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Teriyaki Turkey Sliders

Teriyaki Turkey Sliders

These meaty sliders are glazed with sweet teriyaki sauce. Just slice the meat into portions and form patties.MORE+LESS-

Updated September 18, 2017

1 1/4

lb ground turkey breast

8

dinner rolls, sliced open

Optional garnishes: baby spinach, additional teriyaki glaze, pineapple

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  • 1

    Preheat the oven to 350°F. Line a baking sheet with nonstick aluminum foil. Set aside.

  • 2

    Remove the turkey from it's package by turning it out onto a cutting board. Cut the rectangle of ground turkey into 8 even pieces (one horizontal cut and four vertical cuts).

  • 3

    Gently work each piece of turkey into a patty shape, only handling and pressing as much as is necessary to shape it. Do not knead the meat. Once the patty is formed, press your thumb into the center, creating a dimple. Then, place the patty onto the prepared baking sheet. Continue until all the meat is used.

  • 4

    Season each patty with salt and pepper.

  • 5

    Slide the tray into the oven and cook for 10 minutes. Flip the burgers and then brush with teriyaki glaze, reserving the leftover portion. Cook for another 10 minutes and flip the burgers again. Brush with more glaze (this should finish it up) and then bake for another 10 minutes.

  • 6

    Serve on dinner rolls immediately. If desired, serve with a dollop of additional teriyaki glaze, a few pieces of baby spinach or slim slices of pineapple.

No nutrition information available for this recipe

More About This Recipe

  • It’s time to kiss cabin fever good-bye: Memorial Day is almost here, which means it’s time to get outside and party!Not used to playing host or hostess in the great outdoors? Don’t worry! We have all the tips and tricks you need to celebrate summer in style.Set the toneSpecial party lighting is the single best way to create a festive feel. Skip the regular floodlights on your back patio and instead string up small garland lighting, which creates a bright and fun ambiance. Small lanterns, large paper globe lanterns and votive candles also help add a glow to your party.Next, be sure guests have a comfortable place to sit and chat. Set out lounge cushions (with blankets or towels underneath if they’re not made for outdoors) and extra chairs with added side tables. If children are attending, lay out a few picnic blankets so they can flop down and enjoy the fun too.Finally, good music sets the tone for a fabulous outdoor party. Create a mix of your favorite songs or pick a theme, such as salsa music for a fiesta party. Be sure not to drown out your guests by cranking the tunes. Music should be a background addition, not the whole party (and your neighbors will thank you).DecorationsMake your party truly special with fab patio décor—but this doesn’t mean you need to invest in special gear. Easy and inexpensive decorations can turn an ordinary backyard insta-stylish. Fill tall glass vases with floating candles and brightly colored flowers. Set simple white dishes against brightly colored place mats and napkins (paper ones, if need be). Even plain old tissue paper can be used to create festive “pom-poms”: Fold sheets of paper up accordion-style and secure in the center with a thin piece of wire. Fluff out the sides, and you have a fun decoration that you can hang from simple fishing line.Fabulous foodEvery outdoor party should include great summery snacks. If you’re celebrating Memorial Day or the Fourth of July, include patriotic eats like berry parfaits (red raspberries, white whipped cream and blueberries) and cupcakes topped with sparklers (unlit—after dessert, guests can light them and jump around on the sugar high). Celebrating a birthday? Try mini birthday cakes for a twist. Or go with a whole range of “mini” eats, such as beef sliders, bite-size grilled cheese sandwiches, and milk shots served with chocolate chip cookies.Planning to grill? It’s pretty standard for an outdoor party. Include your guests by setting up a “kabob station” so they can build their own with various veggies, bite-size meats and dipping sauces. You can also get creative and grill firm cheeses (briefly!) and fruits.Sip the night awaySet up a cocktail station with ingredients for a few special cocktails to fit your occasion. But you don’t need to be the bartender: Just write out the recipes and place them in 5-by-7-inch frames and set alongside alcohol and mixers. And don’t skimp on the garnishes and fun accessories like drink stirrers or cocktail napkins. You can even order ones with your own design (search for “personalized stir sticks,” for instance) to match your party. They make a fun keepsake—though you’ll probably find quite a few in your lawn the next morning too!

50 Sliders

Downsize the main course at your next cookout: We created dozens of mini burgers and sandwiches!

