📝 About This Recipe
These Miniature Mains are a whimsical twist on the classic burger, perfectly sized for small hands but packed with big, savory flavors that adults will love too. We use lean ground turkey seasoned with hidden veggies and mild herbs to ensure every bite is juicy, tender, and nutritious. Nestled in pillowy brioche rolls and topped with melted provolone, these sliders are the ultimate crowd-pleaser for picky eaters and adventurous foodies alike.
🥗 Ingredients
The Turkey Patties
- 1 pound Ground Turkey (93% lean preferred for moisture)
- 1/2 cup Panko Breadcrumbs (helps bind the patties)
- 1/4 cup Zucchini (finely grated and squeezed dry)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (finely ground)
- 2 tablespoons Milk (keeps the turkey extra tender)
Assembly and Glaze
- 12 pieces Mini Brioche Slider Buns (kept attached in a sheet if possible)
- 6 slices Provolone Cheese (halved to fit the sliders)
- 3 tablespoons Unsalted Butter (melted)
- 1 tablespoon Honey
- 1 teaspoon Yellow Mustard
- 1 teaspoon Sesame Seeds (optional for topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick spray or a little butter.
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2
In a large mixing bowl, combine the ground turkey, panko breadcrumbs, grated zucchini, garlic powder, onion powder, oregano, salt, pepper, and milk.
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3
Gently mix the ingredients using your hands or a fork until just combined. Be careful not to overwork the meat, which can make the sliders tough.
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4
Divide the mixture into 12 equal portions (about 1.5 to 2 ounces each) and shape them into small flat discs, slightly wider than your slider buns as they will shrink during cooking.
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5
Heat a large non-stick skillet over medium-high heat with a drizzle of oil. Cook the patties in batches for 3-4 minutes per side until browned and cooked through (internal temp 165°F).
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6
While the patties cook, slice the entire sheet of slider buns in half horizontally so you have one large top piece and one large bottom piece.
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7
Place the bottom half of the buns into the prepared baking dish.
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8
Once the turkey patties are done, place one patty onto each bun bottom. Top each patty with a half-slice of provolone cheese.
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9
Place the top half of the buns over the cheese-covered patties.
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10
In a small microwave-safe bowl, whisk together the melted butter, honey, and mustard until smooth.
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11
Brush the honey-mustard butter generously over the tops of the buns, letting some drip down the sides. Sprinkle with sesame seeds if using.
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12
Cover the dish with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and the tops are golden brown.
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13
Remove from the oven and let rest for 2-3 minutes. Use a sharp knife to cut between the buns and serve warm.
💡 Chef's Tips
Always squeeze the excess water out of your grated zucchini using a paper towel to prevent soggy patties. If the kids dislike green specks, peel the zucchini entirely before grating so it 'disappears' into the meat. For a time-saver, you can cook the turkey patties up to a day in advance and assemble/bake when ready to eat. Don't skip the milk in the patty mix; turkey is leaner than beef and needs that extra moisture to stay juicy. Swap provolone for mild cheddar or American cheese if your children prefer a more classic 'burger' taste.
🍽️ Serving Suggestions
Serve with a side of crispy sweet potato fries and a small ramekin of ranch dressing for dipping. Pair with crunchy carrot sticks and sliced cucumbers for a fresh, healthy balance. A cold glass of apple juice or a fruit-infused sparkling water makes a great kid-friendly beverage pairing. Add a small scoop of creamy coleslaw on the side for a nice texture contrast. For the adults, serve with a side of spicy pickles and a light craft lager.