The Best Turkey Burger Sliders
This really is the best recipe for turkey burgers, we’ve been using it for years and I wouldn’t make them any other way. The recipe was inspired by this Food Network Recipe. It has so many good reviews for a reason. We learned to use minced mushrooms and shallot from this recipe, it allows you to use lean turkey but not have them turn out dry and tasteless.
Our take on the recipe is a little different, we love doing sliders with these turkey burgers and trying different toppings. Ben is a mushroom and Swiss guy and my favorite is avocado, mayo and mustard. I use pre-sliced baby portobella mushrooms because it’s quicker and then it’s easy to saute the remaining mushrooms and shallot and use as a topping. I leave out the parsley just because it’s a personal preference. I don’t really like the taste and its purpose is more for color. One less step sounds good to me.
The recipe below makes 8 sliders and can be scaled if you are making these for a crowd. It’s fun to set out multiple topping options and let your guests try a variety.
The Best Turkey Burger Sliders
Ingredients
1 lb. lean ground turkey (93% lean)
1 cup sliced baby portobello mushrooms (I buy them pre-sliced to make it quicker)
1/2 medium sized shallot roughly chopped (about 1 Tbsp)
2 Tbsp olive oil
1 tsp Worcestershire sauce
1/2 tsp salt
pepper to taste
Optional toppings/serving suggestions
slider buns
Sliced avocado, mayonnaise, spicy mustard
Swiss cheese and mushroom topping made from remaining portobello mushrooms and shallot. Saute mushrooms with butter and some minced shallot.
Equipment
Grill
Grill tongs
Food processor
Digital meat thermometer
Medium cookie scoop (holds 1.5 tablespoons)
Mixing bowl
Directions
1. Coarsely chop 1/2 medium shallot (about 1 Tbsp). Add the chopped shallot and 1 cup of sliced baby portobello mushrooms to a food processor and pulse until finely chopped.
2. In a large bowl add the mushroom and shallot mixture with the remaining burger ingredients (1 lb. ground turkey, 2 Tbsp olive oil, 1 tsp Worcestershire sauce, 1/2 tsp salt and pepper to taste). Combine using your hands.
3. Shape into burgers. I use a medium sized cookie scoop and portion two scoops per burger. I roll them like meatballs in my hand and then press them into a burger. Put them on a plate, cover and refrigerate for at least 30 minutes. This should make about 8 burgers.
4. Heat grill to medium. Grill about 5 minutes per side or until temperature reads 165 degrees F.
5. Top them any way you want to!