Related To:

Insert and Spread 50 Sliders

From top right, clockwise: California Vegetable Sliders (No. 37), Tandoori Chicken Sliders (No. 24), Crab Cake Sliders (No. 33), Teriyaki Turkey Burger Sliders (No. 50), Bratwurst Sliders with Sauerkraut (No. 15)

From top right, clockwise: California Vegetable Sliders (No. 37), Tandoori Chicken Sliders (No. 24), Crab Cake Sliders (No. 33), Teriyaki Turkey Burger Sliders (No. 50), Bratwurst Sliders with Sauerkraut (No. 15)

Each recipe makes 12 sliders.

1. Classic Beef Form 1 1/2 pounds ground beef into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 5 minutes per side. Place on slider buns with ketchup and lettuce.

Insert and Spread 50 Sliders

Bacon Cheeseburger Sliders (No. 2)

Bacon Cheeseburger Sliders (No. 2)

2. Bacon Cheeseburger Make Classic Beef Sliders (No. 1) top each patty with a slice of cheddar during the last minute of cooking. Place on slider buns with ketchup, mayonnaise, pickles and bacon.

3. Tex-Mex Burger Make Classic Beef Sliders (No. 1), mixing 1 cup shredded pepper jack into the beef. Place on slider buns with guacamole, pico de gallo and hot sauce.

4. Blue Cheese Burger Mix 6 tablespoons softened butter with 1/3 cup crumbled blue cheese. Make Classic Beef Sliders (No. 1). Place on slider buns with the blue cheese butter top each with a fried onion ring.

5. Pimiento Cheeseburger Pulse 1/2 cup shredded cheddar in a food processor with 2 ounces cream cheese, 2 tablespoons each mayonnaise and pimientos and 1 tablespoon pickled jalapeños. Make Classic Beef Sliders (No. 1). Place on slider buns with the pimiento cheese.

6. Meatball Parmesan Mix 1 pound meatloaf mix (ground beef, pork and veal) with 1/2 cup grated parmesan, 1/4 cup each breadcrumbs, chopped parsley and milk, 1 lightly beaten egg, 1 teaspoon kosher salt and a few grinds of pepper. Form into 1 1/2-inch meatballs (about 12). Bake at 425 degrees F until cooked through, 13 to 15 minutes. Toss with 1 cup warm marinara sauce. Place each meatball on a slider bun bottom and top with shredded mozzarella and parmesan broil until melted, then add the bun tops.

7. Roasted Caprese Toss 2 pints cherry tomatoes with 1/4 cup olive oil and 4 smashed garlic cloves on a rimmed baking sheet season with salt and pepper. Roast at 475 degrees F until lightly browned, about 20 minutes let cool. Place on slider buns with sliced fresh mozzarella and fresh basil.

8. Fried Eggplant Caprese Slice 2 small eggplants into 1/2-inch-thick rounds (12 rounds total) sprinkle generously with salt and let sit 30 minutes. Pat dry, then dredge each slice in flour, dip in 3 beaten eggs, then coat with breadcrumbs. Working in batches, fry in 375 degrees F vegetable oil, turning, until browned, 2 minutes drain. Season with salt. Make Roasted Caprese Sliders (No. 7), adding a slice of fried eggplant to each.

Insert and Spread 50 Sliders

Sausage and Peppers Sliders (No. 9)

Sausage and Peppers Sliders (No. 9)

9. Sausage and Peppers Form 1 pound bulk hot Italian sausage into 2-inch patties (about 12). Cook in an oiled nonstick skillet over medium-high heat until browned, about 3 1/2 minutes per side, topping each with 1/2 slice provolone during the last minute of cooking. Place on slider buns with jarred fried peppers.

10. Sloppy Joe Brown 1 pound ground beef in vegetable oil in a large skillet over medium heat with 1 chopped onion, 1 chopped red bell pepper, 2 tablespoons chili powder and 1/2 teaspoon garlic powder, about 6 minutes. Add 1/2 cup each water, ketchup and chili sauce (such as Heinz). Simmer until thickened, 5 minutes. Season with salt and pepper. Serve on potato slider buns.

11. Pizza Sloppy Joe Make Sloppy Joe Sliders (No. 10), using bulk sweet Italian sausage instead of beef omit the chili powder and add 1 teaspoon dried oregano. Replace the ketchup with 1 cup marinara sauce omit the chili sauce. Serve on slider buns with shredded mozzarella.

