Ranch Turkey Burger Sliders
About this Recipe
You know I’m all about recipes that are big on flavor, easy to pull off, and fun to share — and these Ranch Turkey Burger Sliders check every box! I love making these on a busy weeknight when we want something satisfying but not fussy. Think juicy, cheesy turkey patties, zippy ranch seasoning, and a crunchy, tangy slaw all tucked into soft little slider buns. It’s the kind of meal that makes everyone at the table happy (and trust me, they’ll grab seconds!).
Why Turkey Sliders?
✨ Leaner but still juicy — Ground turkey is a great choice when you want something lighter than beef, but thanks to the cheddar, carrots, and egg, these patties stay super moist.
✨ Flavor-packed — The ranch seasoning brings a nostalgic, herby punch that pairs so well with the creamy honey mustard slaw.
✨ Perfect for sharing — Sliders are just fun! Whether you’re serving these for a family dinner, a game day spread, or a casual weekend hangout, they’re a guaranteed hit.
What You’ll Need to make Ranch Turkey Burger Sliders
For the burgers:
- Ground turkey
- Shredded cheddar cheese
- Finely shredded carrots
- Chopped scallions
- Ranch seasoning (I recommend a buttermilk-based one!)
- Egg
For the slaw:
- Sour cream
- Dijon mustard
- Honey
- Lemon juice
- Garlic powder
- Salt
- Black pepper
- Red cabbage, shredded
- Chopped fresh cilantro
For serving:
- Mini burger buns
- Greens of choice (I love butter lettuce!)
- Mashed avocado
- Sliced Vidalia onion
How to Make Ranch Turkey Burger Sliders
Preheat your oven to 400°F and line a sheet pan with parchment.
Make the patties. In a big bowl, mix together the ground turkey, cheddar, carrots, scallions, ranch seasoning, and egg until combined. Use a ⅓ cup scoop to portion out the mixture and, with wet hands, shape into flat patties. Place them on the prepared pan.
Bake. Pop the patties into the oven and bake for 22-26 minutes, until they’re cooked through.
Make the slaw. In a medium bowl, whisk together the sour cream, Dijon, honey, lemon juice, garlic powder, salt, and pepper. Toss most of the dressing with the cabbage and cilantro, saving a little for drizzling on the sliders.
Assemble. Layer each slider bun with greens, a turkey patty, a smear of mashed avocado, a few onion slices, a spoonful of slaw, and a drizzle of the extra honey mustard.
Tips
- Homemade ranch seasoning: If you want to DIY it, mix dried chives, garlic powder, onion powder, parsley, dill, salt, sugar, and black pepper. Store extras in an airtight jar.
- Grilling option: Prefer grilling? Heat your grill to medium-high, oil the grates, and cook patties for 3-4 minutes per side, until they hit 165°F inside.
- Make-ahead magic: These patties keep beautifully in the fridge for up to 5 days, making them great for meal prep.
Let’s Cook Together!
If you make these Ranch Turkey Burger Sliders, tag me on Instagram @starinfinitefood so I can see your delicious creations! I’d love to hear how you serve them — maybe you swap in a spicy aioli or add some pickled onions? Let’s inspire each other in the kitchen!
Ranch Turkey Burger Sliders
Ingredients
For the burgers:
- 1 lb ground turkey
- 1 cup shredded cheddar cheese
- ½ cup finely shredded carrots
- ½ cup chopped scallions
- 6 tbsp ranch seasoning
- 1 egg
For the slaw:
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1 ½ tbsp honey
- 1 tsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp salt
- Pinch black pepper
- 3 cups red cabbage
- ¼ cup chopped fresh cilantro
For serving:
- Greens of choice
- Mini burger buns
- Mashed avocado
- Vidalia onion, sliced
Instructions
Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.
Make the burgers. Add the ground turkey, cheddar cheese, carrots, scallions, ranch seasoning and egg to a large bowl. Use a large fork or clean hands to mix the ingredients together until well combined. Use a ⅓ cup measuring scoop to measure the mixture into equal sized patties, then use wet, clean hands to form the scoop into a flat, round patty. Repeat with the remaining mixture, and set the patties onto the sheet pan, spread apart. Bake for 22-26 minutes, until cooked through.
Make the slaw. Add the sour cream, mustard, honey, lemon juice, garlic powder, salt and pepper to a medium bowl and whisk to combine. Add the cabbage to a separate bowl and top with ¾ of the honey-mustard sauce, setting the remaining sauce aside for the burgers. Toss the slaw to combine and set aside.
Serve the burgers on buns of your choice, topped with a small amount of the remaining honey-mustard, greens, mashed avocado, onion and slaw.
Notes
* I recommend a ranch seasoning with buttermilk for that true “ranch” flavor. Ranch salad dressing seasoning works well.
* Using wet hands to form the patties, helps the meat to stick less to your skin. Alternatively, you can use plastic gloves to eliminate the meat sticking.
* My optional homemade ranch seasoning:
- 1 tbsp dried chives
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dried parsley
- ½ tbsp dried dill
- 1 tsp salt
- ½ tsp sugar
- ¼ tsp black pepper
**The extra seasoning can be stored in an airtight container.**
* If you make these sliders ahead to prep, they can be stored in an airtight container in the refrigerator for up to 5 days.
* If you prefer to grill these burgers, preheat the grill to medium-high. Use a brush to carefully grease the grill grates with some olive oil. Add the turkey patties, gently press them down with a spatula, close the grill and grill on each side for about 3-4 minutes, until the internal temperature reaches 165°F.
