These turkey sliders are so delicious that no one suspects they are “healthy.” This recipe makes a big batch. Store in refrigerator for a few days or flash freeze for about 30 min, then transfer to food sealer bags to have on hand when you want a quick lunch or dinner.
- 3 pounds of ground turkey 99% lean, if using 93%, then sliders are 2 points each
- 1/2 large sweet onion, finely chopped (about 1 c.)
- 1 t. butter
- 4 cloves of garlic, minced
- 1/2 c. Italian bread crumbs
- 1 t. kosher salt
- 1/2 t. ground pepper
- 1 T. Worcestershire sauce
- 1 t. hickory smoke
- 1 t. soy sauce
- 2 T. whiskey (yes really!)
- 1 egg-beaten
- olive oil spray (I like to use my Olive Oil Mister)
- If you have time, brown the onions and garlic in the butter in a non-stick skillet until brown. If not, just use the raw onions and garlic.
- In a large mixing bowl (I do this as I’m waiting for the onions and garlic to brown) combine all ingredients, except the flour. Add the browned onion and garlic mixture. Mix well with spoon or hands.
- To make them uniform in size, use a 1/4 c. dry measuring cup to scoop out the turkey mixture. Tap gently in your hand and transfer the mound to a cookie sheet with parchment paper. Do this for all turkey mounds. You should get about 24 mounds.
- Allow them to chill for about 20 minutes. Then shape gently into patties. Lightly press an indentation in the middle of each slider. This helps to prevent them from “puffing up,” when grilled. Dip them lightly in flour. This helps to form a light crust on the burger.
- Preheat the grill to medium high heat. Spray the grill (heavily) with oil from Olive Oil Sprayer so the burgers will not stick. Cook for about 5 min, then lightly spray each burger with oil before you flip them over. Carefully flip the burger and continue cooking until done (about 5 more min). It’s important to cook the burgers to at least 165 degrees. You want them done, but you don’t want the temperature much more than that or they will be dry.
- These freeze extremely well. Flash freeze first raw on a cookie sheet with parchment paper until solid (about 30 min). Then transfer to freezer seal bags. When ready to use, thaw completely in refrigerator or defrost them slowly in microwave. If they seem to sticky, lightly dust with flour before cooking.
Update – I actually now prefer to just cook the sliders all at once and then freeze them. It’s just easier to have the already done in the freezer.