12. Cheesesteak Season 1 pound chopped sandwich steak with salt, pepper and 1/2 teaspoon garlic powder. Brown in vegetable oil in a large skillet over high heat until just cooked through, 3 to 4 minutes remove. Add 1 sliced onion and 1/2 each sliced red and green bell pepper to the skillet cook over medium-high heat until tender, 7 minutes. Stir in the steak and 1 cup processed cheese spread. Place on slider buns with more cheese spread.

13. French Dip Sauté 1 sliced large onion in butter in a large skillet over medium-low heat until deep golden, about 35 minutes remove. Add two 10.5-ounce cans beef consommé and 1/4 cup dry sherry to the skillet and simmer 5 minutes. Add 1 1/4 pounds deli-sliced roast beef and heat through. Remove the roast beef from the jus and pile on slider buns with the onion season with salt and pepper. Serve with the jus for dipping.

14. Falafel Pulse 1 cup each fresh cilantro and parsley in a food processor with 1/2 cup chopped onion, 2 garlic cloves, 1 teaspoon ground cumin and 1/2 teaspoon kosher salt until finely chopped. Add one 15-ounce can chickpeas (drained and rinsed) and pulse until chunky. Remove and stir in 1/2 cup panko and 1 lightly beaten egg. Refrigerate 20 minutes. Form the mixture into small balls (about 12). Deep-fry in 350 degrees F vegetable oil until browned and warmed through, about 6 minutes. Place each falafel in mini pita bread with shredded lettuce, sliced tomatoes and a drizzle each of tahini and lemon juice.

15. Bratwurst with Sauerkraut Brown 12 ounces sliced cooked bratwurst in olive oil in a skillet over medium heat, about 1 minute per side. Toast 12 split mini pretzel buns, then sprinkle the cut sides with 2 cups shredded dill havarti. Bake at 350 degrees F until melted, 1 minute. Place the bratwurst on the buns with grainy mustard and warm sauerkraut.

16. Reuben Spread Russian dressing on split slider buns and fill with deli-sliced pastrami, sauerkraut and shredded Swiss cheese. Bake at 350 degrees F until the pastrami is heated through and the cheese melts, about 10 minutes.

17. Greek Lamb Burger Mix 1 1/2 pounds ground lamb with 1/2 teaspoon pumpkin pie spice form into 3-inch patties (about 12) and season with salt. Cook in an oiled skillet over medium-high heat, 3 to 5 minutes per side. Place in mini pita bread with tzatziki, crumbled feta and chopped tomatoes.

18. Spanish Lamb Season 1 1/4 pounds boneless lamb sirloin roast with salt, pepper and 1 teaspoon each smoked paprika and ground cumin. Brown in vegetable oil in a medium ovenproof skillet over medium heat, turning, about 2 minutes. Transfer to the oven and roast at 400 degrees F until a thermometer inserted into the thickest part registers 135 degrees F, about 25 minutes. Let rest 10 minutes, then thinly slice. Mix 1/2 cup mayonnaise with 1/4 cup chopped green olives. Place the lamb on slider buns with the olive mayonnaise, sliced roasted red peppers, baby arugula and shaved manchego.

19. Cuban Rub a 1-pound pork tenderloin all over with 1 tablespoon kosher salt mixed with 1 1/2 teaspoons each garlic powder and dried oregano. Grill over medium heat, turning, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Let rest 10 minutes, then thinly slice. Arrange the pork on slider buns with mustard, deli-sliced ham, Swiss cheese and pickles. Press firmly between 2 baking sheets and bake at 350 degrees F until the cheese melts, 4 minutes.

20. Porchetta Rub a 1-pound pork tenderloin all over with 1 tablespoon kosher salt mixed with 1 tablespoon ground fennel and 1/4 teaspoon pepper. Grill over medium heat, turning, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Let rest 10 minutes, then thinly slice. Mix 3/4 cup mayonnaise with 2 grated garlic cloves and 1 tablespoon each lemon juice and minced rosemary. Place the pork on slider buns with the garlic mayonnaise and arugula.

21. Barbecue Pork Rub a 1-pound pork tenderloin all over with 3 tablespoons barbecue seasoning. Grill over medium heat, turning, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Let rest 10 minutes, then thinly slice. Toss 1/4 head thinly sliced cabbage with 1/4 cup each barbecue sauce and cider vinegar season with salt and pepper. Place the pork on slider buns with more barbecue sauce, pickles and the coleslaw.

