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Turkey Sliders with Slaw

These easy turkey sliders are a healthy way to kick off the big game. The colorful red cabbage and cucumber slaw gives the sliders a punch of color and flavor without a lot of extra calories.


  • 1 small red cabbage, leaves diced
  • 1 large cucumber, sliced into thin rounds
  • 1 tsp sugar
  • 4 Tbsp white wine vinegar
  • 2 tsp olive oil
  • Black pepper to taste
  • 4 carrots, peeled and grated
  • 2 lemongrass stalks, ends discarded, outer layer peeled and chopped
  • 4 scallions, thinly sliced
  • 1 large garlic clove, finely minced
  • 1 lb ground turkey breast
  • 3/4 tsp ground cumin
  • 1 Tbsp sriracha sauce
  • 1/8 tsp salt
  • 12 slider rolls, split


  • In a medium bowl, combine the cabbage, cucumber, 1/2 teaspoon of the sugar, 2 tablespoons of the vinegar and the oil. Season with black pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
  • Meanwhile, in a saucepan, combine the carrots, remaining 1/2 teaspoon sugar, remaining 2 tablespoons vinegar and 1/4 cup water. Bring to a boil over high heat and cook for 30 seconds, or until the sugar has dissolved. Remove from heat and let cool for at least 10 minutes. Drain before using.
  • In a medium bowl, combine lemongrass, scallions, garlic, turkey, cumin and sriracha; season with the salt and pepper to taste. Mix gently to combine. Form turkey mixture into twelve 1/2-inch-thick patties.
  • Heat a grill to medium-high heat and grill sliders about 5 minutes on each side, or until cooked through. (Alternately, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side.)
  • Serve the burgers in the rolls, topped with the carrots and with the slaw on the side.

Nutrition Facts

Serving size: 1 burger and 1/2 cup cabbage

Calories: 177; Fat: 5g; Saturated Fat: 0g; Cholesterol: 31mg; Sodium: 224mg; Carbohydrates: 23g; Fiber: 2g; Protein: 10g

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Date Last Reviewed: December 1, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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