Turkey Sliders with Parsley Aioli
by Bianca Baker, RHN
Serves 4 people/ makes 8 sliders.
Spring is in the air and that means that we are getting ready for outdoor picnics and backyard BBQs. When the weather gets warmer, there is nothing that makes it feel more like summer than getting together with friends, sitting in the sun and eating burgers while catching up.
So, whether you are having a picnic, a BBQ or just a casual dinner party, these sliders should be on the menu! Think a good brioche bun, a flavourful turkey pattie and an aioli (a fancy mayonnaise) that is filled with herbs to keep things fresh and tasty on a warm spring day! Turkey is a great alternative to a beef burger as it grabs on to the flavourings you add to it and just becomes tastier and tastier. Just remember not to overcook it as it can become dry if you are not careful
These are quick and easy to make and if you want to skip the slider and make it into a full-blown burger, go right ahead and do that! No judgement here!
A few common questions about these sliders:
Can you freeze them?
Yes! The patties are freezer friendly. Just be sure to place parchment paper between the patties before you put them in a freezer bag to freeze them otherwise, they will stick together. They can be frozen for 2 months.
Can they be made to be gluten-free, dairy-free, egg-free etc.?
Yes! This recipe is dairy-free as there is no dairy in mayonnaise usually. Be sure to check your mayonnaise if you are concerned about this. For gluten-free, be sure to use a gluten-free bun and to make it egg-free, pick an egg-free mayonnaise for the aioli.
- 1 lb- Extra Lean Ground Turkey
- 1 1/2 tsps – Dijon Mustard
- 1 tsp- Garlic Powder
- 1/3 cup – Parsley (chopped, divided)
- 2 tbsps – Red Onion (chopped)
- 1 – Egg
- Sea Salt & Black Pepper (to taste)
- 1 tbsp – Avocado Oil
- 2 tbsps -Mayonnaise
- 1 tsp – Lemon Juice (plus zest from 1/2 lemon)
- 1/2 cup- Arugula
- 8 White Hamburger Slider Buns
- In a large bowl, combine the turkey, dijon mustard, garlic powder, 3/4 of the parsley, red onion, egg, and salt and pepper and mix well to combine. Form into patties and set aside.
- Heat a cast-iron skillet over medium heat and add the oil. Working in batches if needed, add the burgers and cook for five minutes per side or until cooked through.
- In a small bowl, stir together the mayonnaise, remaining parsley, lemon juice, and zest, and season with salt and pepper.
- Divide the arugula on the bottom of the burger buns and top with the turkey burger and aioli. Add the other bun on top. Enjoy!
Leftovers: Refrigerate the turkey patties in an airtight container for up to three days. Freeze leftover patties in between layers of parchment paper and in a zipper-lock bag for up to two months.
Serving Size: One serving equals approximately two patties and buns.
Gluten-Free: Use gluten-free slider buns.
Eggs-Free: Use egg-free mayonnaise.
Additional Toppings: Top with cheese, tomato, sliced avocado or anything else you love on a slider.
Bianca Baker is a Registered Holistic Nutritionist and offers appointments at Local Health Integrative Clinic Tuesdays, Thursdays and Saturdays. Click here to book an appointment with Bianca.