22. Barbecue Chicken Meatball Mix 1 pound ground chicken with 1/2 cup shredded cheddar, 1/4 cup each breadcrumbs, chopped parsley and milk, 1 egg, 1 teaspoon kosher salt and a few grinds of pepper. Form into 1 1/2-inch meatballs (about 12). Bake at 425 degrees F until cooked through, 13 to 15 minutes. Warm 3/4 cup barbecue sauce with 1/4 cup water toss with the meatballs. Place each meatball on a slider bun bottom and top with shredded cheddar broil until melted. Add the bun tops.

23. Jerk Chicken Burger Mix 1 1/2 pounds ground chicken with 2 teaspoons jerk seasoning form into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 3 1/2 minutes per side. Place on slider buns with spicy mayonnaise, coleslaw and sliced mangoes.

24. Tandoori Chicken Pound 2 skinless, boneless chicken breasts (1 1/2 pounds) until 1/2 inch thick marinate in a mix of 1/4 cup each plain yogurt and tandoori paste, 3 hours. Remove the chicken from the marinade and grill over medium-high heat, turning once, 8 to 10 minutes slice. Toss 1 bunch trimmed scallions with olive oil and season with salt grill, turning once, 1 to 2 minutes. Place the chicken and scallions on slider buns with plain yogurt and fresh cilantro and mint.

25. Fried Chicken Quarter 3 skinless, boneless chicken thighs (about 1 pound) marinate in 2 1/2 cups buttermilk, 1 hour. Combine 1 1/2 cups flour with 1 1/2 teaspoons each baking powder, paprika, onion powder and kosher salt. Remove the chicken from the marinade and dredge in the flour mixture. Working in batches, deep-fry the chicken in 360 degrees F vegetable oil until browned and cooked through, 5 to 6 minutes. Place on toasted and buttered mini biscuits with bread-and-butter pickles.

26. Buffalo Chicken Fry the chicken for Fried Chicken Sliders (No. 25) toss with 1/4 cup Buffalo hot sauce and 2 tablespoons melted butter. Place on slider buns with blue cheese dressing, shredded carrots and sliced celery.

27. Thai Chicken Mix 1 1/2 pounds ground chicken with 1 tablespoon each fish sauce, brown sugar, grated peeled ginger and grated garlic and 1/2 teaspoon each ground turmeric and lime zest form into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 3 1/2 minutes per side. Place on slider buns with peanut sauce and lettuce. Serve with lime wedges.

28. Chipotle Pulled Chicken Sauté 1 sliced onion in vegetable oil in a medium saucepan over high heat until softened, 5 minutes. Add one 8-ounce jar taco sauce and 1/2 to 1 chopped chipotle in adobo plus 2 tablespoons adobo sauce and bring to a simmer. Add 2 cups shredded rotisserie chicken (skin removed). Cook, stirring, until heated through, 2 minutes. Serve on slider buns with coleslaw.

29. Cheesy Tuna Heat 1/4 cup milk in a saucepan over medium heat until steaming. Whisk in 3/4 cup each cubed processed cheese and shredded cheddar until smooth. Stir in two 5-ounce cans solid white tuna (drained and flaked), 2 sliced scallions, 1 diced plum tomato and 2 tablespoons chopped dill. Serve on slider buns.

30. Italian Tuna Salad Toss two 5-ounce cans oil-packed Italian tuna (drained) with 1 cup minced drained giardiniera plus 2 tablespoons brine, 1/2 cup chopped fennel plus 2 tablespoons chopped fronds, 1/2 minced red onion and 1/4 cup olive oil season with salt and pepper. Serve on slider buns with sliced tomatoes and arugula drizzle with olive oil.

31. Lobster Roll Toss 2 cups chopped cooked lobster meat with 1/2 cup minced celery, 1/4 cup mayonnaise and 2 tablespoons each lemon juice, chopped chives and celery leaves. Refrigerate 1 hour. Toast 6 top-split hot dog buns, then brush with melted butter. Cut in half and fill with the lobster salad.

