Turkey & Veggie Sliders – Juicy, Colorful, and Easy to Love
Turkey & Veggie Sliders are weeknight-friendly, game-day approved, and genuinely satisfying. They’re small in size, but big on flavor and texture. Think juicy turkey, finely chopped veggies, melted cheese, and a soft, slightly toasted bun.
You can dress them up for a party platter or keep them simple for a quick dinner. Either way, they’re a crowd-pleaser that’s easy to customize for picky eaters or adventurous palates.
Ingredients
Method
- Prep the veggies: Grate the zucchini and carrot; finely dice the bell pepper and onion. Squeeze excess water from the zucchini with a clean towel or paper towels. This keeps the patties from turning mushy.
- Mix the patties: In a large bowl, combine ground turkey, grated veggies, onion, garlic, parsley, egg, breadcrumbs, Worcestershire, Dijon, smoked paprika, salt, and pepper. Use a fork or your hands to mix gently. Don’t overwork the meat.
- Form the sliders: Divide the mixture into 12 equal portions. Lightly oil your hands and form patties about 2.5 inches wide and 1/2 inch thick. Make a small thumbprint in the center to prevent doming.
- Chill briefly: Place patties on a tray and refrigerate for 15–20 minutes. This helps them hold shape and sear better.
- Cook on the stovetop: Heat a large skillet over medium to medium-high heat. Add a thin film of oil. Cook patties 3–4 minutes per side, until browned and cooked through to 165°F internal temperature. If adding cheese, place a slice on each patty during the last minute and cover to melt.
- Toast the buns: Split the slider buns and toast cut-side down in the same pan for 30–60 seconds, just until lightly golden.
- Assemble: Spread sauce on the buns. Add the turkey patty, then layer on greens, tomato, pickles, or onion as you like. Cap with the top bun and serve warm.
- Oven option: Place patties on a parchment-lined sheet and bake at 400°F for 12–16 minutes, flipping halfway, until they reach 165°F. Broil for 1 minute for extra browning. Add cheese in the final minute.
What Makes This Special
These sliders balance comfort food with a lighter touch. The vegetables aren’t just “hidden”; they add moisture, crunch, and natural sweetness.
You’ll get a juicy patty without relying on a lot of fat, thanks to grated zucchini and onion. The flavor base is simple, and you can tweak it with spices you already have. Best of all, they cook quickly and hold up well for meal prep.
What You’ll Need
- Ground turkey (93% lean works best for juiciness): 1.5 pounds
- Zucchini, grated and squeezed dry: 1 cup
- Red bell pepper, finely diced: 1/2 cup
- Carrot, grated: 1/2 cup
- Yellow onion, finely grated or minced: 1/3 cup
- Garlic, minced: 2 cloves
- Fresh parsley or cilantro, chopped: 2 tablespoons
- Egg: 1 large
- Breadcrumbs (panko or regular): 1/2 cup
- Worcestershire sauce: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Smoked paprika: 1 teaspoon
- Kosher salt: 1 to 1.5 teaspoons, to taste
- Black pepper: 1/2 teaspoon
- Olive oil or avocado oil: 1–2 tablespoons for cooking
- Slider buns (12): soft, brioche or whole wheat
- Cheese slices (optional): cheddar, provolone, or pepper jack
- Toppings (optional): baby spinach or lettuce, tomato slices, pickles, red onion
- Sauce (optional): mayo, Greek yogurt, mustard, or a light aioli
How to Make It
- Prep the veggies: Grate the zucchini and carrot; finely dice the bell pepper and onion.
Squeeze excess water from the zucchini with a clean towel or paper towels. This keeps the patties from turning mushy.
- Mix the patties: In a large bowl, combine ground turkey, grated veggies, onion, garlic, parsley, egg, breadcrumbs, Worcestershire, Dijon, smoked paprika, salt, and pepper. Use a fork or your hands to mix gently.
Don’t overwork the meat.
- Form the sliders: Divide the mixture into 12 equal portions. Lightly oil your hands and form patties about 2.5 inches wide and 1/2 inch thick. Make a small thumbprint in the center to prevent doming.
- Chill briefly: Place patties on a tray and refrigerate for 15–20 minutes.
This helps them hold shape and sear better.
- Cook on the stovetop: Heat a large skillet over medium to medium-high heat. Add a thin film of oil. Cook patties 3–4 minutes per side, until browned and cooked through to 165°F internal temperature.
