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Teriyaki Turkey Sliders

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Here is a simple yet satisfying recipe that can easily turn into a full meal. I have made these using white meat turkey ground (3% fat) and was equally delicious, if you prefer that to dark meat ground.

When forming patties, it is extremely helpful to use a biscuit cutter. Mine happens to be a 3-inch metal ring, which makes perfect patties for my homemade slider buns.

If you are crazy like me, you can make your own slider buns (get the recipe HERE) or you can of course use store-bought buns. If you are watching the carb intake, this is delicious on a lettuce bun. In fact, I often prefer the lettuce version especially during the hot summer months.

The sriracha mayo is completely optional, but since these sliders don’t have cheese, it does add a nice rich and creamy component. Each bite really has everything you want in a great appetizer – a little bit of sweet, salty, sour, spicy, cold, hot, crunchy, creamy, refreshing, and meaty. This is one of the most requested recipes when I’m entertaining at home, and rightfully so.

My pairing suggestions: Dry Rose wine or Belgian white beer. But like I always say, you do you! Cheers!

 

Teriyaki Turkey Sliders
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Teriyaki Turkey Sliders

Recipe by sipandappCourse: MeatCuisine: Asian, American
Servings

8

Sliders
Total time

30

minutes

Ingredients

  • Quick Cucumber Pickles

  • 1 Mini Cucumber or 1/4-1/3 Regular size Cucumber Thinly Sliced

  • 1/4 Red Onion Thinly Sliced

  • 2 TBSP Rice Vinegar

  • 1 TBSP Maple Syrup (or 1tsp Sugar)

  • 2 pinches Salt (adjust to your taste)

  • Turkey Patties

  • 1/2 lb Ground Turkey

  • 1 Large Egg

  • 3 TBSP Plain Bread Crumbs

  • 2 TBSP Onions Finely Chopped

  • 2 TBSP Scallions Finely Chopped

  • 2 TBSP Red Bell Peppers Finely Chopped

  • 1 tsp Garlic Finely Grated

  • 2 tsp Fresh Ginger Finely Grated

  • 1 tsp Toasted Sesame Oil

  • 1/2 tsp Salt

  • Black Pepper (to your taste)

  • Oil for frying (A few TBSP or enough to thinly coat the pan)

  • Teriyaki Sauce

  • 2 TBSP Soy Sauce

  • 2 TBSP Sake

  • 2 TBSP Water

  • 1 TBSP Maple Syrup

  • 1/2 tsp Cornstarch

  • Sriracha Mayo (Optional)

  • 1/4 Mayonaise

  • 1 TBSP Sriracha Hot Sauce (Adjust amount to your taste)

  • 8 Slider Buns

Directions

  • Mix together all of the ingredients for the cucumber pickles in a bowl and let it sit in the fridge for at least 20 minutes. Set it aside. (This can be made up to one day in advance.)
  • In a separate bowl, mix together all of the ingredients for the turkey patties.
  • Divide the turkey mixture into 8 equal portions and form round patties. If you have a 3-inch metal ring or biscuit cutter, it helps to form these patties in more uniform circle shapes.
  • In a small bowl, mix together the ingredients for the Teriyaki sauce. Set aside.
  • In another small bowl, mix together mayo and sriracha and set it aside.
  • Heat a skillet on medium low heat and thinly coat the bottom with oil. Fry the turkey patties until fully cooked, about 3-4 minutes on each side. (Internal temperature should reach 165F degrees.
  • After the patties are fully cooked, take out the patties onto a clean plate while you make the teriyaki sauce. Whisk the Teriyaki sauce ingredients again (this step is important!), making sure there is no clump of the starch at the bottom of the bowl. Pour the mixture into the skillet on low heat and keep whisking until it starts to thicken and shine. Put the patties back into. the skillet and coat them with sauce.
  • Assemble the sliders as follows: bottom bun – Sriracha mayo – turkey patty – cucumber pickles – Sriracha mayo – top bun. (or however you like)

Recipe Video

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