32. Shrimp Po’Boy Toss 1 1/4 pounds large shrimp (peeled and deveined) with 6 tablespoons melted butter, 1 tablespoon Old Bay and 2 minced garlic cloves. Brown in a large skillet over high heat, 2 to 3 minutes roughly chop. Mix 2/3 cup mayonnaise with 1/4 cup each chopped celery, shallots and basil, and 2 tablespoons lemon juice. Place the shrimp on slider buns with the herb mayonnaise and lettuce.

33. Crab Cake Toss 1 pound lump crabmeat (picked over) with 3/4 cup panko, 1/4 cup mayonnaise, 1 lightly beaten egg, 2 chopped scallions, 1 tablespoon each Dijon mustard and chopped dill, 1 teaspoon Old Bay and 1/2 teaspoon kosher salt. Form into 2-inch patties (about 12), then dredge in panko. Cook in an oiled skillet until golden, 2 to 3 minutes per side. Place on potato slider buns with tartar sauce, sliced tomatoes and lettuce leaves.

34. Turkey Club Toast and quarter 9 slices white sandwich bread. Mix 1/2 cup mayonnaise with the zest and juice of 1/2 lime spread on the toast. Top 12 pieces of the toast with deli-sliced turkey, bacon and sliced tomatoes, then another piece of toast (mayonnaise-side up). Top with more turkey, sliced avocados and lettuce. Add the remaining toast secure with toothpicks.

35. Green Goddess Turkey Burger Mix 1 1/2 pounds ground turkey with 1 tablespoon Dijon mustard form into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, about 3 minutes per side. Puree 1/2 cup mayonnaise in a blender with 1/4 cup sour cream, 2 tablespoons each chopped parsley, chives and tarragon, 1 tablespoon each capers and lemon juice, 2 anchovies and 1 garlic clove. Place the burgers on slider buns with the green goddess sauce, sliced cucumbers and watercress.

36. Mushroom-Swiss Turkey Burger Mix 1 1/2 pounds ground turkey with 1 tablespoon Worcestershire sauce. Form into 3-inch patties (about 12) season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 minutes per side, topping each with a slice of Swiss cheese during the last minute of cooking. Sauté 8 ounces sliced mushrooms and 1 sliced onion in butter in a skillet until browned, 8 minutes season with salt and pepper. Place the burgers on slider buns with Dijon mustard and the mushrooms.

37. California Vegetable Hollow out the bottoms of 12 mini multigrain rolls drizzle with olive oil and spread with cream cheese. Fill with shredded carrots, sliced bell peppers, tomatoes, cucumbers and avocados, shredded lettuce and alfalfa sprouts drizzle with lemon juice. Season with salt and pepper.

38. Greek Vegetable Hollow out the bottoms of 12 mini multigrain rolls drizzle with olive oil and spread with olive tapenade hummus. Fill with sliced red bell peppers, tomatoes and cucumbers, fresh parsley and crumbled feta season with pepper.

39. Bean Burger Mash two 15-ounce cans pinto beans (drained and rinsed) with a fork until chunky. Stir in 2 lightly beaten eggs, 1/2 cup breadcrumbs, 2 tablespoons grainy mustard and 1 teaspoon each smoked paprika, ground cumin and kosher salt. Form into 2-inch patties (about 12), then dredge in breadcrumbs. Cook in an oiled nonstick skillet over medium heat until crisp and heated through, 2 1/2 to 3 minutes per side, topping each with a slice of muenster during the last minute of cooking. Place on slider buns with spicy mayonnaise, lettuce and sliced tomatoes.

40. Spanish Tortilla Cook 12 ounces thinly sliced Yukon Gold potatoes and 1 sliced small onion in 1/3 cup olive oil in a nonstick ovenproof skillet over medium-low heat, covered, until tender, about 30 minutes. Lightly beat 8 eggs in a large bowl season with salt and pepper. Pour the eggs into the skillet and gently stir into the potatoes. Cook until the bottom is set, 5 minutes. Transfer to the oven and bake at 400 degrees F until set, 10 to 15 minutes. Let cool. Cut into 2-inch squares and place on slider buns with garlic mayonnaise and sliced piquillo peppers.

41. Bacon, Egg and Cheese Lightly beat 6 eggs with 1/4 cup milk and 1/2 teaspoon kosher salt. Melt 1 tablespoon butter in a medium ovenproof skillet over medium heat. Add the eggs and cook, undisturbed, until just set, 3 to 4 minutes. Top with sliced cheddar broil until melted. Cut the eggs into 2-inch squares place on buttered toasted mini bagels with bacon.

