These turkey sliders are small patties made from seasoned ground turkey — mixed with oatmeal, egg, and a pinch of cinnamon — cooked on the stovetop and served on buttered, broiled mini rolls with cheese, lettuce, tomato, and strawberry jelly. The honest reason to make them: ground turkey is cheaper than most cuts of meat, cooks in under 15 minutes, and the oatmeal trick genuinely keeps the patties from drying out.
Why this recipe works
Two things carry this recipe. First, the oatmeal. Ground turkey has very little fat compared to ground beef, which means it can turn dry and crumbly fast. Oatmeal absorbs the moisture released during cooking and holds it inside the patty instead of letting it drip away — you end up with a tender bite rather than a dry puck. Second, the egg acts as a binder, keeping the patty together so it doesn’t fall apart when you flip it. Without both of these, turkey patties at slider size — small and thin — would overcook before you even got them onto the bun. Skip the garnish if you’re planning one — not worth the extra dish when the strawberry jelly already does the flavor work a condiment needs to do.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. Store them separately from the buns — assembled sliders go soggy fast. To reheat, put the patties in a dry skillet over medium-low heat for 2 to 3 minutes per side, or microwave on a plate covered with a damp paper towel for 45 to 60 seconds. Check that the internal temperature hits 165°F (74°C) again before eating — ground poultry must reach that temperature every time it’s served, not just the first cook. For freezing, wrap individual cooked patties in plastic wrap, then bag them; they’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
What can go wrong
- Patties fall apart in the pan: The mix wasn’t combined thoroughly enough, or the pan wasn’t hot before the patties went in. Make sure the egg is fully worked through the meat, and let the pan preheat for a full minute before adding the patties — a hot surface helps them set quickly on the outside.
- Patties are dense and rubbery: Overworking the meat is the usual cause. Mix just until the ingredients come together and stop — treat it like meatloaf, not bread dough.
- Inside still pink after the outside looks done: Slider-sized patties can brown on the outside while staying undercooked inside, especially if the heat is too high. Use a meat thermometer and pull them only when the center reads 165°F (74°C). Don’t guess by color alone with ground turkey.
- Buns get soggy before serving: Broiling the buttered buns helps, but if the jelly goes on too early or the patties are too hot when assembled, steam softens everything. Assemble right before serving, and let patties rest off the heat for a minute first.
- Cinnamon flavor is too strong: A little goes a long way in a small patty. If you’re unsure, start with half the amount called for — you can always add more next time, but you can’t take it out once it’s in the mix.
Appetizing Turkey Sliders
Ingredients
1 cup oatmeal - flakes
- 8 mini rolls
- 1 cup strawberry jelly
Instructions
- Combine the first 5 ingredients in a mixing bowl, mushing well with hands.
- Form turkey mixture into small patties, flattening slightly with hands.
- Place patties, 3 to 4 at a time, in a large skillet over medium-high heat.
- Cook and flip patties until cooked through, about 5 minutes per side.
- Meanwhile, split buns in half, spreading 1 tablespoon of butter on the inside of each bun top and 1 tablespoon of jelly on the inside of the bottom.
- Place buns, inside up, on a large baking sheet.
- Broil buns for 5 minutes.
- Place cooked patties on heated buns, adding cheese and other desired toppings.
Nutrition
FAQ
How do I know when ground turkey patties are fully cooked?
Use an instant-read thermometer — the center of each patty must reach 165°F (74°C). Unlike beef, ground turkey can look brown on the outside while still being undercooked inside, so color alone is not a reliable guide.
Can I make the patties ahead of time?
Yes — shape the raw patties, layer them between sheets of parchment paper, and refrigerate for up to 24 hours before cooking. Don’t season and mix the meat too far in advance beyond that, as the texture can get sticky and tight.
What if I don’t have mini rolls?
Regular hamburger buns work — just cut each bun into halves and use them as-is, making larger sliders. Dinner rolls from a grocery bakery are the closest substitute if you want the smaller size.
Can I cook these on a grill instead of the stovetop?
You can, but be careful — small turkey patties stick easily to grill grates and can break apart. Oil the grates well and let the patties cook undisturbed for at least 3 minutes before attempting to flip.
Is there a substitute for the strawberry jelly?
Any fruit preserve with a similar sweetness works — apricot jam, grape jelly, or even a thin spread of cranberry sauce all pair well with the savory turkey. If you’d rather skip the sweet element entirely, a little Dijon mustard does the job.
More mince recipes to try
- Chicken Macadamia Sausage Rolls
- Crispy Golden Beef Tacos
- Sweet Savory Scotch Eggs
- Savory Beef Sausage Rolls
