Turkey Burger BLT Sliders

Sliders can be simply described as miniature hamburgers that can be consumed in a few bites and “slide right down.” The hamburger chain, White Castle, has been producing sliders since 1921 and has added everything from beef to fish. Even eggs and bacon have made their way onto sliders for breakfast!

This slider recipe is simple and will pair great with any of your favorite burger toppings.  Add as much shallot, mushroom and garlic as you’d like or omit any of the three if they are not your preference. You can also premake the sliders and store them in the freezer. Just form the patties, place into a freezer bag and store for up to two months. Use parchment paper to separate each patty to prevent sticking and view cooking notes below. Happy cooking!

Yields 8 - 10 sliders  |   Prep 15 mins   |   Cook 10 mins   |   Ready in 25 mins

Ingredients

4 tablespoon extra virgin olive oil, Garlic Infused EVOO preferred

1 pound Ground Turkey, no less than 15% fat

6 - 8  crimini/baby bella mushrooms, chopped

1 small shallot, diced

4 cloves garlic, minced

4 tablespoon italian seasoned bread crumbs

1 egg

1 teaspoon worcestershire sauce

1 teaspoon salt

½ teaspoon pepper

Slider Buns

Cheese

Lettuce

Bacon, cooked

Tomato, sliced

Cajun Aioli Ingredients

½ cup mayo

1 tablespoon dijon mustard

4 - 5 dashes hot sauce

1 clove garlic

2 teaspoons lemon juice

Lemon zest, grated

¼ teaspoon smoked paprika

Dash of cayenne pepper

⅛ teaspoon salt

Preparing Aioli:

  1. Add all ingredients for the aioli into a bowl and mix together until well combined. Taste and add in additional salt, cayenne pepper or hot sauce to taste. Cover and refrigerate until ready to serve. 

Preparing Sliders:

  1. Begin to heat 2 tablespoons of extra virgin olive oil in a pan. Add in shallot, mushroom, garlic and a pinch of salt. Cook on medium heat for about 5 minutes until onions begin to soften. Remove from heat and add into a bowl with the ground turkey.

  2. Into the same bowl with the turkey and mushroom mixture, add in bread crumbs, egg, worcheshire, salt and pepper; mix until well combined. 

  3. Separate the mixture into balls and then press to form into patties. Set onto a plate and refrigerate until ready to cook. 

  4. Begin to heat 2 tablespoons of extra virgin olive oil over medium high heat. Move the oil around the pan to make sure the bottom is coated with oil. When the EVOO is hot, add in the patties and cook for 4 minutes. Flip the patties and cook for an additional 3 minutes, turn off heat. 

  5. Add cheese to the top of the patties and cover with a lid until melted.

Building the Sliders:

  1. Add butter or olive oil to both sides of the slider buns and place under the broiler until browned, then remove.

  2. Spoon a generous amount of aioli onto both sides of the bun, then add the slider patty. Top with bacon, lettuce, tomato or your favorite burger toppings. Serve hot and enjoy!

Cooking Notes:

  • Order of preparation: 

1. Make aioli and place in refrigerator 2. Make slider patties (Form patties ahead of time and cook when ready to serve) - For extra flavor, make aioli and patties the night before

  • Not a fan of spicy foods? Omit the hot sauce and cayenne pepper and add in black pepper instead

  • If you are unable to locate slider buns, rolls work well here too! Slice the rolls in half lengthwise, separate and you now have slider buns! 

  • Use a meat thermometer to check the doneness of your burgers. The internal temperature should read 165℉.

    Show off your WERK on social media, by using hashtag #SlightKitchenWerk

RecipesErin IsaacRecipesComment