42. Bacon, Egg and Cheese Waffle Mix 2 tablespoons each warm melted butter and maple syrup brush on 24 toasted mini waffles. Make Bacon, Egg and Cheese Sliders (No. 41) serve on the waffles instead of bagels.

43. Sausage Biscuit Melt 3 tablespoons butter with 1/4 teaspoon jerk seasoning in a small saucepan over medium heat. Add 1/4 cup flour and whisk until bubbling, 2 minutes. Add 1 1/2 cups whole milk and simmer, whisking, until thick, 3 minutes. Season with hot sauce and salt. Place cooked breakfast sausage patties on toasted mini biscuits with the gravy.

44. Smoked Salmon Mini Bagel Spread scallion cream cheese on split toasted mini everything bagels. Fill with sliced smoked salmon, red onion, tomatoes and cucumbers, and capers drizzle with lemon juice.

45. Strawberry Baked Brie Mix 2 cups sliced strawberries with 2 teaspoons each sugar, balsamic vinegar and chopped thyme let stand 30 minutes. Put a slice of brie on slider bun bottoms bake at 350 degrees F until heated through, 2 minutes. Top with the strawberries and bun tops.

46. Meatloaf Cut six 1-inch-thick slices warm meatloaf in half. Place on slider buns with mayonnaise and bread-and-butter pickles.

47. Fried Oyster Lightly beat 1 egg with 1⁄4 cup buttermilk and 2 teaspoons hot sauce add 12 shucked oysters and let soak 30 minutes. Combine 1⁄2 cup each cornmeal and cornstarch with 1 teaspoon each Old Bay and kosher salt. Remove the oysters from the buttermilk and dredge in the cornmeal mixture. Deep-fry in 365 degrees F vegetable oil until golden, 3 to 4 minutes. Place on slider buns with mayonnaise and jarred corn relish.

48. Asian Bacon Microwave 1⁄3 cup brown sugar with 1 tablespoon Sriracha, 1 minute stir until smooth. Divide 12 thick-cut bacon slices between 2 racks set on rimmed baking sheets bake at 375 degrees F, 15 minutes. Brush with the Sriracha mixture and sprinkle with 1 teaspoon Chinese five-spice powder. Bake until browned and crisp, 20 to 25 minutes. Place on warmed slider buns with mayonnaise, hoisin sauce, Sriracha, cilantro and sliced cucumbers.

49. Sweet Potato BLT Trim the ends of 3 sweet potatoes and slice into 1/2-inch-thick rounds (24 total) toss with 1 tablespoon vegetable oil and season with salt and pepper. Roast on a baking sheet at 425 degrees F until tender, 20 minutes let cool. Sandwich with mayonnaise, bacon, lettuce and sliced tomatoes.


What to Make With Ground Pork

So in my opinion ground pork has a GREAT texture. Something different than beef or chicken and I find it lends itself really well to Asian flavors. So garlic, soy sauce, hoisin sauce. It can handle salty and sweet very well!

Some of my favorite ground pork recipes are include this Easy Egg Roll bowl and also Pork and Shrimp Meatballs.

And obviously these Teriyaki Pork Sliders! These are savory and sweet and I've topped it off with a cool cabbage and kale slaw.


Hawaiian Teriyaki Turkey Burger Sliders

I hope your holiday weekend will be full of fireworks, festivities, good food, friends, family, and perhaps also these Hawaiian Teriyaki Turkey Burger Sliders!

As someone who doesn’t really eat red meat, I love turkey and I am always looking for new recipes, especially for grilling. Turkey burgers are one of my absolute favorites.

A lot of times, people won’t even attempt to make turkey burgers because they’re known to get pretty dry. This doesn’t have to be the case. I always use a mixture of 50% ground turkey thigh and 50% ground turkey breast whenever I make anything turkey (chili, tacos, burgers, meatballs). A little fat is the key to a moist burger, and this burger is very moist, thanks to the turkey thigh, sesame oil, olive oil-cooked shallot and garlic, and teriyaki.

I’ve teamed up with The National Turkey Federation again to #TryTurkey and bring you some great recipes and inspiration! The NTF is a non-profit national trade association, based in Washington, D.C., that advocates for responsibly raised turkeys and raises awareness about the health benefits of turkey.

And the health benefits are a-plenty!

