This delicious and easy turkey slider recipe by Alton Brown is packed with savory umami flavors and comes together in no time! Juicy turkey patties infused with miso, Parmesan, and mushrooms are served on toasted buns with a creamy Greek yogurt dip. Perfect for a quick weeknight meal or casual gathering, using simple ingredients you already have!
Recipe Ingredients:
- 1 quart plain Greek yogurt
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon ground cumin or smoked paprika
- 1 teaspoon grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Turkey Sliders
- 1 tablespoon olive oil
- 2 large portobello mushrooms, stems and gills removed, finely chopped
- 1/2 teaspoon kosher salt
- 1 pound ground dark turkey meat
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon brown miso paste, at room temperature
- 12 dinner rolls, sliced
- Savory Greek Yogurt Dip
- Lettuce
- Tomato slices
How To Make Turkey Sliders?
- Prepare the Greek Yogurt Dip: In a medium bowl, mix together the Greek yogurt, parsley, mint, cumin (or smoked paprika), lemon zest, salt, and black pepper. Transfer to an airtight container and refrigerate for up to 10 days.
- Cook the Mushrooms: Heat a 10-inch (25cm) cast-iron skillet over high heat. Add the olive oil, chopped mushrooms, and salt. Sauté for about 5 minutes until the mushrooms are soft and golden. Remove from heat and let cool.
- Prepare the Turkey Mixture: In a large bowl, combine the ground turkey, Parmesan, miso paste, and cooled mushrooms using a potato masher or your hands. Divide the mixture into small balls, slightly larger than a ping-pong ball. Cover and refrigerate for at least 30 minutes.
- Cook the Patties: Return the skillet to medium heat. Flatten the turkey balls to about 6.5cm / 2.5 inches in diameter. Arrange them in the skillet without touching. Cook for 2 minutes until browned, then flip and cook for another 2 minutes. Flip again for 1 minute, then one final flip for another minute, for a total of 6 minutes of cooking time.
- Toast the Buns: Transfer the patties to a plate. Place the sliced buns, cut-side down, in the skillet. Cover and cook for about 2 minutes until lightly toasted.
- Assemble the Sliders: Spread the Savory Greek Yogurt Dip on the bottom half of each bun. Place a cooked turkey patty on top, followed by a lettuce leaf and a slice of tomato. Cover with the top half of the bun and serve immediately.
Recipe Tips:
- Use Dark Turkey Meat for Juicier Sliders : Dark turkey meat has more fat, keeping the patties moist and flavorful. Lean turkey can dry out quickly, so avoid using only white meat.
- Chop Mushrooms Very Fine : Finely chopping the mushrooms helps them blend into the meat mixture smoothly. This ensures even cooking and adds extra moisture to the sliders.
- Let the Patties Rest Before Cooking : After forming the patties, refrigerate them for at least 30 minutes. This helps them hold their shape and prevents them from falling apart when cooking.
- Flatten the Patties Thin for Even Cooking : These sliders cook quickly, so make sure to press them thin (about 2.5 inches / 6.5cm wide). This creates a nice crust while keeping the inside juicy.
- Toast the Buns in the Same Skillet : After cooking the patties, use the same pan to toast the buns. This adds extra flavor by soaking up the tasty bits left in the pan!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover turkey sliders cool to room temperature. Store the patties in an airtight container in the fridge for up to 3 days.
- Freeze: Place the cooled patties in a single layer on a baking sheet and freeze for 1 hour. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.
- Reheat: Heat a skillet over medium heat and add a small amount of oil. Cook the patties for 2-3 minutes per side until fully heated. Toast the buns in the same pan for extra flavor.
Nutrition Facts
- Calories:200 kcal
- Total Fat:10 g
- Saturated Fat:3 g
- Cholesterol:50 mg
- Sodium: 400 mg
- Potassium:250 mg
- Total Carbohydrate:15 g
- Dietary Fiber:1 g
- Sugars: 3 g
- Protein:15 g
Check out More Recipes:
Alton Brown Turkey Sliders
Description
This delicious and easy turkey slider recipe by Alton Brown is packed with savory umami flavors and comes together in no time! Juicy turkey patties infused with miso, Parmesan, and mushrooms are served on toasted buns with a creamy Greek yogurt dip. Perfect for a quick weeknight meal or casual gathering, using simple ingredients you already have!
Ingredients
Instructions
- Prepare the Greek Yogurt Dip: In a medium bowl, mix together the Greek yogurt, parsley, mint, cumin (or smoked paprika), lemon zest, salt, and black pepper. Transfer to an airtight container and refrigerate for up to 10 days.
- Cook the Mushrooms: Heat a 10-inch (25cm) cast-iron skillet over high heat. Add the olive oil, chopped mushrooms, and salt. Sauté for about 5 minutes until the mushrooms are soft and golden. Remove from heat and let cool.
- Prepare the Turkey Mixture: In a large bowl, combine the ground turkey, Parmesan, miso paste, and cooled mushrooms using a potato masher or your hands. Divide the mixture into small balls, slightly larger than a ping-pong ball. Cover and refrigerate for at least 30 minutes.
- Cook the Patties: Return the skillet to medium heat. Flatten the turkey balls to about 6.5cm / 2.5 inches in diameter. Arrange them in the skillet without touching. Cook for 2 minutes until browned, then flip and cook for another 2 minutes. Flip again for 1 minute, then one final flip for another minute, for a total of 6 minutes of cooking time.
- Toast the Buns: Transfer the patties to a plate. Place the sliced buns, cut-side down, in the skillet. Cover and cook for about 2 minutes until lightly toasted.
- Assemble the Sliders: Spread the Savory Greek Yogurt Dip on the bottom half of each bun. Place a cooked turkey patty on top, followed by a lettuce leaf and a slice of tomato. Cover with the top half of the bun and serve immediately.
Notes
- Use Dark Turkey Meat for Juicier Sliders : Dark turkey meat has more fat, keeping the patties moist and flavorful. Lean turkey can dry out quickly, so avoid using only white meat.
- Chop Mushrooms Very Fine : Finely chopping the mushrooms helps them blend into the meat mixture smoothly. This ensures even cooking and adds extra moisture to the sliders.
- Let the Patties Rest Before Cooking : After forming the patties, refrigerate them for at least 30 minutes. This helps them hold their shape and prevents them from falling apart when cooking.
- Flatten the Patties Thin for Even Cooking : These sliders cook quickly, so make sure to press them thin (about 2.5 inches / 6.5cm wide). This creates a nice crust while keeping the inside juicy.
- Toast the Buns in the Same Skillet : After cooking the patties, use the same pan to toast the buns. This adds extra flavor by soaking up the tasty bits left in the pan!
Alton Brown Turkey Sliders
