To tell you the truth, I’m originally wasn’t a big fan of ground turkey burgers. However, when you add a bunch of spices to dress it up, a thin slice of smoked gouda and top it off with my Jalapeño Cream, these Scrumptious Turkey Sliders are fabulous! I like them even better than traditional beef sliders. See what you think! 0 smart points per slider (3 pts if you pair it with a Slider Bun, 1/4 oz of gouda cheese and 1 t. Jalapeño cream). Serve it with a salad and you have a low point lunch or dinner!
Scooping out the turkey mixture: I use a 1/4 measuring cup to scoop out the turkey mixture. Then I mound it and place in refrigerator for about 20 minutes.
Chill the sliders and make an indentation:
After the sliders have chilled a bit, I shape into patties and lightly press an indentation in the middle of the slider. This helps to prevent them from “puffing” up when grilled. At this point, I either cook them on the grill or place them back on the baking sheet and flash freeze for 30 min or until firm and transfer to food sealer bags. I store them in the freezer until ready to use.
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Scrumptious Turkey Sliders - Really!
- 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.