Thanksgiving Flavored Turkey Slider with Cranberry Mayo

Note: use a food processor to finely chop the onion and celery and then the mushrooms separately. Not a bad idea to give the dry stuffing mix a few turns to break it up into smaller pieces. 

Thanksgiving Flavored Turkey Slider with Cranberry Mayo

Servings: Makes 16 1 oz. burgers

Cook time: 40 m

Prep time: 15 m


  • 2 Tbsp / Unsalted butter
  • 1/2 large yellow onion finely chopped
  • 1/2 cup / celery (3-4 stalks) finely chopped
  • 1/2 pound / mushrooms finely chopped
  • 1 pound / ground dark turkey
  • 2 ounce / package turkey-flavored dry bread stuffing mix (Pepperidge Farm)
  • 1/2 tsp / poultry seasoning sage and thyme
  • 3 slices / cooked bacon reserve fat, chopped
  • 2 eggs /
  • Cooking oil
  • 16 Kings Hawaiian slider buns “butter” version, split
  • 1 16 oz can / cranberry sauce
  • 4 Tbsp / mayo


  1. Heat the butter and the bacon fat if using in a skillet over medium-low heat, and cook and stir the onion and celery until the onion is soft and translucent, about 5 minutes, then add the mushroom and bacon and cook until the moisture from the mushrooms is about gone.
  2. Place the cooked onion and celery in a large bowl with the ground turkey, stuffing mix, poultry seasoning, and eggs; mix with gloved hands to thoroughly combine. Pinch a small piece and fry down to check seasoning, add salt or more seasoning to taste.
  3. I use a small ice cream scoop to portion 1 ounce balls or weigh out portions on a scale and form the mixture into 16 patties.
  4. Heat cooking oil in large skillet. Place as many balls that fit comfortably in the skillet leaving a bit of room to navigate. Let the ball cook for a minute or so, flip and then smash with a spatula to flatten and create a patty. Cook for about two minutes and then flip and cook for another minute or until they reach 165 degrees. Cook preformed patties to same temperature.
  5. To make the cranberry mayo sauce, mix ½ cup cranberry sauce with 4 Tbsp mayo.
  6. Place each patty on a bottom bun and top with a ½ teaspoon of cranberry mayo sauce