Turkey Burger Sliders

Attention, burger lovers — we’ve got a new favorite for you. These turkey burger sliders are everything you want in a mini burger: juicy, flavorful, and always a hit. Made with lean ground turkey and just a handful of pantry staples, they come together in about 15 minutes and work just as well for a casual backyard BBQ as they do for a busy weeknight dinner. Serve on Hawaiian rolls or mini brioche buns with your favorite toppings and call it done.

🍔 Dry Turkey Burgers No More!

I love burger night, but I also love switching up the proteins — and these turkey sliders are one of my favorite ways to do it.

All the fun of burger night, just a little different. They’re…

🍔 Juicy every time: A touch of mayo in the meat mixture keeps these turkey sliders moist — no dry, crumbly burgers here.
⏱️ Ready in 15 minutes: Just 5 minutes of prep and 10 minutes on the grill for a meal the whole table loves.
🧅 Totally customizable: Load them up with caramelized onions, sharp cheddar, pickles — whatever your crowd loves.
🛒 Just 5 ingredients: Ground turkey, mayo, ketchup, Worcestershire, and salt and pepper — all pantry staples.
🎉 Perfect for a crowd: Eight mini patties from one batch makes these ideal for BBQs, game day, or easy entertaining.

If you love easy ground turkey dinners, my ground turkey taco skillet is a weeknight staple worth bookmarking. The ground turkey stir-fry is another fast, flexible option when you want something a little different. Both come together quickly and use ingredients you likely already have on hand.

Ingredient Notes

You’ll need some fresh ingredients and pantry staples to bring these mini turkey burgers to the table: ground turkey (look for one with a little fat — not 99% fat-free, which tends to dry out), mayonnaise, ketchup, Worcestershire sauce, sea salt, and black pepper. For serving, grab slider buns — Hawaiian rolls, mini brioche buns, or pretzel buns all work great — plus your favorite burger toppings like cheese, red onion, lettuce, and tomato.

Print

Turkey Burger Sliders Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Emily Dingmann of myeverydaytable.com
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 8 sliders 1x
• Category: Sandwich
• Method: Grill
• Cuisine: American
• Diet: Gluten-Free

Print Recipe

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Description

These juicy turkey burger sliders come together in 15 minutes with just 5 ingredients. Perfect for backyard BBQs or easy weeknight dinners.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb. ground turkey
• 1 Tbsp. mayonnaise
• 1 Tbsp. ketchup
• 1/2 tsp. sea salt
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. black pepper
• 8 slider buns (we love brioche or traditional burger slider buns here)
• burger toppings: lettuce, tomato, fried onions, American cheese, pickle slice

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Instructions

1. In a medium bowl, mix together ground turkey, mayonnaise, ketchup, salt, Worcestershire sauce, and black pepper, just until combined, being careful to not over mix.
   
2. Divide mixture into 8 sections and shape each section into a patty shape, about 3 inches in diameter. Make an indent in the middle with fingers to help prevent meat from puffing up in the center.
   
3. Heat grill over medium high heat and grill sliders for about 3-4 minutes per side, until burgers reach an internal temperature of 165 degrees F. 
   
4. Let burgers rest for at least 5 minutes before digging in.

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Notes

Storage: Store leftover turkey burger patties in an airtight container in the refrigerator for 2–3 days. Reheat in a hot skillet or air fryer just until warmed through — don’t overcook or they’ll toughen up.

Ingredients: The mayo is non-negotiable for texture — you won’t taste it, but it makes a real difference in keeping the meat moist. Worcestershire adds depth without making these taste like anything other than a great burger.

Prep ahead: Form patties up to 24 hours ahead and store covered in the fridge. They’re also freezer-friendly — freeze raw patties on a lined sheet pan until solid, then transfer to a labeled freezer bag. Cook from frozen by adding a few extra minutes per side.

Tools: A meat thermometer is the only tool you really need here — turkey must reach 165°F internally and you can’t judge it by color alone.

About the Author

Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily

Food styling and photography by Loren Runion.

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