Mediterranean Turkey Sliders Recipe

Prepare ingredients

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil spray. Finely dice the red onion, chop parsley and mint, and crumble the reduced-fat feta. If using cucumber in tzatziki, grate and squeeze excess moisture using a clean towel or paper towel.

Mix the patty mixture

In a large bowl, combine 1 lb lean ground turkey, 1/4 cup finely diced red onion, 1 tsp minced garlic, 1/4 cup crumbled reduced-fat feta, 2 tbsp chopped parsley, 1 tbsp chopped mint (if using), 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp black pepper, 1 whole egg white, and 1/4 cup gluten-free panko breadcrumbs (or almond flour). Gently mix with your hands or a spoon just until combined—do not overwork, to keep patties tender.

Form patties

Divide the mixture into 8 equal portions (about 2 oz each) and gently form into compact, 2-inch round sliders about 1/2 inch thick. Place them on the prepared baking sheet with a little space between each.

Cook

Lightly spray the tops with olive oil spray or brush with the 1 tsp olive oil. Bake in the preheated oven for 10–12 minutes, then flip once and bake another 4–6 minutes, until internal temperature reaches 165°F (74°C). For a crispier exterior, broil for 1–2 minutes at the end while watching closely.

Rest

Remove sliders from the oven and let rest 3–4 minutes on the baking sheet to redistribute juices.

While sliders bake, make the tzatziki-style sauce. In a small bowl combine 1/2 cup nonfat Greek yogurt (or dairy-free yogurt), 1/4 cup grated and drained cucumber, 1/2 tsp minced garlic, 1 tbsp chopped fresh dill, 1 tbsp fresh lemon juice, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Stir until smooth. Taste and adjust lemon, salt, or dill. Refrigerate until ready to assemble.

If using gluten-free slider buns, lightly toast them (3–4 minutes at 350°F or in a toaster) to prevent sogginess. If using lettuce leaves, wash and pat dry.

Spread about 1 tablespoon of tzatziki-style sauce on the bottom of each bun or on the inside of each lettuce leaf. Place a baked turkey slider on top, add a small amount of sliced tomato (about 1 tbsp per slider), sliced cucumber (about 1 tbsp per slider), and a few leaves of baby spinach or arugula. Add another 1/2 tablespoon of sauce on top if desired, then cap with the top bun or fold the lettuce.

Serve immediately with lemon wedges on the side for squeezing over the sliders. Leftover sauce can be refrigerated up to 3 days.