The summer is a great time to grill up a lean turkey burger or enjoy an outdoor meal with some Thai Turkey Lettuce Wraps with Peanut Sauce.

This time of year always reminds me of Hawaii. My dad was stationed with the Army in Oahu, so I’ve been lucky enough to have the opportunity to visit Hawaii several times in the past few years. But now, he’s stationed in Washington, and he’s ruined my travel plans! (Just kidding. Sort of.) So instead of going to Hawaii this summer, I’m bringing Hawaii to me.

These burgers remind me so much of Oahu and the type of combination you’d find at one of the island’s best burger joints.

The patty is made from ground turkey, shallot, garlic, freshly grated ginger, sesame oil, and teriyaki sauce. You can make your own teriyaki sauce or you can buy a quality bottled brand. I used Whole Food’s Organic 365 brand. Then, the patties are topped with grilled pineapple and an easy, mayo-free slaw made just a little spicy from jalapeno. You can use cheese, but you don’t have to—they taste great without it!

And, of course, they’re served on a sweet Hawaiian roll. How could you not?

I made these slider versions because—I’m not even gonna lie, I just think they’re cuter—but regular-sized patties would do just fine.

Make these for your next BBQ or party, and you’ll feel as if you’ve suddenly entered a luau. Aloha.

I hope that you’ve enjoyed these Hawaiian Teriyaki Turkey Burger Sliders! Looking for more healthy tips, tricks, and recipes when it comes to turkey? Visit The National Turkey Federation’s Facebook and Twitter pages to stay in-the-know!


  • 1 Cup finely chopped mango
  • ¾ Cup mayonnaise
  • ⅓ Cup teriyaki sauce
  • 2 Teaspoons ground ginger, such as Watkins™
  • 1 can refrigerated buttermilk biscuits (10 biscuits), such as Pillsbury™ Grands!™ Jr. Golden Layers™
  • 1 Pound ground pork
  • 2 small avocados, pitted, peeled, and thinly sliced

Preheat the oven to 400 degrees F.

In a food processor or blender, place ⅔ cup of the mango, the mayonnaise, 1 tablespoon of the teriyaki sauce, 1 teaspoon of the ginger, ½ teaspoon kosher salt and ¼ teaspoon pepper. Cover, and then process until smooth. Pour into a small bowl cover and refrigerate.

Bake the biscuits as directed on the can.

Meanwhile, in a medium bowl, mix the pork, the remaining ⅓ cup mango, 2 tablespoons of the teriyaki sauce, remaining 1 teaspoon ginger, ½ teaspoon kosher salt, and ¼ teaspoon pepper until just combined. Shape mixture into 10 patties, about ½ inch thick. Heat a 12-inch nonstick skillet over medium-high heat cook the patties in skillet 6 to 9 minutes, turning once, until a meat thermometer inserted in the center of patties reads 160 degrees F. Brush the patties with remaining teriyaki sauce. Split the biscuits spread 1 teaspoon of the mango mayonnaise on the split sides of each biscuit. Fill the biscuits with the patties and some avocado. Serve with remaining mango mayonnaise.


Grilled Teriyaki Burger Sliders with Pineapple

As if these cilantro burger sliders aren’t delicious enough on their own, they’re also made with grilled pineapple, melted Swiss cheese and served with homemade teriyaki sauce.

These juicy burgers make a wonderful appetizer as well as a main dish.

But napkins may be required.

When I go to events where appetizers are served, I’m so glad when there are sliders or other heavy appetizers because so often I don’t have the time to grab lunch or dinner before heading over to the gathering.

And feel free to customize these sliders to your liking.

Adding sliced tomatoes, fresh spinach leaves, lettuce and mayonnaise are delicious options.

Let’s check out the ingredients.

For the Teriyaki Sauce – garlic, pineapple juice (from the can of sliced pineapple), Hoisin sauce, soy sauce, rice vinegar, and honey

For the Sliders – ground beef, cilantro, green onion, garlic, red pepper flakes, salt, Swiss cheese, slider buns (or small rolls), and teriyaki sauce

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Teriyaki Sauce:

To a medium size pot, add chopped garlic,

all of the pineapple juice from an 8 ounce can of sliced pineapple.

Add the honey and stir all ingredients together.

Cook the sauce on low to medium heat until it starts to thicken (about 15 to 20 minutes).

Stir the sauce as its cooking.