If adding cheese, place a slice on each patty during the last minute and cover to melt.
- Toast the buns: Split the slider buns and toast cut-side down in the same pan for 30–60 seconds, just until lightly golden.
- Assemble: Spread sauce on the buns. Add the turkey patty, then layer on greens, tomato, pickles, or onion as you like. Cap with the top bun and serve warm.
- Oven option: Place patties on a parchment-lined sheet and bake at 400°F for 12–16 minutes, flipping halfway, until they reach 165°F.
Broil for 1 minute for extra browning. Add cheese in the final minute.
How to Store
- Fridge: Store cooked patties in an airtight container for up to 4 days. Keep buns and toppings separate to avoid sogginess.
- Freezer: Freeze cooked or raw patties (separated by parchment) for up to 3 months.
Thaw overnight in the fridge before reheating or cooking.
- Reheating: Warm patties in a covered skillet over low heat with a splash of water for 3–5 minutes, or microwave in short bursts. Toast buns fresh for best texture.
Health Benefits
- Lean protein: Turkey delivers high-quality protein with less saturated fat than many red meats.
- Veggie boost: Zucchini, carrot, and bell pepper add fiber, vitamins A and C, and potassium without weighing the dish down.
- Portion control: Sliders let you scale servings easily. Two or three can feel indulgent without going overboard.
- Customizable fats: Choose lower-fat cheese or skip it, use whole wheat buns, or swap in Greek yogurt-based sauces to lighten things up.
Pitfalls to Watch Out For
- Watery patties: Not squeezing the zucchini can make the mixture too wet.
Press out as much moisture as you can.
- Overmixing: This can make patties dense. Mix just until combined and handle gently.
- Dryness: Very lean turkey (99%) can dry out. Use 93% lean, or add a teaspoon of olive oil to the mix.
- Underseasoning: Veg-heavy patties need enough salt and spice.
Taste-test by cooking a small piece first and adjusting your seasoning.
- Overcooking: Turkey should hit 165°F, but don’t overshoot. Use a thermometer for accuracy.
Recipe Variations
- Mediterranean: Add chopped spinach, sun-dried tomatoes, oregano, and crumbled feta. Serve with tzatziki on toasted buns.
- Southwest: Mix in corn, jalapeño, cumin, chili powder, and cilantro.
Top with pepper jack and a smear of chipotle mayo.
- Teriyaki: Stir in grated ginger and a splash of teriyaki sauce. Finish with pineapple, green onion, and a light sesame slaw.
- Italian-style: Add basil, garlic, and parmesan to the mix. Top with provolone and a spoonful of warm marinara.
- Low-carb: Skip the buns and serve over greens or in lettuce cups with avocado and a squeeze of lime.
- Gluten-free: Use gluten-free breadcrumbs and buns, or swap breadcrumbs for ground oats or almond flour.
FAQ
Can I make the patties ahead of time?
Yes.
Form the patties and refrigerate for up to 24 hours before cooking. You can also freeze them raw and cook straight from frozen, adding a few extra minutes.
What if I don’t have breadcrumbs?
Use crushed crackers, ground oats, or almond flour. Start with slightly less than the recipe calls for and add more as needed to hold the mixture together.
How do I keep the patties from sticking?
Preheat the pan well and add a thin layer of oil.
Don’t flip too early—wait until the underside browns and releases naturally, usually after 3–4 minutes.
Can I use chicken instead of turkey?
Yes, ground chicken works similarly. Choose a blend that isn’t ultra-lean, or add a teaspoon of oil to the mix to prevent dryness.
What sauces pair well?
Try chipotle mayo, honey mustard, garlic-herb yogurt sauce, or a simple mix of mayo and Dijon. A bright slaw or quick pickle also adds great contrast.
How many sliders per person?
Plan on 2–3 per adult, depending on sides.
If serving as a party appetizer, 1–2 per person alongside other snacks is usually enough.
Can I bake the sliders instead of pan-frying?
Absolutely. Bake at 400°F for 12–16 minutes, flipping halfway. Broil briefly at the end for a bit of char, and add cheese during the final minute.
In Conclusion
Turkey & Veggie Sliders are simple, juicy, and endlessly adaptable.
They deliver big flavor and a pop of color with every bite, while staying light and family-friendly. Keep the core recipe handy, then switch up the spices and toppings to match your mood. Whether it’s a weeknight dinner or a casual get-together, these sliders always show up ready to impress.
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