These are grilled ground turkey patties loaded with crispy bacon, a melted feta-Parmesan drizzle, and BBQ sauce, all served on toasted slider buns. The whole thing comes together in 45 minutes and makes a shareable plate that works for a crowd without much fuss. Ground turkey keeps the patties lighter than beef without sacrificing the bold flavors from the bacon and sauce.
Before you start
The most important thing with ground turkey is knowing when it’s done. Unlike beef, turkey must reach an internal temperature of 165°F (74°C) all the way through — there is no safe version of pink ground turkey. A cheap instant-read thermometer is the only reliable way to check this; cutting into the patty and guessing by color is not accurate enough. The second thing that matters is mixing. Overworking the meat makes the patties dense and tough. Combine the turkey, garlic, Worcestershire, salt, pepper, and oats with your fingers just until everything is evenly distributed, then stop.
Ingredient notes
- Oats: These act as a binder, holding moisture in the patty so it doesn’t fall apart on the grill. Use old-fashioned rolled oats or quick oats — either works. Do not use steel-cut oats; they won’t soften in time.
- Feta cheese: Buy block feta and crumble it yourself if you can. Pre-crumbled feta is drier and melts less smoothly. If feta is too sharp for your taste, swap it for cream cheese for a milder drizzle.
- BBQ sauce: Any store-bought sauce works here. A thicker sauce clings better to the patty than a thin, vinegar-heavy one.
- Slider buns: Hawaiian rolls are the most common choice and hold up well to the sauces. Standard dinner rolls also work in a pinch.
Mistakes to avoid
- Making uneven patties: Patties of different thicknesses cook at different rates. Some will hit 165°F while others are still underdone. Use a kitchen scale or just press them all to the same thickness — about half an inch — before they go on the grill.
- Skipping the oil on the grill grate: Ground turkey is leaner than beef and sticks more easily. A well-oiled grate is the difference between a clean flip and a patty that tears in half.
- Microwaving the cheese sauce on full power: High heat will cause the feta and Parmesan to seize and turn grainy instead of smooth. Stick to 50% power and stir between intervals as the recipe says — skip the garnish if you’re short on dishes, but don’t rush the cheese.
- Pressing down on the patties while they cook: It’s tempting to flatten them with a spatula, but pressing squeezes out moisture and leaves you with a dry patty. Leave them alone between flips.
- Pulling the bacon too early: Bacon started in a cold oven needs the full 17–20 minutes to get genuinely crispy. Soft, chewy bacon will slide out of the slider on the first bite.
Make-ahead notes
You can shape the raw patties up to 24 hours ahead. Stack them with a small piece of parchment between each one, cover tightly, and refrigerate. The bacon can also be cooked a day in advance and stored in an airtight container in the fridge; reheat it on a baking sheet at 375°F for about 5 minutes to crisp it back up. Cooked patties keep in the fridge for up to 3 days. Reheat them in a covered skillet over medium-low heat with a splash of water until they reach 165°F again — the microwave works but dries them out faster. The cheese sauce does not store well; it separates on reheating, so make it fresh right before serving.
Cheesy BBQ Bacon Turkey Sliders
Equipment
Ingredients
- ½ cup rolled oats - uncooked, about 45g
- 1 tablespoon dried parsley flakes
- 8 whole slider buns - such as King’s Hawaiian or brioche slider rolls
- 1 tablespoon oil - vegetable, canola, or other high-heat oil, for brushing grill grate
Instructions
Cook the bacon
- Line a rimmed baking sheet with aluminium foil.
- Spread the bacon on the foil and place the baking sheet on the centre rack of a cold oven.6 slices bacon
- Turn the oven on to 400°F / 200°C (205°C fan-forced).
- Bake for 17 to 20 minutes.
- Remove pan from oven. Transfer the bacon to a plate lined with paper towels to absorb excess grease. Set aside.6 slices bacon
Prepare and grill the sliders
- Heat a gas grill to medium-high heat (around 375–400°F / 190–200°C). If using charcoal, wait until coals are ashed over and you can hold your hand 5 inches above the grate for 4–5 seconds.
- Place the ground turkey in a large mixing bowl and add the garlic, Worcestershire sauce, salt, pepper, and oats.1 pound ground turkey (minced turkey), 3 cloves garlic, 3 tablespoons Worcestershire sauce, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 cup rolled oats
- Mix gently with fingers to combine.
- Shape the meat into 8 equal patties, about 2 inches (5cm) wide and ½ inch (1.3cm) thick. Press a small dimple into the centre of each patty with your thumb to prevent puffing on the grill.
- Once the grill is medium-hot, brush the grill grate with oil to prevent the sliders from sticking.1 tablespoon oil
- Place the sliders on the grill and cook for 4 minutes per side, or until an instant-read thermometer inserted into the centre reads 165°F / 74°C. Do not press down on the patties — this squeezes out moisture.
- For the last 1 to 2 minutes, divide buns in half and place on grill to toast.8 whole slider buns
Make the cheese drizzle and assemble
- Combine feta, Parmesan, and parsley in a microwave-safe bowl.1/2 cup feta cheese, 1/2 cup Parmesan cheese, 1 tablespoon dried parsley flakes
- Add 2 tablespoons of milk or cream to the cheese mixture. Microwave for 15 seconds at 50% power, stir, and repeat in 10-second intervals until the cheese forms a smooth, drizzleable sauce. If it remains lumpy, stir in another splash of milk.2 tablespoons milk
- Top each toasted bun with a patty, then top with a few bacon slices. Drizzle a spoonful of the melted cheese over the top, then add a spoonful of BBQ sauce.8 whole slider buns, 6 slices bacon, 1/2 cup BBQ sauce
Notes
Nutrition
FAQ
Can I cook these on a stovetop instead of a grill?
Yes — a cast-iron skillet or heavy non-stick pan over medium heat works well. Cook the patties 4–5 minutes per side and confirm they reach 165°F (74°C) with a thermometer before serving.
How do I know the turkey patties are fully cooked without a thermometer?
You really need a thermometer — ground poultry must hit 165°F and color alone is not a safe guide. A basic instant-read thermometer costs around $10 and is the single most useful tool for cooking ground meat safely.
Will the patties fall apart on the grill?
The oats in the mix act as a binder and help them hold together. Make sure the grill grate is well-oiled and let the patty cook undisturbed until it releases cleanly on its own — usually around 4 minutes — before attempting to flip.
Can I freeze the cooked patties?
Yes, cooked patties freeze well for up to 2 months. Wrap each one individually in plastic wrap, then store in a freezer bag. Thaw overnight in the fridge and reheat in a covered skillet until the internal temperature returns to 165°F.
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