It’s game day season and I’ve always been known to serve sliders for game day. I love how easy they are, portable they are, and how you can make a meal or snack out of a good slider. These Pesto Turkey Sliders are something a little different than normal, but so tender and juicy and flavorful, they will be an immediate hit with your crew.
Instead of just making a plain old slider patty and serving it with pesto, I like to mix in some pesto to the turkey meat to keep it juicy and flavorful. It’s an awesome way to season the meat and very easy to do.
Let’s dig into some great sliders!
Not a turkey fan? Try these Bahn Mi Sliders or these easy Roast Beef Sliders!
Best turkey to use for sliders
You can use any sort of ground turkey for these sliders, but honestly if you can find a ground turkey with a little fat mixed in, it’s better as it keeps the patties juicy. Many brands of ground turkey are very lean, but some have 10% fat so if you can find that, grab it. Otherwise, you can use any ground turkey.
Ingredients for these sliders
The ingredients for these pesto turkey sliders is very straightforward. Here’s the list!
- Turkey – As discussed, any ground turkey is great.
- Pesto – You could make homemade pesto, but for something like this store-bought pesto is just as good.
- Spices – I like dried onion, red pepper flakes, salt and pepper. Don’t overcomplicate it.
- Breadcrumbs – These are a great binder, and no egg is needed for these, but don’t add too much or it’ll dry out the patties.
- Buns – Slider buns are a must obviously. I like brioche or potato slider rolls.
- Mayonnaise – Might sound weird, but a tiny amount of mayo on the bun helps out.
- Mozzarella cheese – Melty and delicious!
- Marinara sauce – A little goes a long way and gives some acidity to the sliders.
- Fresh Basil – Pretty garnish and a fresh herb kick.
Baking the turkey sliders
The easiest way to make these is to bake the sliders which works great because they are so thin and won’t dry out. Divide your mixture into 12 even patties and place them on a baking sheet. Bake them at a hot 450˚F for best results.
They will need 12-15 minutes to finish baking.
Finishing these Pesto Turkey Sliders
There’s a two step process to finishing these sliders. First, the buns. Cut them in half and then toast them in the oven for a few minutes. When they come out smear them with a little mayo and add fresh basil (don’t bake the basil).
Meanwhile, when your turkey patties are done, top each one with some marinara and a handful of grated cheese. Return them to the oven for a minute to melt the cheese.
Then stick everything together and you are in business!
What to serve with turkey sliders
These are great on their own, but would also be good with a hearty side salad like this broccoli crunch salad or my pesto quinoa salad!
Substitutions
Lots of substitution options available here!
- Sub ground chicken or pork if you don’t like turkey.
- Use a different cheese – gouda or pepper jack would be nice.
- Make it spicy with a harissa spread instead of marinara.
Leftovers
These Pesto Turkey Sliders are best eaten right away, but if you are planning for leftovers it’s best to store the turkey patties separately and then make fresh sliders when you need one. The finished, composed slider doesn’t keep well.
Pesto Turkey Sliders
Equipment
- 1 large baking sheet
Ingredients
Turkey Slider Mixture:
- 1 pound ground turkey
- ¼ cup pesto, store-bought is fine
- ¼ cup Italian Breadcrumbs
- 1 teaspoon dried onion
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Slider Basics:
- 12 slider buns, potato or brioche is best
- ¼ cup mayonnaise, divided
- 4 ounces mozzarella cheese, grated
- ¼ cup marinara sauce, divided
- Fresh basil leaves
Instructions
- Preheat oven to 450˚F. In a medium bowl, combine slider mixture – turkey, breadcrumbs, pesto, and spices. Mix well.
- Line a large baking sheet with foil and spray it with nonstick spray. Divide slider mixture into 12 even patties. Each one should be about 2 tablespoons. Press them into patty shapes, not balls.
- Bake the sliders at 450˚F for 12-15 minutes until they reach an internal temperature of 170˚F.
- Meanwhile, cut slider buns in half and place them cut side up on a baking sheet. Toast in the oven for five minutes.
- When sliders are done, top each with a teaspoon of marinara and a handful of grated cheese. Return to the oven for a few minutes.
- When buns are toasted, smear the bottom bun with a small amount of mayo (1 teaspoon). Top with a basil leaf.
- When sliders are done, remove and place a slider on each prepared bun. Serve immediately.
