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.