Once the sauce starts to thicken, remove the pan from the heat and set aside.

For the Cilantro Burger:

Heat the barbecue grill on medium heat.

In a medium size bowl add ground beef,

…and make 4 small thick patties.

When the grill is medium-hot add the burgers on the grill and cook for about 4 to 5 minutes on each side (or longer if more well done burgers are preferred).

For the last minute of cooking time, place a slice of Swiss cheese on top of each burger.

Transfer the burgers from the grill onto a plate, cover with foil and set aside (use a long enough piece of foil so it can be lifted high enough where it doesn’t touch the cheese).

For the Sliders:

For the Pineapple Slices – While the burgers are cooking, add slices of pineapple to the grill.

As soon as grill marks show on the bottom side of the pineapple slices (about 2 to 3 minutes), turn them over.

Then as soon as there are grill marks on the other side, remove the pineapple from the grill onto a plate and set aside.

For the Buns – Slice the buns in half from side to side and lay them out with the cut sides facing up.

Drizzle teriyaki sauce on the sides that are facing up.

Then add a slice of grilled pineapple and a cilantro burger to each bottom side of the bun.

drizzle more teriyaki sauce on top of the burger.

Cover the slider with the top sides of the bun and serve warm.

The sliders can also be made with…

…additional condiments if preferred.

Sliced tomatoes, fresh spinach leaves, lettuce and mayonnaise are delicious options.

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Teriyaki Sliders

We went on vacation this Summer with my parents several years ago. While we were there, I was looking at an issue of Family Circle that my mom brought with her. The issue had a bunch a recipes I wanted to try and this recipe for teriyaki sliders happen to be one of them. However, we made it a little bit ago. We liked it but for me it was still in need of some more flavor.

When I first made these, I went to get my picture off the memory card for my camera in order to post the recipe. It wasn’t there. There were actually several items that I took pictures of that just could not be found on the memory card. So, I had to make the sliders again to get a picture. This time I made a few alterations and they turned out much better.

The patty is made from ground pork and has a texture like sausage. My family does not like mushrooms and they had no idea there was mushrooms in the patty. I didn’t change anything with that.

The original recipe had you make a sauce using mayo, sugar, and some teriyaki sauce. This sauce really lacked flavor for me and really didn’t add anything at all to the sliders. So, I added grilled pineapple and some honey teriyaki bbq sauce along with some mayo spread on the roll. So much better! Also, I made mine on the grill.


Mini Moroccan Spiced Turkey Meatballs

Delicious little meatballs made with Moroccan Spices and apricot.

Keyword Meatballs, Moroccan Spiced, Turkey, Turkey Meatballs

Chef’s Notes Chef Ben Kelly

Ingredients

  • 1 lb Ground Turkey
  • 8 Dried Apricots
  • 1 tsp Ground Cumin
  • 1 tsp Ground Ginger
  • 1 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Cayenne
  • 1/2 tsp Allspice
  • 1/4 tsp Ground Cloves
  • 2 Cloves Garlic, minced
  • 2 tbsp Bread Crumbs

Instructions

Combine all ingredients in a medium-sized mixing bowl and mix well.

Divide the meatball mixture into 24 pieces and roll into balls.

Heat a skillet over medium heat.

Add 1-2 tsp of grapeseed oil, then add in the meatballs.

Sear the meatballs on all sides and continue to cook until cooked through.

Spear the meatballs with a toothpick and serve with yogurt and a squeeze of lemon.


Turkey burger recipes - 3 recipes

These turkey burgers are light, delicious, and guilt free! Who says you can't have your burger and eat them too!

  • 1 cup old-fashioned oats
  • 3/4 cup chopped onion
  • 3/4 cup finely chopped sweet red or green pepper
  • 1/2 cup shredded zucchini
  • 1/4 cup ketchup
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt, optional
  • 1 pound ground turkey
  • 6 whole wheat hamburger buns, split and toasted

Burger Sliders (or Mini Man Burgers)

By Foodiewife, A Feast for the Eyes

These burger sliders are a fun party dish, or just a quick and easy meal for Super Bowls or "at home" Happy Hours


Sliders

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These chicken nugget sliders are just plain cute. The perfect size for nibbling on. Instead of mayo and ketchup, try your favorite nugget dipping sauce.

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Watch the video: The Best Teriyaki Burger. SAM THE COOKING GUY 4K (October 2021).