli: In a small bowl, combine 1/2 cup whole berry cranberry sauce, 1/4 cup mayonnaise, 1 teaspoon fresh lemon juice, 1/4 teaspoon Dijon mustard, and a pinch of salt. Whisk until smooth and well combined. Set aside in the fridge.
  2. Prepare the Turkey Mixture: In a large mixing bowl, combine 1 lb ground turkey, 1/2 cup breadcrumbs, 1 beaten egg, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried sage, and 1/4 teaspoon dried thyme. Mix gently with your hands until just combined.
  3. Form the Patties: Divide the mixture into 12 equal portions. Roll each into a ball, then flatten into a small patty about 2 inches in diameter and 1/2 inch thick. Place on a plate or baking sheet lined with parchment paper.
  4. Cook the Patties: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place patties in a single layer (work in batches if needed). Cook for 3-4 minutes on the first side until a deep golden crust forms. Flip carefully and cook for another 3-4 minutes until internal temperature reaches 165°F (74°C). If adding cheese, place a piece on each patty during the last minute and cover the skillet to melt.
  5. Toast the Buns: While patties cook, split slider buns in half and toast lightly in a toaster, under the broiler, or in the skillet after wiping it out.
  6. Assemble the Sliders: Spread a generous spoonful of cranberry aioli on the bottom half of each toasted bun. Place a cooked turkey patty on top, add a small handful of arugula or spinach, and top with the other bun half.
  7. Serve Immediately: Enjoy warm with extra aioli on the side for dipping.

Notes

For best results, use 93% lean ground turkey to keep patties juicy. Avoid overmixing the meat. Toast the buns to prevent sogginess. The aioli can be made up to 2 days ahead and tastes even better the next day. Let cooked patties rest for 2-3 minutes before assembling.

Nutrition

Keywords: mini turkey sliders, cranberry aioli, Thanksgiving sliders, easy sliders, comfort food, party appetizer

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