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Easy Mini Turkey Sliders with Cranberry Aioli

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Juicy mini turkey sliders with a tangy-sweet cranberry aioli, perfect for parties or a quick weeknight dinner. Ready in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 lb ground turkey (93% lean)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk (whole or 2%)
  • 1/4 cup yellow onion, finely grated
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil or avocado oil
  • 1/2 cup whole-berry cranberry sauce
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Pinch of kosher salt
  • 12 slider buns (brioche or potato)
  • 1 cup arugula or baby spinach
  • Optional: Sliced sharp cheddar or provolone cheese

Instructions

  1. Make the Cranberry Aioli: In a small bowl, combine 1/2 cup cranberry sauce, 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, and a pinch of salt. Whisk until smooth. Set aside in the fridge.
  2. Prepare the Panade: In a large mixing bowl, combine 1/2 cup panko breadcrumbs and 1/4 cup milk. Stir and let sit for 2-3 minutes until a thick paste forms.
  3. Mix the Turkey Patties: To the panade, add 1 lb ground turkey, 1/4 cup grated onion, 1 minced garlic clove, 1 beaten egg, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Gently mix with your hands until just combined.
  4. Form the Sliders: Divide the mixture into 12 equal portions. Roll into balls and flatten into patties about 2 inches wide and 1/2 inch thick. Make a small indent in the center of each patty.
  5. Cook the Patties: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook patties in batches (4-6 at a time) for 3-4 minutes per side, until golden brown and internal temperature reaches 165°F. If adding cheese, place a slice on each patty during the last minute and cover to melt.
  6. Toast the Buns: Slice slider buns in half. Toast in the same skillet over medium heat, cut-side down, for about 1 minute until golden.
  7. Assemble the Sliders: Spread cranberry aioli on the bottom half of each toasted bun. Place a cooked patty on top, add a handful of arugula, and cap with the top bun.
  8. Serve Immediately: Serve warm. Secure with toothpicks if desired.

Notes

Don’t skip the panade—it keeps the turkey juicy. Keep hands wet when forming patties to prevent sticking. Use a thermometer to ensure internal temperature reaches 165°F. Patties can be made up to 24 hours in advance and stored in the fridge.

Nutrition

Keywords: turkey sliders, mini sliders, cranberry aioli, party appetizer, easy slider recipe

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