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Turkey Burger Sliders with Cilantro Citrus Slaw

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15 sliders
Calories 322 kcal
Author Shannon



  1. For the slaw
  2. In a small bowl combine mayo, lime juice, lime zest, honey, salt and pepper. Mix well and set aside.
  3. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. I like to use my mandolin slicer on the thinnest setting for this. The thinner the better. You could also shred with a sharp knife.
  4. Place the shredded cabbage in a very large bowl. Add the carrots, cilantro and green onion.
  5. Pour 2/3 of the dressing over the cabbage mix, mix well. Clean hands work best for this step. If the coleslaw seems a little dry, add a little more dressing.
  6. Serve immediately or let slaw sit in the refrigerator for about an hour to let the flavors mingle and allow the cabbage to soften a bit.
  7. For the sliders
  8. Preheat oven to 450.
  9. In a medium bowl, using your hands combine the turkey, onion, zucchini, breadcrumbs, hot sauce, garlic, salt and pepper.
  10. Form mixture into 3-4 inch patties about ¼ to ½ inch thick. Press your thumb down on the middle to give it a slight indent. I used a slider mold that works great for this. 
  11. Place patties on a lightly greased or parchment lined sheet pan.
  12. Bake the patties 10 minutes in the preheated oven. Drain any liquid from the dish if needed, turn patties, and continue baking 10 minutes, to an internal temperature of 165 degrees F. Remove from oven and allow patties to cool for 5 minutes.
  13. Layer onto slider buns and top with bbq sauce and cilantro citrus slaw.
  14. Devour.
  15. *You can use gluten free breadcrumbs if needed and serve on top of slaw mix to enjoy GF.

Recipe Notes

Alternatively you could use 2 packages of pre made coleslaw mix but the finely shredded definitely stays on the sliders the best.