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Thanksgiving Turkey Sliders

Photo: Annabelle Breakey; Styling: Robyn Valarik


Total time 1 hr, 30 mins
Yield Serves 8 (makes 16)
To keep these hot, set out the buns assembly line-style and have a friend add toppings after you place the patties.


  • 4 garlic cloves, minced
  • 3 tablespoons butter
  • 3/4 pound large assorted mushrooms such as cremini and shiitake, tough stems removed, sliced
  • 1/2 yellow onion, sliced into rings
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 pounds ground turkey
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped fresh thyme leaves
  • 1 1/2 tablespoons chopped fresh sage leaves
  • 3/4 cup mayonnaise, divided
  • 16 slider rolls or soft dinner rolls, split
  • Cranberry Mustard
  • 2 cups lightly packed baby arugula leaves

Nutrition Information

  • calories 539
  • caloriesfromfat 43 %
  • protein 29 g
  • fat 26 g
  • satfat 7.4 g
  • carbohydrate 48 g
  • fiber 4.6 g
  • sodium 793 mg
  • cholesterol 99 mg

How to Make It

  1. Cook garlic in butter in a large frying pan over medium-high heat until fragrant. Stir in mushrooms and yellow onion and sauté until mushrooms are nicely browned, about 8 minutes. Season with 1/4 tsp. salt and 1/8 tsp. pepper. Set aside.

  2. Mix together remaining salt and pepper, turkey, red onion, herbs, and 1/4 cup mayonnaise in a bowl. Shape into 16 patties about 3 in. wide, pressing a dimple into middle of each (this helps them cook evenly).

  3. Heat grill to high (450° to 550°). Brown rolls on cut sides until toasted, about 1 minute. Oil cooking grates, using a wad of oiled paper towels and tongs. Cook patties until grill marks appear on both sides, turning once, 5 to 6 minutes total.

  4. Reheat mushroom mixture over high heat and assemble burgers: about 1 tbsp. cranberry mustard on bottom of each roll, then arugula, patties, and mushroom mixture. Spread tops of rolls with a little mayonnaise and set on burgers.

  5. Note: Nutritional analysis is per 2-slider serving.